I can’t do this as a recipe or as a tutorial, because I won’t have any leftover turkey for a couple days yet….
They're basically the same thing but with slightly different sauces. You’ll make an open faced turkey sandwich on buttered and griddled Italian bread, topped with thinly sliced turkey breast, bacon, and tomatoes. Then the Kentucky Hot Brown (listed first because it came first chronologically) uses a Mornay sauce (fancy name for cheese sauce made with Swiss cheese), whereas the Turkey Devonshire uses a cheese sauce made with cheddar.
I grew up in Pittsburgh, where the Turkey Devonshire was by all accounts invented independently about 10 years after the Kentucky Hot Brown. It was all I ever ordered if my grandmother took us to fancy lunch on Sundays, the name implied such wonderful snootiness and high class for what is basically “mill hunk” food! (“Mill hunk” was supposed to be a derogatory term, but those to whom it was applied wore it with pride. It meant Hungarian immigrants who worked in the steel mills that lined the Allegheny, Monongahela, and Ohio rivers.)
You can Google either one and come up with a million recipes for either, but it’s dead simple. Grill the bread like for grilled cheese. Pile on thinly sliced turkey, bacon, and tomatoes, and top with either Mornay or cheese sauce. Serve and enjoy!
Mine will show up in SUYLO Friday.
They're basically the same thing but with slightly different sauces. You’ll make an open faced turkey sandwich on buttered and griddled Italian bread, topped with thinly sliced turkey breast, bacon, and tomatoes. Then the Kentucky Hot Brown (listed first because it came first chronologically) uses a Mornay sauce (fancy name for cheese sauce made with Swiss cheese), whereas the Turkey Devonshire uses a cheese sauce made with cheddar.
I grew up in Pittsburgh, where the Turkey Devonshire was by all accounts invented independently about 10 years after the Kentucky Hot Brown. It was all I ever ordered if my grandmother took us to fancy lunch on Sundays, the name implied such wonderful snootiness and high class for what is basically “mill hunk” food! (“Mill hunk” was supposed to be a derogatory term, but those to whom it was applied wore it with pride. It meant Hungarian immigrants who worked in the steel mills that lined the Allegheny, Monongahela, and Ohio rivers.)
You can Google either one and come up with a million recipes for either, but it’s dead simple. Grill the bread like for grilled cheese. Pile on thinly sliced turkey, bacon, and tomatoes, and top with either Mornay or cheese sauce. Serve and enjoy!
Mine will show up in SUYLO Friday.
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