Hot Brown Sandwiches are a classic and indulgent dish that originated in Louisville, Kentucky. This open-faced sandwich is a delightful combination of tender turkey, smoky bacon, and creamy Mornay sauce, all baked to perfection. With its roots in the historic Brown Hotel, this iconic sandwich has become a signature dish of Kentucky cuisine and a favorite comfort food for many. Whether enjoyed for a special occasion, a brunch gathering, or simply as a delicious treat, Hot Brown Sandwiches are sure to satisfy with their rich flavors and comforting appeal.

The history of Hot Brown Sandwiches can be traced back to the 1920s in Louisville, Kentucky. The dish was created by Fred K. Schmidt, the chef of the Brown Hotel, as a late-night snack for the hotel’s patrons. The original purpose of the sandwich was to offer an alternative to the traditional ham and eggs typically served after a night of dancing and entertainment.

The Hot Brown quickly gained popularity and became a staple on the hotel’s menu. Its popularity spread beyond the Brown Hotel, and it soon became synonymous with Kentucky cuisine.

The Hot Brown Sandwich is traditionally made with roasted turkey, toasted bread, bacon, and a rich Mornay sauce. The Mornay sauce is a classic French sauce made by combining béchamel sauce with grated cheese, typically Parmesan or Pecorino Romano. The sauce adds a velvety texture and a creamy, cheesy flavor to the sandwich.

To assemble the Hot Brown, toasted bread is topped with slices of roasted turkey and crispy bacon. The entire sandwich is then smothered with a generous amount of Mornay sauce. It is then placed under a broiler to allow the sauce to bubble and brown slightly, creating an irresistible combination of flavors and textures.

Today, Hot Brown Sandwiches have become a beloved part of Kentucky cuisine and are enjoyed in various settings. They are commonly served at Derby parties, brunch gatherings, and as a popular option in local restaurants and cafes.

PREP/TOTAL TIME: 25 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

FOR THE MORNAY SAUCE:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated Parmesan or Pecorino Romano cheese
• 1/2 teaspoon nutmeg
• Salt and black pepper to taste

FOR THE SANDWICH:

• 4 slices of thick, toasted bread (such as Texas toast or country bread)
• 1 pound roasted turkey breast, thinly sliced
• 8 slices of crispy cooked bacon
• Mornay sauce
• Chopped fresh parsley for garnish

INSTRUCTIONS

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour to the melted butter and whisk continuously for about 1 minute, until the mixture becomes smooth and golden.
3. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
4. Continue whisking until the sauce thickens and comes to a gentle boil.
5. Reduce the heat to low and stir in the grated cheese, nutmeg, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Remove from heat.
6. Preheat the broiler in your oven.
7. Place the toasted bread slices on a baking sheet.
8. Arrange the thinly sliced roasted turkey on top of each bread slice, covering them evenly.
9. Lay two slices of crispy bacon on top of the turkey on each slice of bread.
10. Generously ladle the Mornay sauce over each sandwich, ensuring all the ingredients are covered.
11. Place the baking sheet with the sandwiches under the preheated broiler and cook for about 2-3 minutes, or until the sauce is bubbly and lightly browned.
12. Remove the sandwiches from the broiler and garnish with chopped fresh parsley for a pop of color.
13. Serve the Hot Brown Sandwiches hot and enjoy the indulgent combination of flavors.

NOTES:

• Hot Brown Sandwiches are a Kentucky culinary tradition that showcases the perfect harmony of flavors and textures. The tender roasted turkey, smoky bacon, and creamy Mornay sauce create a truly satisfying and comforting meal. Whether enjoyed at the historic Brown Hotel or recreated at home, Hot Brown Sandwiches are a delicious tribute to the rich culinary heritage of Kentucky.