Hot Brown

Hot Brown is a popular American dish, particularly in the state of Kentucky. It is a type of sandwich that was first created at the Brown Hotel in Louisville, Kentucky in 1926.

History[edit | edit source]

The Hot Brown was created by Fred K. Schmidt, a chef at the Brown Hotel. The hotel was a popular destination for dinner dances in Louisville, and Schmidt wanted to create a dish that would be a satisfying late-night snack for the hotel's guests. The Hot Brown was an alternative to the ham and egg late-night suppers that were common at the time.

Ingredients and preparation[edit | edit source]

The Hot Brown is an open-faced sandwich that is made with turkey and bacon, and covered in Mornay sauce. It is typically served on toast, and can also include tomatoes and Pecorino Romano cheese. The sandwich is then broiled until the sauce begins to brown.

Variations[edit | edit source]

There are many variations of the Hot Brown that use different types of meat, cheese, and bread. Some versions also include additional ingredients like mushrooms, onions, or green peppers.

Etymology[edit | edit source]

The name "Hot Brown" comes from the Brown Hotel, where the dish was first created. The "hot" part of the name refers to the fact that the sandwich is served hot, after being broiled.

Related terms[edit | edit source]

Mornay sauce: A béchamel sauce with shredded or grated cheese added. It is usually made with half-and-half, with some added butter.
Open sandwich: A sandwich that consists of a single slice of bread with one or more food items on top.
Brown Hotel (Louisville, Kentucky): A historic 16-story hotel in downtown Louisville, Kentucky, and the birthplace of the Hot Brown sandwich.

Hot Brown Resources
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