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Hot Brown
Louisville’s hot brown is a sandwich of turkey on white toast topped with Mornay sauce and Parmesan cheese, broiled until bubbly. It then is criss-crossed with bacon strips and lengths of pimento pepper. That’s the way it was created in the 1920s by Chef Fred Schmidt of the Brown Hotel, but as the hot brown became a Kentucky trademark, cooks in and out of the state have created countless alternate configurations: ham or crab meat instead of turkey, tomatoes instead of peppers, even vegetarian hot browns.
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