The State’s Best Dish: Kentucky’s Hot Brown

We are continuing our culinary road trip with a visit to the Bluegrass State. While Kentucky may be known for horse racing, bourbon, basketball and baseball bats- The Kentucky Hot Brown is a staple with fame all its own. The Kentucky Hot Brown, an iconic open-faced sandwich, was created in 1926 at the Brown Hotel in Louisville, Kentucky. The dish was devised by Fred K. Schmidt, the hotel’s chef, as a late-night option for guests who frequented the hotel’s lavish dinner dances.

The original Hot Brown was inspired by traditional Welsh rarebit but tailored to American tastes. It features thick slices of turkey and toast topped with a rich Mornay sauce (a cheesy béchamel sauce), broiled to golden perfection. It is traditionally garnished with crispy bacon and fresh tomato slices.

This dish quickly became a favorite, both for its flavor and its association with the Brown Hotel’s elegance. Over the years, it has become a symbol of Kentucky cuisine, celebrated for its comforting decadence and connection to Louisville’s rich history. Variations of the Hot Brown can now be found across the state and beyond, but the Brown Hotel still serves the classic version that started it all.