The Hot Brown is a popular open-faced sandwich that originated in Louisville, Kentucky in the 1920s. It consists of toast points covered with turkey, bacon, Mornay sauce, and tomatoes, all baked or broiled until the bread is crispy and the sauce starts to brown. The Hot Brown is considered a Louisville culinary icon and is served in many restaurants in the city. But what exactly is a Hot Brown made of? Let’s take a closer look at the key ingredients that go into making this classic hot sandwich.
Toast Points
The base of a Hot Brown is made up of toast points, which are slices of bread that have been toasted or grilled. Sourdough and Texas toast are commonly used, but any type of bread can be made into toast points. The slices are cut diagonally into halves or quarters to create the triangular shapes. When making a Hot Brown, the toast points are arranged overlapping on a plate or in a shallow baking dish to create a surface to build the rest of the sandwich on. The toast points provide a crispy, sturdy foundation for the turkey, sauce, and other toppings.
Turkey
Thinly sliced turkey breast is the main protein component of a Hot Brown. Traditionally, the turkey is roasted and sliced, but deli-style turkey can also be used. The warm turkey slices are layered on top of the toast points, creating a solid layer of meat. Turkey provides the bulk of the Hot Brown and plenty of savory flavor. Approximately 3-4 ounces of turkey is used per serving, but the amount can be adjusted based on preference. The turkey is a key ingredient that defines the Hot Brown.
Bacon
Crispy bacon is another quintessential ingredient in a Hot Brown. The bacon provides a smoky, salty flavor that perfectly complements the turkey and sauce. Bacon slices are fried until crispy, then crumbled or chopped into pieces and sprinkled over the turkey layer. The crunchy bits of bacon add great texture to balance the softness of the bread and turkey. 2-3 strips of bacon per Hot Brown is typical. The smokiness of the bacon enhances the overall flavor profile of the dish.
Mornay Sauce
No Hot Brown is complete without the creamy Mornay sauce poured over the turkey and toast points. Mornay sauce is a creamy white cheese sauce made from a béchamel sauce base with the addition of grated cheese, often cheddar, Parmesan, or Gruyère. The sauce is key to bringing all the Hot Brown components together. Here is a typical recipe for Mornay sauce:
| Ingredient | Amount |
|---|---|
| Butter | 2 Tbsp |
| Flour | 2 Tbsp |
| Milk | 1 cup |
| White cheddar cheese | 1/2 cup grated |
| Parmesan cheese | 1/4 cup grated |
| Salt and pepper | To taste |
To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour to make a roux. Cook for 2 minutes, then slowly whisk in milk. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in cheeses until melted and smooth. Season with salt and pepper.
The Mornay sauce should coat the turkey and toast points generously. The creaminess counters the crispness of the toast and bacon. The cheese provides a tangy and rich flavor when melted. About 1-1.5 cups of Mornay sauce is used per Hot Brown.
Tomatoes
The finishing touch on a Hot Brown is a couple of fresh tomato slices. Roma or vine-ripened tomatoes are commonly used. The tomato slices add a little extra flavor, moisture, and color contrast. Tomatoes are not absolutely necessary but provide a nice fresh complement. Some chefs will also roast or grill the tomatoes first to intensify the flavor.
Assembly and Cooking
To assemble a Hot Brown:
– Arrange toast points overlapping on a plate.
– Layer turkey slices over the toast.
– Sprinkle with crumbled bacon.
– Ladle warm Mornay sauce over the top to generously cover.
– Top with tomato slices.
– Place under a broiler for 2-3 minutes until bubbly and starting to brown.
The Hot Brown is then ready to serve immediately while hot and melty. The contrast of the crispy toast and bacon with the creamy warm sauce and turkey make each bite absolutely delicious!
Variations
While the classic ingredients are set, there are some variations on the traditional Hot Brown that have become popular:
– Substitute roasted chicken or ham for the turkey.
– Use Swiss, provolone, or pepper jack cheese in the Mornay sauce.
– Add sauteed mushrooms, caramelized onions, or roasted red peppers.
– Top with extra Parmesan cheese and breadcrumbs before broiling.
– Drizzle with hot sauce or other seasoning for a kick.
The basic formula of turkey, bacon, sauce, and toast can be adapted in many ways to create new flavor profiles. But the essential idea of an open-faced turkey sandwich with rich cheese sauce remains the same.
History of the Hot Brown
The Hot Brown was created in 1926 at Louisville’s Brown Hotel by chef Fred Schmidt. It was named after the hotel itself and was meant to be an indulgent late-night meal for jazz performers and other guests. The original Hot Brown used stale bread, so the toast points were a creative way to repurpose leftover baked goods.
The open-faced turkey and bacon sandwich was revolutionary at the time. It has since become the Brown Hotel’s signature dish. Many Louisville restaurants have put their own spin on the classic recipe, but it remains most closely associated with the Brown Hotel. The Hot Brown has achieved such fame that April is National Hot Brown Month in Louisville to celebrate the city’s iconic sandwich.
Where to Enjoy a Hot Brown in Louisville
While you can find a Hot Brown on menus all over Louisville, here are some top spots to savor the city’s signature sandwich:
The Brown Hotel: This is the original birthplace of the Hot Brown, and it is still served in the hotel to this day with the classic recipe. You can enjoy Hot Browns in the ornate lobby bar or English Grill restaurant.
Ramsey’s Diner: This comfort food restaurant serves big portions of Hot Browns in fun retro-diner decor. Their “Lord Ramsey’s” Hot Brown comes loaded with turkey, ham, and bacon.
The Oakroom: Located in Louisville’s historic Seelbach Hotel, the elegant Oakroom Restaurant has a mouthwatering Hot Brown made with smoked turkey.
Merle’s Whiskey Kitchen: For a creative twist, try Merle’s Hot Brown Burger which sandwiches a 1/3-pound patty between two halves of a Hot Brown.
Jack Fry’s: This upscale steakhouse does an elevated version of Hot Browns with freshly roasted turkey, beautiful plating, and excellent service.
Toast on Market: Get Hot Browns for brunch or dinner at this fan favorite local cafe. Customize your Hot Brown with extras like pimento cheese and fried eggs.
Louisville offers no shortage of spots to try excellent Hot Browns with creative twists on the original. Just look for the open-faced roasted turkey sandwich covered in creamy cheese sauce.
How to Make a Hot Brown at Home
Recreating the Hot Brown’s signature flavors at home is totally doable with the following recipe:
Ingredients:
| For the sandwich: |
|---|
| 1 loaf sourdough bread, sliced into 1/2″ slices |
| 8 oz sliced roasted turkey |
| 4 strips bacon, cooked and crumbled |
| 2 medium tomatoes, sliced |
| For the Mornay sauce: |
| 2 Tbsp butter |
| 3 Tbsp flour |
| 1 cup milk |
| 1/2 cup shredded cheddar |
| 1/4 cup Parmesan |
| Salt and pepper to taste |
Instructions:
- Make Mornay sauce by melting butter, whisking in flour, then slowly whisking in milk. Cook until thickened. Stir in cheeses and seasonings.
- Toast bread slices until crisp. Arrange on a baking sheet.
- Layer turkey slices onto toast. Top with crumbled bacon.
- Pour Mornay sauce over the top to coat evenly.
- Broil for 2-3 minutes until sauce is bubbly.
- Remove from oven, top with tomato slices, and enjoy!
Making your own Hot Browns is very rewarding. You can tweak the recipe to your tastes by adding different cheese, vegetables, or meat. Just don’t skip the essential salty bacon and nutty toasted bread. Enjoy this Louisville classic in the comfort of your own home.
Nutrition Information
Here is the nutrition profile for a typical Hot Brown sandwich:
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 635 |
| Fat | 39g |
| Carbohydrates | 28g |
| Protein | 32g |
| Cholesterol | 115mg |
| Sodium | 1210mg |
As you can see, the Hot Brown packs quite a caloric punch! The high levels of fat and sodium come predominantly from the bacon, cheese sauce, and toasted bread. So while delicious, the Hot Brown may not be an everyday meal. Enjoy this iconic sandwich in moderation as an occasional indulgence.
Conclusion
With its savory layers of hot turkey, smoky bacon, creamy Mornay sauce, and crispy sourdough toast, the Hot Brown sandwich is a Louisville delicacy worth experiencing. The combination of flavors and textures has kept diners enamored since its invention in the 1920s. While the Brown Hotel remains the original home of the Hot Brown, many restaurants in Louisville offer their own spins on this local classic. When you visit Kentucky’s largest city, be sure to grab a Hot Brown to truly eat like a local. Just don’t wear your Sunday best, as this messy, juicy sandwich may require some extra napkins!
