Sandwich and Wrap Recipes

Frank Blandi's Original Devonshire Sandwich

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Yield: 6 sandwiches


Cream Sauce

  • 3/4 stick butter, melted
  • 1 cup all-purpose flour
  • 1/4 pound Cheddar cheese, grated
  • 2 cups chicken broth
  • 2 cups hot milk
  • 1 teaspoon salt

Each Sandwich

  • 1 slice toast, crusts trimmed off
  • 3 slices crisp bacon
  • 5 thin slices cooked turkey breast
  • Melted butter
  • Parmesan cheese and paprika


Cream Sauce

  1. Melt butter in deep pan and add flour, stirring constantly.
  2. Add chicken broth and then hot milk, stirring all the while.
  3. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring.
  4. Cool to lukewarm.
  5. Beat with wire whip until smooth before using.

Each Sandwich

  1. Heat oven to 450 degrees F.
  2. In each flat, individual ovenproof 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.
  3. Bake for 10 to 15 minutes or until golden brown.


Frank Blandi, Pittsburgh, Pennsylvania – 1934

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