Category: DAMARIS PHILLIPS

This sandwich was created in 1926 in Louisville Kentucky by Fred Schmidt of the Brown hotel as an alternative to ham and egg sandwiches for late night diners. It became their second signature sandwich. I’ve only ever heard it called as a Kentucky Hot Brown, but I have read that it is also known as a Louisville Hot Brown.

Traditionally this is served hot and open faced on a thick white bread toast and has turkey breast, bacon and creamy mornay sauce and a sprinkling of Parmesan cheese. Originally it was not served with the bacon, but added soon after. Variations can include ham, pimientos and tomatoes. It is then broiled a few minutes until the toast is crisp and sauce is bubbly and browning.

The Kentucky Hot Brown became a favorite choice of 95% of the Brown Hotel’s restaurant customers. It became a Louisville area specialty favorite sandwich and is popular throughout Kentucky as a whole long after the hotel shut its doors in 1971. The hotel reopened in 1985.

This sandwich was featured on a 2013 episode of Throwdown with Bobby Flay where he actually lost, but barely. 😀 Bobby competed against Joe and John Castro, brother chefs at the Brown Hotel.

There are also a few “oddball” variations out there. For a while there was a “cold brown” that was either sliced chicken or turkey with hard boiled egg, lettuce and tomato served open face on rye bread covered in thousand island dressing.

There are 2 other versions one being the Prosperity sandwich with origins in St. Louis at the Mayfair hotel also in the 1920’s and still served in the area today as well as the Turkey Devonshire served in the Pittsburg Pennsylvania area in the 1930’s.

I started making Kentucky Hot Brown sandwiches about 20 years ago, but had no idea of the extensive history at that time. Now fast forward to a magazine I found recently trying to update this to a slider version using King’s Hawaiian rolls. I have to admit I wasn’t sure about this recipe, but decided to try it anyway.

The recipe I found was okay, but I have to agree to disagree on these being a version of the original Hot Brown because the recipe used the sweet brown sugar, Worcestershire sauce and butter topping that just didn’t taste anywhere close to what this sandwich is about.

I have renamed this recipe AND adjusted the ingredients to try and keep them more traditional, ut yet an actual sandwich. The author used a “slice of cheese” to replace the Mornay sauce and there just isn’t any comparison to me.

“MOCK” KENTUCKY HOT BROWN SLIDERS
1 tray King’s Hawaiian sweet rolls
2-3 tablespoons mayonnaise
6-8 slices thick sliced deli turkey
8 slices bacon, cooked crisp
2 heirloom tomatoes, sliced
6-8 slices Gruyere or Baby Swiss cheese, optional
1/4 cup FINELY grated Parmesan cheese

• Preheat oven to broil.
• Slice entire package of rolls in half horizontally. Do not individually slice rolls.
• Arrange bottom half in a baking dish LIGHTY sprayed with non-stick cooking spray.
• Spread mayonnaise on roll bottoms.
• Arrange turkey on top evenly.
• Arrange bacon slices on top of the turkey evenly.
• Arrange a single layer of thick cut tomatoes on top of the bacon.
• Arrange cheese slices next OR a layer of Mornay sauce.
• Broil 2-3 minutes until toasted and cheese is bubbly.
• Top if desired with sweet roll tops and eat as a messy sandwich or eat as intended with a knife and fork.

MORNAY SAUCE
3 tablespoons butter
3 tablespoons all purpose flour
1 ½ cups WHOLE milk
pinch FRESH ground nutmeg
FRESH ground salt and black pepper, to taste
2 ounces of a hard cheese, grated (Gruyère, Swiss, Cheddar, Parmesan)

• Heat a medium sized saucepan over medium-high heat.
• Melt butter.
• Whisk in flour until golden.
• Slowly add the milk while constantly whisking.
• Bring the sauce to a SLOW boil and immediately reduce the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, salt and pepper, stirring well. At this point you have a Bechamel sauce. Once you add the cheese it becomes your Mornay sauce.
• Still off heat, add the grated cheese, whisking until all the cheese melts into the sauce making it thick and smooth.
• Adjust seasoning to taste.

After all of this my favorite version is the casserole version I adapted from Damaris Phillips a few years ago.