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{{Short description|Open-faced sandwich}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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A '''Hot Brown sandwich''' (sometimes known as a '''Louisville or Kentucky Hot Brown''') is an American hot [[sandwich]] originally created at the [[Brown Hotel (Louisville, Kentucky)|Brown Hotel]] in [[Louisville, Kentucky]], by Fred K. Schmidt in 1926. It is a variation of traditional [[Welsh rarebit]] and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to [[ham]] and [[egg (food)|egg]] late-night |
A '''Hot Brown sandwich''' (sometimes known as a '''Louisville Hot Brown'''or'''Kentucky Hot Brown''') is an American hot [[sandwich]] originally created at the [[Brown Hotel (Louisville, Kentucky)|Brown Hotel]] in [[Louisville, Kentucky]], by Fred K. Schmidt in 1926. It is a variation of traditional [[Welsh rarebit]] and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to [[ham]] and [[egg (food)|egg]] late-night dinners.<ref name="Kleber I pg.443">Kleber, John E. (I) ''The Kentucky Encyclopedia''. UP of Kentucky. p. 443.</ref><ref>{{Cite web |last=Ranahan |first=Jared |date=2020-09-05 |title=Everything you need to know about the Kentucky Hot Brown |url=https://10best.usatoday.com/interests/food-culture/hot-brown-what-it-is-best-places-to-eat/ |access-date=2024-02-26 |website=USA Today 10Best |language=en}}</ref> |
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==Ingredients== |
==Ingredients== |
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The Hot Brown is an [[Open sandwich|open-faced]] [[sandwich]] of [[turkey (food)|turkey]] and [[bacon]], covered in [[Mornay sauce]] and baked or broiled until the [[bread]] is crisp and the sauce begins to brown. |
The Hot Brown is an [[Open sandwich|open-faced]] [[sandwich]] of [[turkey (food)|turkey]] breast, ham and [[bacon]], covered in creamy [[Mornay sauce]] and baked or broiled until the [[bread]] is crisp and the sauce begins to brown.<ref>{{cite book |last1=Flexner |first1=Marion |title=Out of Kentucky Kitchens |date=1949 |publisher=University Press of Kentucky |page=32}}</ref> Alternatives for garnishes include tomatoes, [[mushroom]] slices, and, very rarely, canned [[peach]]es.<ref name="Kleber I pg.443" /><ref name="Kleber II pg.404">Kleber, John E. (II) ''Encyclopedia of Louisville''. (University Press of Kentucky). pg.404.</ref> |
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Some Hot Browns also include ham with the turkey, and either [[pimento]]s or [[tomato]]es over the sauce,<ref>{{cite book|publisher=Writer's Digest Books|title=Writer's Guide to Places|author1=Don Prues|author2=Jack Heffron|page=129|url=https://books.google.com/books?id=NJLOxRaUGF0C&pg=PA129|year=2003|isbn=1582971692}}{{Dead link|date=March 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> and imitation Hot Browns sometimes substitute a commercial [[cheese sauce]] instead of the Mornay.<ref>{{cite web|url=http://eatathomecooks.com/2012/09/kentucky-hot-brown-bake/|title=Kentucky Hot Brown Bake|date=September 27, 2012|author=Tiffany Home|publisher=Eat At Home Cooks}}</ref> |
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More common alternatives to the Hot Brown include using [[Cheddar cheese]] or [[American cheese]] for the sauce. Alternatives for garnishes include tomatoes, [[mushroom]] slices, and, very rarely, canned [[peach]]es.<ref name="Kleber I pg.443" /><ref name="Kleber II pg.404">Kleber, John E. (II) ''Encyclopedia of Louisville''. (University Press of Kentucky). pg.404.</ref> |
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When Fred K. Schmidt created the Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced [[white bread|white]] [[toast]] sandwich, with Mornay sauce covering it, with a sprinkling of [[Parmesan cheese]], completed by being oven-[[broil]]ed until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of |
When Fred K. Schmidt created the Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced [[white bread|white]] [[Toast (food)|toast]] sandwich, with Mornay sauce covering it, with a sprinkling of [[Parmesan cheese]], completed by being oven-[[broil]]ed until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of 95% of the Brown Hotel's restaurant customers.<ref name="Kleber I pg.443"/><ref name="Kleber II pg.404" /> |
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The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was |
The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shuttered from 1971 to 1985.<ref name="Kleber I pg.443"/> |
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==Variations== |
==Variations== |
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The "cold brown" |
The "cold brown" is baked [[poultry]] ([[Chicken (food)|chicken]] or turkey), hard-boiled egg, [[lettuce]], and [[tomato]] open-faced on [[rye bread]], and covered with [[Thousand Island dressing]]. It is rarely served anymore.<ref name="Kleber I pg.443"/> |
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{{anchor|Prosperity sandwich|Prosperity Sandwich}}In [[St. Louis]], the |
{{anchor|Prosperity sandwich|Prosperity Sandwich}}In [[St. Louis]], the Prosperity Sandwich is a similar dish, with origins at the [[Mayfair Hotel (St. Louis, Missouri)|Mayfair Hotel]] in the 1920s.<ref name="Treacy2005">{{cite book|author=Patricia Treacy|title=The Grand Hotels of St. Louis|url=https://books.google.com/books?id=z4kmpPdoN1MC&pg=PA72|access-date=10 September 2013|year=2005|publisher=Arcadia Publishing|isbn=978-0-7385-3974-4|page=72}}</ref> It is still served in the area today, and sometimes called a "hot brown".<ref>{{Cite news |url=http://www.stltoday.com/lifestyles/food-and-cooking/prosperity-sandwich-is-a-longtime-favorite-in-st-louis/article_3f359743-d572-5a84-a502-1b164e44c1a5.html |access-date=2013-09-10 |date=August 3, 2011 |title=Prosperity sandwich is a longtime favorite in St. Louis |newspaper=[[St. Louis Post-Dispatch]]}}</ref> |
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The [[Turkey Devonshire]], first served in [[Pittsburgh, Pennsylvania]] in the 1930s, has been described as being similar to the Hot Brown.<ref name=Devonshire>Cathey, Dave (2 February 2011). [http://newsok.com/food-fight-pittsburgh-green-bay-recipes-go-head-to-head/article/3536944 Food fight: Pittsburgh, Green Bay recipes go head to head], ''[[The Oklahoman]]''</ref> |
The [[Turkey Devonshire]], first served in [[Pittsburgh, Pennsylvania]], in the 1930s, has been described as being similar to the Hot Brown.<ref name=Devonshire>Cathey, Dave (2 February 2011). [http://newsok.com/food-fight-pittsburgh-green-bay-recipes-go-head-to-head/article/3536944 Food fight: Pittsburgh, Green Bay recipes go head to head], ''[[The Oklahoman]]''</ref> |
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==In the media== |
==In the media== |
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On the [[Food Network]], the Hot Brown was featured in an episode of ''[[Throwdown! with Bobby Flay]]''. Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed and won against Flay in a cook-off.<ref>{{cite web |agency= [[Food Network]] |url= http://www.foodnetwork.com/shows/throwdown-with-bobby-flay/episodes/hot-browns |title= Hot Browns |publisher= |
On the [[Food Network]], the Hot Brown was featured in an episode of ''[[Throwdown! with Bobby Flay]]''. Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed and won against Flay in a cook-off.<ref>{{cite web |agency= [[Food Network]] |url= http://www.foodnetwork.com/shows/throwdown-with-bobby-flay/episodes/hot-browns |title= Hot Browns |publisher= [[Throwdown! with Bobby Flay]]}}</ref> It has also been featured on episodes of the network's shows ''[[The Rachael Ray Show]]''<ref>{{cite web |url=https://www.rachaelrayshow.com/recipes/22127_hot_browns/|title=Recipes: Hot Browns|date=February 4, 2016 |publisher=[[The Rachael Ray Show]]}}</ref> and ''[[Southern Fried Road Trip]]''.<ref>{{cite web |url= http://www.foodanddine.com/smoketown-usa-the-cafe-to-be-featured-on-food-network-tonight/ |title= SMOKETOWN USA, THE CAFÉ TO BE FEATURED ON FOOD NETWORK TONIGHT |date= August 10, 2015 |publisher= [[Food & Wine]] |author= Ron Mikulak}}</ref> On the [[Travel Channel]], the Hot Brown has been featured on the show ''Taste of America'' with [[Mark DeCarlo]],<ref>{{cite magazine |url= http://www.tvguide.com/tvshows/taste-of-america-with-mark-decarlo/episode-22-season-1/green-chiles-hot-brown-pecan-pie/197280/|title=Taste of America with Mark Decarlo: Season 1, Episode 22 Green Chiles, Hot Brown, Pecan Pie|date=August 2, 2005|magazine=[[TV Guide]]}}</ref> a Louisville-themed episode of ''[[Man v. Food Nation]]''<ref>{{cite web|url=http://www.travelchannel.com/shows/man-v-food/articles/adam-richmans-guide-to-louisville|title=Adam Richman's Guide to Louisville|publisher=[[Travel Channel]]}}</ref> and a 2018 episode of ''[[Food Paradise]]'' titled "Sandwich Heroes".<ref>{{Cite news|url=https://www.aceweekly.com/2018/06/when-does-the-stellas-episode-air-on-travel-channel/|title=When does the Stella's episode air on Travel Channel?|last=M|first=M|date=2018-06-15|work=Ace Weekly|access-date=2018-06-18|language=en-US}}</ref> On [[Bravo (American TV network)|Bravo]], the sandwich was featured in a [[Top Chef: Kentucky]] Quickfire challenge.<ref>{{Cite web |last=Morabito |first=Greg |date=2019-01-18 |title='Top Chef Kentucky' Recap: A Beef Challenge That Goes Off the Rails |url=https://www.eater.com/2019/1/18/18188119/top-chef-carne-recap-season-16-episodes-7 |access-date=2022-08-10 |website=Eater |language=en}}</ref> |
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On [[PBS]], the Hot Brown has been featured in the documentary ''[[Sandwiches That You Will Like]]''<ref>{{cite web|author=KAREN TORTORA-LEE|url=http://thehappiestmedium.com/2008/10/best-pbs-show-ever-sandwiches-that-you-will-like/|publisher= |
On [[PBS]], the Hot Brown has been featured in the documentary ''[[Sandwiches That You Will Like]]''<ref>{{cite web|author=KAREN TORTORA-LEE|url=http://thehappiestmedium.com/2008/10/best-pbs-show-ever-sandwiches-that-you-will-like/|publisher=The Happiest Medium|date=October 3, 2008|title=Best PBS Show EVER: Sandwiches That You Will Like}}</ref> as well as the program ''[[The Mind of a Chef]]'', where Chef David Chang presented his interpretation of the sandwich.<ref>{{cite web|date=September 28, 2015|url=https://www.pbs.org/food/features/the-mind-of-a-chef-season-1/|title=Season 1 Episode 8: Gluttony|publisher=[[PBS]]}}</ref> |
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==See also== |
==See also== |
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{{Portal|Food |
{{Portal|Food}} |
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* [[Cuisine of Kentucky]] |
* [[Cuisine of Kentucky]] |
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* [[History of Louisville, Kentucky]] |
* [[History of Louisville, Kentucky]] |
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==External links== |
==External links== |
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{{commons cat}} |
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* [https://web.archive.org/web/20150215083244/http://www.brownhotel.com/dining-hot-brown Hot Brown Recipe] — Archived on the [https://archive.org/web/ Wayback Machine]. Original came from the [[Brown Hotel (Louisville, Kentucky)|Brown Hotel]] (includes some history) |
* [https://web.archive.org/web/20150215083244/http://www.brownhotel.com/dining-hot-brown Hot Brown Recipe] — Archived on the [https://archive.org/web/ Wayback Machine]. Original came from the [[Brown Hotel (Louisville, Kentucky)|Brown Hotel]] (includes some history) |
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* [https://www.brownhotel.com/dining/hot-brown Hot Brown Recipe] — Recipe for Hot Brown On the Brown Hotel website |
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* The Hot Brown was on the cover and listed as #10 for being the South's Richest Sandwich of [https://www.saveur.com/gallery2/Saveur-Covers-Gallery/ Saveur magazine's Top 100 Issue #81] January/February 2005. |
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{{Bacon}} |
{{Bacon}} |
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[[Category:1926 establishments in Kentucky]] |
[[Category:1926 establishments in Kentucky]] |
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[[Category:Food and drink introduced in 1926]] |
[[Category:Food and drink introduced in 1926]] |
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[[Category:Hot sandwiches]] |
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[[Category:Open-faced sandwiches]] |
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[[Category:Cheese sandwiches]] |
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[[Category:Bacon sandwiches]] |
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[[Category:Turkey dishes]] |
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The Hot Brown was first served at Louisville's Brown Hotel
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| Type | Sandwich |
|---|---|
| Place of origin | United States |
| Region or state | Louisville, Kentucky |
| Created by | Fred K. Schmidt, Brown Hotel |
| Serving temperature | Hot |
| Main ingredients | Turkey, bacon, Mornay sauce |
| Variations | Some versions also use ham, pimentos and/or tomatoes |
AHot Brown sandwich (sometimes known as a Louisville Hot BrownorKentucky Hot Brown) is an American hot sandwich originally created at the Brown HotelinLouisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners.[1][2]
The Hot Brown is an open-faced sandwichofturkey breast, ham and bacon, covered in creamy Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown.[3] Alternatives for garnishes include tomatoes, mushroom slices, and, very rarely, canned peaches.[1][4]
Some Hot Browns also include ham with the turkey, and either pimentosortomatoes over the sauce,[5] and imitation Hot Browns sometimes substitute a commercial cheese sauce instead of the Mornay.[6]
When Fred K. Schmidt created the Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of 95% of the Brown Hotel's restaurant customers.[1][4]
The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shuttered from 1971 to 1985.[1]
The "cold brown" is baked poultry (chicken or turkey), hard-boiled egg, lettuce, and tomato open-faced on rye bread, and covered with Thousand Island dressing. It is rarely served anymore.[1]
InSt. Louis, the Prosperity Sandwich is a similar dish, with origins at the Mayfair Hotel in the 1920s.[7] It is still served in the area today, and sometimes called a "hot brown".[8]
The Turkey Devonshire, first served in Pittsburgh, Pennsylvania, in the 1930s, has been described as being similar to the Hot Brown.[9]
On the Food Network, the Hot Brown was featured in an episode of Throwdown! with Bobby Flay. Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed and won against Flay in a cook-off.[10] It has also been featured on episodes of the network's shows The Rachael Ray Show[11] and Southern Fried Road Trip.[12] On the Travel Channel, the Hot Brown has been featured on the show Taste of America with Mark DeCarlo,[13] a Louisville-themed episode of Man v. Food Nation[14] and a 2018 episode of Food Paradise titled "Sandwich Heroes".[15]OnBravo, the sandwich was featured in a Top Chef: Kentucky Quickfire challenge.[16]
OnPBS, the Hot Brown has been featured in the documentary Sandwiches That You Will Like[17] as well as the program The Mind of a Chef, where Chef David Chang presented his interpretation of the sandwich.[18]
