Louisville's most famous dish is a local legend and a decadent delight.
History of the Hot Brown
A Hot Brown is a hot open-faced sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926.
The legendary, open-face sandwich, which is made from Texas toast, thick-sliced turkey, cheesy Mornay sauce, crisp bacon and tomatoes, all baked until bubbling hot, was born here.
It all began at Louisville’s historic Brown Hotel back in the 1920s.
History goes that more than 1,200 guests would come each evening for the downtown hotel’s dinner and dance. When the guests finished kicking up their heels in the luxurious ballroom, they would head to the restaurant to sit back for a bite to eat. But it wasn’t long before they grew tired of the traditional late night ham and egg suppers that were being served.
So one day Chef Fred Schmidt decided to cook up a new, mouthwatering menu item. The Hot Brown was born.
These days, the Brown Hotel has become synonymous with the tasty entrée and estimates making between 400 and 500 each week. The requests double during Kentucky Derby season.
But the Hot Brown is not just a local favorite. It’s received attention all over the globe, including in Southern Living, The Los Angeles Times and The Wall Street Journal. It’s also been spotlighted on the “Today” show, “Good Morning America” and Travel Channel’s “Man vs. Food.”
Hot Brown
Yields 2
- 1 ½ tbs. butter
- 1 ½ tbs. flour
- 1 ½ cups heavy whipping cream
- ¼ cup Pecorino Romano Cheese plus additional for topping
- Pinch of nutmeg
- 14 oz. roasted turkey
- 4 slices of Texas Toast
- 1 tomato, sliced
- 4 slices of cooked bacon
- Paprika and fresh parsley for garnish
First, make the Mornay sauce. In a heavy sauce pan add butter and simmer over medium heat. Once melted add the flour and whisk until well combined but don’t let it brown. Add the cream and bring back to a simmer until thickened (about three minutes) stirring constantly. Once thickened remove the sauce from the heat and add ¼ cup of the cheese. Stir until melted and then add a pinch of nutmeg and salt and pepper to taste.
For each hot brown you will layer the ingredients in an au gratin dish. First, two pieces of toast, then two or three slices of tomato, turkey and cover in Mornay sauce. Top with some more cheese and put the dish under the broiler until lightly browned and bubbly (about 5 minutes). Finish the dish with a pinch of paprika, two bacon slices and fresh parsley.
Try pairing it with a Whiskey Sour
- 2 oz. Bourbon
- 1 egg white
- 1 oz. lemon juice
- 1 tsp. sugar
- Cherry juice for garnish
In a co*cktail shaker with ice add the Bourbon, egg white, lemon juice and sugar and shake vigorously. Strain into a co*cktail glass and garnish with cherry juice.
