Introduction: Devonshire Sammies
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The Devonshire Sandwich was created by Frank Blandi in Pittsburgh Pennsylvania; traditionally an open faced turkey and bacon sandwich drowned in cheddar cheese sauce and baked to perfection. Transform these artery clogging sandwiches into finger food for your next party.
The following steps will show you how to make 20 Devonshire Sammies accompanied by a crock of cheddar dipping sauce.
Packers fans, be sure to check out my Cheese Curds.
5 slices peppered bacon
5 slices of bread
10 slices peppered turkey
6 ounces cheddar cheese
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/4 cup chicken stock
Step 1: Bacon
- Cook the bacon in a frying pan over medium heat until crisp.
- Cool on a paper towel lined plate.
- Cut into quarters.
Step 2: Toast
- Cut the crust from the bread.
- Cut the bread into quarters.
- Set oven to broil.
- Brown each side of the bread on a cookie sheet in the oven.
Step 3: Cheese Sauce
- Make a roux by melting the butter in the pan, add flour and stir with a wire whisk until it begins to brown. Add milk and broth.
- Slowly add the cheese, do not allow to boil.
- Season with paprika and cayenne pepper.
Step 4: Assemble
- Cut each turkey slice in half, fold and place on toast.
- Place quarter piece of bacon on the top of each sammie.
- Serve with warm cheese sauce for dipping.
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