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 brought to you from Seduction in the Kitchen.
I am a Pittsburgh girl who lives in Cleveland. Life can be interesting when you're a native Pittsburgher living in Cleveland I can tell you that, especially when it is football season. I am used to being made fun because I have the Pittsburgh accent, plus Clevelanders can not understand my Pittsburghese. I never even knew I spoke another language until I moved to Cleveland. I did find out, however, my Pittsburghese is the most studied sub-dialect out all the sub-dialects in the United States.
I never even knew I spoke another language until I moved to Cleveland. I did find out, however, my Pittsburghese is the most studied sub-dialect out all the sub-dialects in the United States.
Why? Well here is a little history lesson for you on Pittsburghese, when immigrants were coming over to the US to live, something interesting happened in PA, especially in the Pittsburgh region. Normally you learn English but in the Pittsburgh area, they did not want anyone to feel out-of-place, there was such a huge diversity of different people from different countries settling in the area, they all just started adopting how they talked. That is why you have gum bands and yinz in the Pittsburgh language. It was born from those early immigrants that did want anyone to feel out-of-place. I grew up with these words and this is how I talk:
Normally you learn English but in the Pittsburgh area, they did not want anyone to feel out-of-place, there was such a huge diversity of different people from different countries settling in the area, they all just started adopting how they talked. That is why you have gum bands and yinz in the Pittsburgh language. It was born from those early immigrants that did want anyone to feel out-of-place. I grew up with these words and this is how I talk:
Want to hear some of in action, check this out:
I am proud of my heritage, I am a Pittsburgh girl, what can I say. I have shared a few of my Pittsburgh recipes here on Seduction in the Kitchen before. This week is Sunday Supper and the theme is:
So that is why I am telling you all about my hometown of Pittsburgh! I decided to do the Devonshire Sandwich for this Sunday Supper theme. I know Pittsburgh has plenty of dishes it is known for, and the most famous are the Primanti Bros Sandwich, but I already have that on here. So I thought let's do another famous sandwich from the Black and Gold city.
This one isn't as famous as the Primanti Bros sandwich but it originated in the 1930s in Pittsburgh, Pennsylvania Frank Blandi who first served them at The Stratford at Milvale and Centre avenues in the Shadyside neighborhood. The name came to him when he operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. Thought that would make a good name for a sandwich. So here is that lovely creation that Pittsburgher Frank Blandi created. The recipe is from an old Pittsburgh Post Gazette clipping.
Pittsburgh Devonshire Sandwich #SundaySupper If you're craving a taste of Pittsburgh, this one is for you. Anyone who has lived in Pittsburgh knows the rich, satisfying open-face sandwich that was created by Frank Blandi brought to you from Seduction in the Kitchen. Cream Sauce3/4 stick butter (melted)1 cup flour1/4 pound Cheddar cheese (grated)1 pint chicken broth1 pint hot milk1 teaspoon saltFor each sandwich1 slice good toast (crusts trimmed off)3 slices crisp bacon5 slices thin cooked turkey breastCream Sauce (recipe above)Melted butterParmesan cheese and paprika 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! So are you ready to see some other Hometown Foods? Here is the lineup this week!
Breakfast
Alamo City Breakfast Tacos by The Weekend Gourmet
Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
Mickey Mouse Waffles by Wallflour Girl
New York Style Bagels by The Girl In The Little Red Kitchen
Peanut Butter and Fluff French Toast by Momma’s Meals
Drinks
Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
Baked Buffalo Chicken Wings by Peanut Butter and Peppers
Cuban Sandwich Crostini by Casa de Crews
Cuban Sandwich Dip by Family Foodie
South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
Main Dishes
Chicken and Dumplings by Food Lust People Love
Crockpot Cincinnati Chili by Palatable Pastime
Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
Honey Cola Baked Ham by Magnolia Days
Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
Joe's Special by Nosh My Way
Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
New England Beans and Cod by Cooking Chat
Oven Toasted Ravioli by Curious Cuisiniere
Philadelphia Tomato Pie by The Redhead Baker
Pierogies by Hezzi D's Books and Cooks
Portobello "Philly Cheese Steak" by PancakeWarriors
Pozole Rojo by Simply Healthy Family
Revved-up Poutine by Jane's Adventures in Dinner
Rice with Pork and Pineapple by Basic N Delicious
San Francisco Cioppino by Eat, Drink and be Tracy
Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
Upper Peninsula Pasties by Recipes Food and Cooking
Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
Side Dishes
1905 Salad by Supper for a Steal
Chicken Rice Pilaf by Crazy Foodie Stunts
Classic Italian Risotto in Bianco by La Bella Vita Cucina
Greek Salad with Potato Salad by Ruffles & Truffles
Korean Steamed Eggs by Hip Foodie Mom
Smoke House Cheesy Garlic Bread by Peaceful Cooking
Desserts
Apple Crisp by Serena Bakes Simply From Scratch
Buckeye Cupcakes by Desserts Required
Carob Bumpy Cake by Pies and Plots
Chocolate Earthquake Cake by That Skinny Chick Can Bake
Chocolate Pocky Cake by NinjaBaker
Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
Lemon Buttermilk Bundt Cake by Alida's Kitchen
Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
Mile High Strawberry Pie by Cindy's Recipes and Writings
Pear Parkin by Happy Baking Days
Vegan Timbits by Killer Bunnies, Inc
Vernors Cake by Country Girl in the Village
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (1822g) | ||
Recipe Makes: 2 servings | ||
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Calories: 7487 | ||
Calories from Fat: 5198 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 577.6g | 770 % | |
Saturated Fat 236.1g | 1180 % | |
Monounsaturated Fat 208.4g | ||
Polyunsanturated Fat 87.2g | ||
Cholesterol 2401.2mg | 739 % | |
Sodium 3655.3mg | 126 % | |
Potassium 4816.6mg | 127 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 76g | ||
Protein 476.8g | 681 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7487
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