We took a little trip to my hometown in Ohio, but now I’m back with an east coast specialty!  My parents were originally from Pittsburgh, PA, so I grew up eating Devonshires.  We’d always have them after a holiday with the left over turkey. They are typically a brunch meal, but we had them for dinner mostly.  So when we were visiting, my mom cooked up this delicious dish for us. She always makes them in disposable tins, but individual ramekins would work too (sometimes you can cut through the bottom of the tins, so make sure to line it with a plate underneath).  There are endless variations on this recipe, but this is my grandma’s version, which in my opinion, is the best version.

Ingredients for the sauce (for 2 meals):

• 1/4 cup AP flour
• 1/4 cup butter
• 2 cups chicken broth or milk (your preference)
• handful of shredded sharp cheddar cheese
• salt & pepper too taste

Ingredients for the sandwich part:

• 2 thick slices of chicken or turkey breast
• 2 thick slices of ham (or you could double the chicken or turkey)
• 4 slices bacon (pre-cooked, but not completely done)
• 2-3 slices plain white bread (toasted with crusted taken off)
• another handful of shredded sharp cheddar cheese

Preheat oven to 350 degrees

Start the sauce by placing the butter in a medium-large pot on the stove

Cook the butter at medium heat until melted (less than 1 minute)

Add the flour & whisk well until combined (about 1 minute)

Add the chicken broth or milk & mix well

Add a handful of cheese & mix until smooth

Turn the sauce down to low while you prepare the rest

Assemble the ‘sandwiches’ by placing a piece of toast in each tin

Top with turkey & ham slices

Cover the meat & bread with the cheese sauce

Bake in the oven for about 5 minutes (just warming it up)

Next top each one with a sprinkle of shredded cheese & bacon

Place them under the broiler just until the bacon is finished cooking & the cheese is melted & bubbly (it will go fast to watch them!)