The Kentucky hot brown—an open-face sandwich of toasted bread, roast turkey, crisp bacon, and tomato, blanketed in a velvety cheese sauce—was first served in the 1920s at Louisville’s Brown Hotel. Created by chef Fred Schmidt, it was intended to be a late-night bite for dancing guests: something rich, savory, and just indulgent enough to keep the party going. Nearly a century later, the sandwich remains a signature of Kentucky cooking and a staple on Derby Day menus.
Classic Kentucky hot brown recipes lean on a Parmesan-based mornay sauce, while more recent versions (including this one) add cheddar for a richer, meltier finish. Serve with a big green salad or simply roasted asparagus to balance the rich dish. And offer bourbon neat or a cooling mint julep cocktail to cap things off.
Kentucky hot browns FAQ
What’s in a Kentucky hot brown?
A Kentucky hot brown is an open-faced sandwich made with roasted turkey, bacon, tomato, and toast, all topped with velvety mornay sauce and broiled until bubbly. Originating at Louisville’s Brown Hotel, the Kentucky hot brown is a regional classic often served at Derby Day parties and holiday gatherings.
What is the sauce on a Kentucky hot brown?
The defining element of a Kentucky hot brown is its silky mornay (cheese-enriched béchamel sauce). Traditional versions typically use Parmesan or Pecorino Romano, while many modern Kentucky hot brown recipes incorporate cheddar. A pinch of cayenne doesn’t add much heat, but does a lot to balance the sauce’s richness. A splash of sherry is common for added depth, but dry vermouth or even a low-acid white wine (Chardonnay, Pinot Blanc) can stand in.
Doesn’t a Kentucky hot brown have country ham?
Some Kentucky hot brown recipes include a slice of country ham beneath the turkey, reflecting local Kentucky traditions. While not present in Schmidt’s original version, it’s a popular addition that adds a salty, savory layer. If you’d like to try it, simply tuck a thin seared slice under the turkey before adding the sauce.
What kind of bread should I use?
Thick-cut white bread—such as Texas toast—is most traditional for a Kentucky hot brown because it can support the layers of turkey and sauce without getting soggy. Brioche or sourdough can also work, as long as the slices are sturdy and well-toasted. For easy cleanup, toast the bread on the same baking sheet you’ll use for broiling.
Can you make a Kentucky hot brown with leftover turkey?
