Devonshire Sandwiches
Submitted by satcella
Open-faced sandwiches piled with sliced ham and chicken, smothered in a velvety cream sauce enriched with white wine and egg yolks, then broiled under a blanket of Parmesan until golden. Elegant comfort food in 20 minutes.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minSomewhere between a croque monsieur and chicken cordon bleu, these Devonshire sandwiches are the kind of old-school lunch counter luxury that deserves a revival. Crisp toast layered with thin-sliced ham and chicken, then drenched in a silky white sauce made with chicken broth, white wine, cream, and egg yolks.
A generous dusting of Parmesan goes on top before the whole thing gets a quick trip under the broiler. What comes out is bubbly, golden, and impossibly rich.
Ready in 20 minutes, these make a stunning weekend lunch or a light dinner that feels far more special than the effort involved.
Chef Tips
- Whisk the cream and egg yolks together before adding them to the hot sauce to prevent curdling
- Use day-old bread or toast it well so it holds up under the sauce without going soggy
- Sherry works beautifully here if you don’t have white wine on hand
Ingredients
Directions
Make a white sauce of butter, flour, chicken broth, and wine.
Beat cream and egg yolks together and add to sauce.
Season with salt and pepper.
Top a slice of toast with slices of ham and chicken.
Pour sauce over all and sprinkle with Parmesan cheese.
Broil until cheese melts.
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