The Kentucky Hot Brown Sandwich is a culinary icon with a rich history tied to the culture and traditions of Louisville, Kentucky. Born in 1926 at the historic Brown Hotel, this decadent creation embodies Southern hospitality and the creativity of American comfort food. It was initially crafted by Chef Fred K. Schmidt as a late-night meal option for the hotel’s guests, who often came down from the ballroom after hours of dancing at opulent parties. At the time, he sought to offer a hearty yet luxurious alternative to the usual ham and eggs—something that would satiate and impress the hotel’s festive revelers. The result was the now-famous open-faced sandwich topped with turkey, bacon, and a creamy Mornay sauce, all broiled to perfection.
The Hot Brown quickly gained popularity not just for its flavor but also for its unique construction and indulgent ingredients. Its central components reflect the region’s love of hearty, flavorsome foods: roasted turkey for succulence, crispy bacon for saltiness and texture, and Mornay sauce—a rich, cheesy béchamel—adding a luxurious touch. This sandwich is then broiled, ensuring a warm, bubbly, golden-brown topping that makes it as visually appealing as it is delicious.
The Louisville of the 1920s was a vibrant hub for arts, culture, and Southern cuisine, and the Hot Brown was truly a product of its era. It became a symbol of the city’s culinary creativity and its flair for combining elegance with down-home comfort. Over the decades, the sandwich has evolved into more than just a dish—it’s a beloved piece of Kentucky heritage and an emblem of the state’s hospitality and culinary prowess.
The dish’s versatility has also earned it a place on menus far beyond the Brown Hotel. From trendy cafes to upscale restaurants, chefs have taken liberties with the traditional recipe, incorporating their own twists while staying true to its indulgent spirit. Some add ingredients like heirloom tomatoes for an earthy freshness or hot sauce for a kick of heat. Others substitute turkey with roast chicken or play with artisanal cheeses instead of the familiar cheddar and Parmesan blend.
Still, the classic preparation remains a favorite for those who savor a connection to Kentucky’s roots. Pairing the sandwich with a shot of bourbon or a mint julep turns it into a quintessential Bluegrass State experience, linking food and tradition. And while many regional dishes provide comfort, the Kentucky Hot Brown revels in its extravagant simplicity, perfectly uniting rich flavors and a touch of culinary theater.
Today, the Hot Brown continues to be celebrated during events like the Kentucky Derby, where it often graces tables as an introduction to Kentucky cuisine. Beyond its outright deliciousness, the dish invites diners to partake in the tradition, storytelling, and pride of one of America’s most vibrant culinary regions. Whether you’re a seasoned Southern food enthusiast or a curious gourmand, the Kentucky Hot Brown Sandwich is an unforgettable way to connect with the flavors and heritage of the Bluegrass State.
Kentucky Hot Brown Sandwich
Ingredients
thick-cut white bread
- 8 slices thick-cut white bread Preferably Brioche or Texas toast
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk Warm to avoid lumps
- ½ cup strong cheddar cheese Grated
- ¼ cup Parmesan cheese Freshly grated
- ½ tsp salt To taste
- ¼ tsp nutmeg Freshly grated
- 500 grams roasted turkey breast Sliced thick
- 8 slices crispy bacon Cook until golden and crisp
- 2 unit medium tomatoes Sliced thick
Instructions
- Preheat your oven’s broiler to 200°C (392°F).
- Melt butter in a saucepan over medium heat, then whisk in the flour. Cook for 2-3 minutes until the mixture is golden brown and smells nutty.
- Gradually whisk in warm milk, ensuring the sauce remains smooth. Cook until it thickens, about 4-5 minutes.
- Stir in the cheddar and Parmesan cheese, followed by salt and nutmeg. Allow the cheese to melt completely.
- Arrange bread slices on a baking sheet. Top each slice with turkey, cover evenly with Mornay sauce, ensuring the bread is completely covered.
- Place tomatoes on top and sprinkle with additional Parmesan cheese if desired. Broil for 5-7 minutes or until bubbling and slightly golden.
- Crisp the bacon separately or use pre-cooked crispy bacon. Top each sandwich with two slices just before serving.
