2-1Posted: September 26, 2010
Happy Football Sunday!
My poor boys got their tails handed to them by the Steelers today, and I’ve been in a bit of a sulky mood. Yes, I’m fully aware that my mental and emotional wellbeing should not be affected by football scores…but alas, it is.
Some good eats were a must to redeem the Bucs’ butt whoopin!
Trusty ol’ Google informed me that the Devonshire sandwich was a Pittsburgh original, and I set about assembling a vegetarian version. While still indulgent and rich, I like to think that my version was a much healthier option of the ‘Burgh classic.
Vegetarian Devonshire Sandwich for One (based on the Original Devonshire Sandwich recipe @ post-gazette)
- 1 slice whole grain toast (crusts removed)
- 3 slices cooked Morningstar Farms Vegetarian Bacon (or other bacon substitute)
- 3 slices Hickory Smoked Tofurkey (or other turkey substitute)
- 1 serving cream sauce (recipe below)
- 1 teaspoon grated Parmeasan
- Salt to taste
- Paprika (for garnish)
- 1 tablespoon butter or butter substitute (I used Smart Balance Light)
- 1/8 cup whole wheat flour
- 2 slices Muenster or Sharp Cheddar cheese
- 1/4 cup vegetable broth
- 1/4 cup milk or milk substitute (I used Unsweetened Original Almond Breeze)
- dash of salt
Directions: Preheat over to 450 degrees. Combine all ingredients over medium-high heat in a saucepan, stirring frequently until cheese is melted. In a ramekin, cover toast with crispy “bacon” and “ham”.
Smother your open-faced sandwich with your cream sauce:
Garnish with a shake of Parmesan and paprika and bake for 10-15 minutes.
Healthy? Not entirely, but a huge improvement on the original version. Not to mention, what’s not to love about a sandwich you can eat with a fork?