Kentucky’s Culinary Delight: The Hot Brown Sandwich
In the heart of the Bluegrass State, a local delicacy rises above the rest as Kentucky’s favorite food: the Hot Brown sandwich. This savory dish, born in the 1920s at the Brown Hotel in Louisville, has since become a staple of Kentucky cuisine, enchanting both locals and visitors with its rich flavors and comforting warmth.
The Birth of a Classic
Created by chef Fred Schmidt, the Hot Brown was a response to the late-night revelers seeking a hearty meal after dancing at the hotel’s renowned dinner dances. The open-faced sandwich features thick slices of turkey and bacon, covered in a delicate Mornay sauce and baked until golden. The combination of ingredients creates a harmonious blend that is both satisfying and indulgent.
A Statewide Sensation
Since its inception, the Hot Brown has transcended its hotel origins, appearing on menus across Kentucky. It’s not just a dish; it’s a culinary experience that encapsulates the warmth and hospitality of Kentucky culture. The Hot Brown’s fame has even spread beyond state lines, earning it a spot in the pantheon of American regional specialties.
Q: What is a Hot Brown sandwich?
A: The Hot Brown is an open-faced sandwich originally from Louisville, Kentucky, featuring turkey, bacon, and Mornay sauce, baked until bubbly and brown.
Q: Where was the Hot Brown invented?
A: The Hot Brown was invented at the Brown Hotel in Louisville, Kentucky.
– Bluegrass State: A nickname for the state of Kentucky, derived from the bluegrass found in many of its pastures due to the fertile soil.
– Mornay sauce: A béchamel sauce (white sauce made from a roux of butter and flour cooked in milk) with added cheese, typically Gruyère or Parmesan.
– Open-faced sandwich: A sandwich without the top piece of bread, with ingredients displayed on top of the bottom slice.