Technically, the dish is an open-faced sandwich, but that’s like calling the Empire State Building an office park or the Golden Gate Bridge a water crossing, according to Ed Simon, who is telling the tale of Pittsburgh’s famous Turkey Devonshire, which was invented in 1935 by Frank Blandi, a Sicilian immigrant.
We sent local photographer Richard Kelly to Union Grill in Pittsburgh to document the eatery’s interpretation of the dish because, according to Ed (and many others), it’s the best place to get a Turkey Devonshire. “The Turkey Devonshire has become a slightly forgotten classic,” Chef Vic told us. “It’s an old school dish that not many restaurants serve anymore. Because of our proximity to the area of its origination, we have a great following from the local community.”
You can go to Union Grill or prepare the sandwich at home—they kindly provided the recipe!
Sandwich ingredients: one thick slice of toast, three slices of bacon, six to eight ounces of roasted turkey, and half a cup of diced tomatoes.
One quart of heavy whipping cream, one cup of grated Parmesan cheese, two ounces each of cheddar, Swiss, and provolone cheeses, and salt and pepper to taste.
Making the Sauce – Bring heavy cream to a boil – Remove from heat and whisk in Cheddar, Swiss, and provolone cheeses until smooth and completely melted – Remove from heat (sauce will thicken as it slightly cools)
*Try it first before adding salt and pepper; parmesan can have a salty flavor, so you might not need to.
Assembly of the sandwich: Place the toast slice in a casserole dish or pan. Top with the turkey (equally). Add the diced tomatoes and sauce. Place in the oven on the broiler setting until browned. Top with the bacon strips.
Belt Magazine is a 501(c)(3) nonprofit organization; you can donate to it or join it for as little as $5 a month to support more independent journalism and writing produced by and for the Midwest and the Rust Belt.
PITTSBURGH TURKEY DEVONSHIRE
Pittsburgh Devonshire Sandwich Recipe 🔗
Pittsburgh Devonshire Sandwich is a sandwich you can make if you’re craving a taste of Pittsburgh. Anyone who has lived in Pittsburgh knows the rich, satisfying open-face sandwich that was created by Frank Blandi.
Prep: 10min
Total: 30min
Nutrition Facts: calories 0 calories
Ingredients:
- 3/4 stick butter (melted)
- 1 cup flour
- 1/4 pound Cheddar cheese (grated)
- 1 pint chicken broth
- 1 pint hot milk
- 1 teaspoon salt
- 1 slice good toast (crusts trimmed off)
- 3 slices crisp bacon
- 5 slices thin cooked turkey breast
- Cream Sauce (recipe above)
- Melted butter
- Parmesan cheese and paprika
Instruction:
- To make the Cream Sauce:
- Melt 3/4 stick butter in deep pan and add flour, stirring constantly.
- Add chicken broth and then hot milk and salt, for 20 minutes, still stirring.
- Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.
- Preheat oven to 450 degrees.
- In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon.
- Add 5 thin slices of cooked turkey breast.
- Cover completely with cream sauce.
- Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika.
- Bake 10 to 15 minutes or until golden brown.
- Take out the oven and ENJOY!
FAQ
What is Devonshire food?
The Turkey Devonshire sandwich, also known as a Devonshire, was first made in 1934 in Pittsburgh, Pennsylvania, and is similar to a Kentucky Hot Brown in that it is typically served as a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce.