Prep 20 mins
Cook 2 hrs
Turkey Devonshires were invented in Pittsburgh, my hometown. I make my husband's in a pie plate and in a smaller ovenproof bowl for me. The tomato is my husband's addition to this recipe. I don't always have time to cool the sauce completely and it still works. Cooking time includes cooling time for sauce.
- 6 tablespoons butter or 6 tablespoons margarine
- 1⁄2 cup flour
- 2 cups milk
- 1 chicken bouillon cube
- 1⁄4 lb cheddar cheese, sharp, grated
- 2 drops yellow food coloring
- 4 slices white bread, toasted
- 12 slices bacon, browned
- 12 slices turkey breast
- 1 tablespoon parmesan cheese
- 1 dash paprika
- 4 slices tomatoes (optional)
- In a saucepan, heat butter; add flour, cooking and stirring a few minutes before whisking in milk.
- Add bouillon cube and cheese and cook, stirring often, over low heat for 5 minutes.
- Stir in food coloring (2 to 3 drops), if needed.
- Cool sauce completely; if possible, refrigerate for several hours.
- To make sandwiches:
- Preheat oven to 400 degrees.
- Trim crusts off toast. Arrange 4 slices of the lightly toasted white bread on individual baking plates.
- Place 2 to 3 pieces of bacon on each piece of toast, then 2 to 2-1/2 slices turkey breast and tomato slices.
- Mold cold sauce over sandwiches, to cover. Sprinkle with grated Parmesan cheese, dust lightly with paprika.
- Bake in hot preheated oven until bubbling and lightly browned.
- Sandwiches can be run under broiler for additional browning.