The Kentucky Hot Brown

At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is Kentucky, home of the iconic Hot Brown.

The Hot Brown is an indulgent, open-faced sandwich that’s rich, creamy, and packed with flavor. Traditionally, it’s made with slices of turkey piled high on toasted bread, smothered in a velvety Mornay sauce, and topped with crisp bacon and ripe tomato slices. Some variations also add a sprinkle of paprika or a dash of cheddar for extra richness. Baked or broiled until golden and bubbly, the Hot Brown is perfect for a decadent lunch or dinner that feels both comforting and elegant.

The Hot Brown has a fascinating history rooted in Kentucky’s culinary scene. It was created in 1926 at the Brown Hotel in Louisville by chef Fred K. Schmidt. The sandwich was designed to serve late-night diners who wanted something more substantial than the typical cold club sandwich. The result was a hot, layered dish that quickly became a favorite among hotel guests and locals alike. Over the years, the Hot Brown has evolved slightly, but the essence—a luxurious, turkey-and-bacon open-faced sandwich drenched in creamy sauce—remains unchanged.

Today, the Hot Brown is a culinary icon of Kentucky, celebrated in homes and restaurants across the state. From the original Brown Hotel recipe to countless variations, it represents Louisville’s rich food culture and a slice of history in every bite.