The hot brown is a sandwich originating from Kentucky, invented in 1926 by Fred K. Schmidt at the Brown Hotel. It is an open turkey bacon sandwich smothered in Mornay sauce and broiled or baked. The dish became popular in the region and has several variations, including a vegetarian version. It is still largely created in Kentucky and nearby areas.
A hot brown is a kind of sandwich that originated in Kentucky. Culinary history indicates that warm brown was first invented in 1926 by a man named Fred. K. Schmidt at the Brown Hotel. The Brown Hotel is located in Louisville, Kentucky, and the sandwich was created as an offering for people looking for a late night dinner. A warm brown is considered a twist on the classic ham and egg sandwich.
This type of sandwich is an open turkey bacon sandwich, which is smothered in a Mornay sauce, which is a kind of cheese sauce. Once assembled, the sandwich is broiled or baked. It is served after the bread has become crusty and the sauce has started to brown. Sometimes the sandwich is made with ham in addition to turkey. Tomatoes or allspices can be used as a condiment after the sandwich is cooked.
The hot brown became a very popular dish which was consumed by many of the guests at the Brown Hotel. It also spread to the region and many chefs and cooks started making the sandwich and variations of the sandwich in their own kitchens. The dish is sometimes referred to as the “Louisville Hot Brown” or “Kentucky Hot Brown.” Regardless of what it’s called, most people understand the dish as a signature of the region.
There have been several variations on the hot brown, including a vegetarian version. Most commonly, a vegetarian version will use avocado to replace the meats on the plate. On rare occasions, veggie burgers will be used as a meat alternative. There are also variations in the types of cheese sauces that are used to dress hot browns, and many hot brown connoisseurs have strong feelings about which type of sauce is the best sauce to complement the sandwich.
As a regional favorite, the hot brown hasn’t become a nationwide common dish. People in the Northeast, for example, may have never heard of the dish before. Although hot, open sandwiches like tuna are found in other parts of the country, the hot brown is still largely created in Kentucky and some nearby areas. The ingredients, however, are readily available at most grocery stores, and the recipe is relatively simple to follow.
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