Hot Brown

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Quick Bite

A Hot Brown is an open-faced Louisville sandwich made with turkey, bacon, tomato, and creamy Mornay sauce, then broiled until bubbly. It is rich, golden, and absolutely a fork-and-knife situation.

History

The Hot Brown was created in 1926 at The Brown Hotel in Louisville, Kentucky. Chef Fred K. Schmidt developed it as a late-night dish for hungry hotel guests who wanted something more exciting than the usual ham-and-eggs supper.

The sandwich was inspired in part by Welsh rarebit, but it became thoroughly Kentucky. The classic build is toast, sliced turkey, tomato, Mornay sauce, and bacon, all broiled until the sauce browns and bubbles.

It quickly became one of Louisville’s signature foods. The Brown Hotel still serves the original version, and restaurants across Kentucky have made their own takes; some classic, some wildly reimagined as pizza, tots, burgers, dips, and more.

A proper Hot Brown should be indulgent but balanced. The turkey keeps it grounded, the bacon adds smoke, the tomato cuts through the richness, and the sauce makes the whole thing feel like Derby-week luxury.

Fun Facts

• The Hot Brown was created as a late-night hotel supper.
• It is usually served open-faced, not as a closed sandwich.
• The original home of the dish, The Brown Hotel, still serves it.

Where to Try

The Brown Hotel Louisville, Kentucky
The birthplace of the Hot Brown and the definitive place to try the original.

Wallace Station Versailles, Kentucky
A scenic Bluegrass stop known for a well-loved Hot Brown-style sandwich.

Patti’s 1880’s Settlement Grand Rivers, Kentucky
A western Kentucky restaurant known for hearty comfort food and its own Hot Brown take.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Hot Brown Serves: 4 Prep: 15 minutes Cook: 15 minutes Difficulty: Medium Style: Kentucky / Louisville Sandwich

Ingredients

For the sandwiches

• 4 thick slices Texas toast or sturdy white bread
• 1 ½ pounds roasted turkey breast, sliced
• 8 slices bacon, cooked crisp
• 2 tomatoes, sliced

For the Mornay sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• 1 cup grated Parmesan or Pecorino Romano
• ¼ teaspoon nutmeg
• Salt and black pepper, to taste

For garnish

• Paprika and chopped parsley, optional

Instructions

1. Heat the broiler: Heat the broiler.
2. Toast the bread: Toast the bread and place slices on a baking sheet or oven-safe plates.
3. Make the roux: Make the Mornay sauce by melting butter in a saucepan, whisking in flour, and cooking for 1 minute.
4. Thicken the sauce: Slowly whisk in milk and cream. Cook until thickened.
5. Finish the sauce: Stir in cheese, nutmeg, salt, and pepper until smooth.
6. Add turkey: Place turkey on each piece of toast.
7. Sauce generously: Spoon Mornay sauce generously over the turkey.
8. Add tomato: Add tomato slices.
9. Broil: Broil until the sauce is bubbling and lightly browned.
10. Finish: Top each with two slices of bacon and garnish with paprika or parsley.

Traditional note: To make it more traditional, use roasted turkey, toast, tomato, bacon, and a rich Mornay sauce. Broil it until golden and serve it open-faced.

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