Armstrong’s Turkey Devonshire Sandwich

The Turkey Devonshire is a sandwich that comes from Pittsburgh, it was created by Frank Blandi. This delightful sandwich is made crisp bacon, slices of turkey, slices of tomato, and are covered in cheese sauce before being popped into the oven to become nice and toasty.

turkey devonshire sandwich

Armstrong’s Turkey Devonshire

A few years ago I spent a lot of time in Pittsburgh for work, I hate to tell you how many of these sandwiches I had, I couldn’t resist this kind of comfort food.

The cheese sauce for this Turkey Devonshire sandwich goes well over steamed broccoli or even cauliflower.

Armstrong's Turkey Devonshire

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main Dish Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 1
Armstrong's Turkey Devonshire

This sandwich is a Pittsburgh classic that people can enjoy everywhere.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups of milk
  • 8 ounces sharp cheddar cheese, grated - I recommend Tillamook or Kraft Cracker Barrel cheese
  • 1/2 teaspoon dry mustard powder
  • 2 slices of crisp fried bacon
  • 1 slice of sour dough bread - toasted
  • 2 slices of ripe tomato
  • 2 or 3 slices of turkey


In a medium sized sauce pan, melt butter and sprinkle in flour. Cook the butter and flour mixture over medium heat for about one minute before adding 1/2 cup of milk. Be sure to cook the flour an butter until it begins to smell nutty, this will keep the flour from tasting pasty. When adding the milk, be sure to stir, and allow the sauce to thicken before adding another 1/2 cup of milk. Once this becomes thick add dry mustard powder and half of the cheese, stir until all is well blended and the cheese has melted. Add in final amount of cheese and milk, and stir again until well blended. You may want to add a couple of drops of hot sauce like Tobasco to give the sauce a little extra heat if you desire.

Build sandwich by laying a piece of toasted bread into a pie pan, or a heat resistant plate, and top with bacon slices, then tomato slices, turkey slices, and pour about 1/2 to 1 cup cheese sauce over the sandwich. Place sandwich under the broiler in your oven until the cheese begins to bubble and turn brown.

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  • Holly Harmon-Giles

    Armstrong’s is the best so I’m definitely trying this recipe.

  • Jory

    I’m sorry, I’m from Pittsburgh and that is NOT how you make a Devonshire sandwich. You really need to get the recipe correct as it’s a classic.
    You use: 3/4 stick butter melted, 1 cup flour, stir add one pt chic broth stirring constantly, then add one pint hot whole milk continuing to stir constantly. Bring to boil stirring constantly and cook for twenty minutes. Let cool to warm temp.
    Mst ir with wisk untill smooth. Get one slice white toast points with the crist cut off and add 3 slices crisp bacon and thinly sliced turkey or chicken, top with sauce and sprinkle with butter and a liberal amts of paprika. Bake in 450% oven for approx 15-20 min untill hot and golden brown. Fresh tomato slices are optional and may be added before the cheese sauce if so desired. This is Franks original recipe from the LaMonte. I’ve been making it for years.

    • Holly Harmon-Giles

      This is how they make it. Everyone makes it different, doesn’t mean your way is the right way, the LaMonte didn’t invent it.

  • Jeepcycle

    Having grown up in “The Burgh” and going to breakfast at this eaterey, I always loved their Eggs Benedict with Devonshire Sauce. This sauce is great on many things.

    Thanks for the recipe. Now….if only I could get the recipe for the Dicarlo’s Pizza that I used to always get on Saw Mill Run Blvd. I miss “The Burgh” sooooo much.

  • Anonymous

    This basically the Louisville speciality, The Hot Brown!

  • Spell Checker!

    The only point that needs to be changed is that it is PittsburgH

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