The Hot Brown. The very name conjures images of creamy Mornay sauce, bubbling cheese, and the comforting aroma of roasted turkey. But what exactly is a Hot Brown, and why is it so deeply intertwined with the culinary identity of Lexington, Kentucky? More than just a sandwich, it’s a culinary experience, a piece of Lexington’s history served on a plate.
Delving into the Hot Brown’s Origins
The story of the Hot Brown begins in the 1920s at the Brown Hotel in Louisville, Kentucky, not Lexington. This is a crucial distinction often overlooked. The hotel, a grand and luxurious establishment, sought to offer its late-night dancing guests something more substantial than the typical dainty sandwiches available at the time.
Chef Fred Schmidt, the hotel’s chef, is credited with inventing the Hot Brown in 1926. He envisioned a dish that would be both satisfying and elegant, a sophisticated alternative to the usual midnight snacks.
His creation? An open-faced sandwich featuring sliced turkey breast, crispy bacon, and a generous blanket of Mornay sauce, all broiled until golden brown and bubbly. It was an instant hit, quickly becoming a signature dish of the Brown Hotel and a beloved culinary staple of Louisville.
The Recipe’s Evolution and Key Ingredients
The original Hot Brown recipe is fairly straightforward, although mastering it requires attention to detail. The core components remain consistent:
- Turkey Breast: Traditionally, roasted turkey breast is used, providing a savory and substantial base.
- Toast Points: Thick-cut toast points serve as the foundation, soaking up the rich Mornay sauce.
- Mornay Sauce: This is arguably the most crucial element. A classic Mornay is a béchamel sauce (a white sauce made with butter, flour, and milk) with Gruyère cheese added. The quality of the cheese directly impacts the flavor of the Hot Brown.
- Bacon: Crispy bacon adds a salty, smoky crunch that complements the other ingredients perfectly.
- Tomato (Optional): Some variations include sliced tomatoes, either under the sauce or as a garnish.
- Pimento (Optional): A sprinkle of pimentos can add a touch of color and a slightly sweet, peppery flavor.
The exact proportions and preparation methods vary slightly from chef to chef, contributing to the unique character of each Hot Brown.
Variations and Modern Interpretations
While the classic Hot Brown recipe is revered, chefs have embraced creative variations over the years. Some restaurants offer versions with different cheeses in the Mornay sauce, such as cheddar or Parmesan. Others experiment with different types of meat, such as ham or chicken. Vegetarian versions, often featuring vegetables like mushrooms or asparagus, are also becoming increasingly popular. However, the essence of the Hot Brown – the combination of toasted bread, protein, creamy sauce, and bubbly cheese – remains the same.
The Hot Brown’s Journey to Lexington
So, if the Hot Brown originated in Louisville, how did it become so strongly associated with Lexington? The answer lies in its widespread adoption and adaptation by Lexington’s culinary scene. While Louisville is undoubtedly its birthplace, Lexington has wholeheartedly embraced the Hot Brown, making it a staple on many restaurant menus.
Lexington chefs have taken the original concept and put their own spin on it, contributing to the dish’s evolution and solidifying its presence in the city’s food culture.
Local Lexington Restaurants and Their Hot Brown Creations
Many Lexington restaurants offer their own versions of the Hot Brown, each with its unique flair. Here are a few examples:
- Wallace Station: Known for its casual atmosphere and delicious comfort food, Wallace Station offers a popular Hot Brown that features locally sourced ingredients whenever possible.
- Dudley’s on Short: This upscale restaurant puts a sophisticated spin on the Hot Brown, using high-quality ingredients and elegant presentation.
- Blue Door Smokehouse: While primarily known for its barbecue, Blue Door Smokehouse offers a smoked turkey Hot Brown, adding a distinctive smoky flavor to the classic dish.
- Ramsey’s Diner: A Lexington institution, Ramsey’s Diner serves a classic, no-frills Hot Brown that’s a favorite among locals.
These are just a few examples, and exploring Lexington’s culinary landscape will reveal many other restaurants offering their own interpretations of the Hot Brown.
Why Lexington Embraces the Hot Brown
Lexington’s embrace of the Hot Brown can be attributed to several factors. First, the dish’s comforting and indulgent nature aligns perfectly with the city’s appreciation for Southern hospitality and hearty cuisine. Second, Lexington’s strong culinary scene fosters creativity and innovation, encouraging chefs to experiment with classic dishes like the Hot Brown. Finally, the dish’s historical significance and association with Kentucky make it a natural fit for Lexington’s identity.
Making Your Own Hot Brown: A Step-by-Step Guide
While enjoying a Hot Brown at a Lexington restaurant is a great experience, making your own at home can be equally rewarding. Here’s a basic recipe to get you started:
Ingredients
- 8 slices of thick-cut white bread, toasted
- 1 pound cooked turkey breast, sliced
- 8 slices of bacon, cooked crispy
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded Gruyère cheese
- Optional: sliced tomatoes, pimentos
Instructions
- Preheat your broiler.
- Make the Mornay sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened.
- Stir in the salt, pepper, and nutmeg. Remove from heat and stir in the Gruyère cheese until melted and smooth.
- Place two slices of toast on each of four oven-safe plates. Top each with sliced turkey and bacon.
- Pour the Mornay sauce generously over each sandwich, ensuring it covers all the turkey and bacon.
- If using, add sliced tomatoes and pimentos as garnish.
- Broil for 2-3 minutes, or until the sauce is bubbly and golden brown.
- Serve immediately and enjoy!
Tips for the Perfect Homemade Hot Brown
- Use high-quality ingredients for the best flavor.
- Don’t skimp on the Gruyère cheese! It’s the key to a rich and flavorful Mornay sauce.
- Make sure your bacon is extra crispy.
- Watch the Hot Browns carefully while broiling to prevent burning.
- Serve immediately for the best texture and flavor.
The Hot Brown: More Than Just Food
The Hot Brown is more than just a dish; it’s a symbol of Kentucky’s culinary heritage. It represents the state’s commitment to comfort food, Southern hospitality, and culinary innovation. Whether you’re enjoying a classic Hot Brown at the Brown Hotel in Louisville or sampling a unique variation at a Lexington restaurant, you’re experiencing a piece of Kentucky’s history and culture.
It’s a testament to the power of food to connect people and create lasting memories. It’s a reminder that even the simplest dishes can become culinary icons when made with passion and attention to detail. So, the next time you find yourself in Lexington, Kentucky, be sure to try a Hot Brown. You won’t be disappointed.
What exactly is a Hot Brown sandwich?
A Hot Brown is an open-faced sandwich originating from the Brown Hotel in Louisville, Kentucky. It typically consists of sliced turkey and bacon on toast points, covered in Mornay sauce (a cheese sauce), and then broiled or baked until bubbly and golden brown. Variations may include the addition of ham, tomatoes, or pimentos.
The combination of the savory turkey and bacon with the rich, creamy Mornay sauce makes it a truly decadent and comforting dish. It’s a Kentucky staple and a popular menu item across the state, often enjoyed as a lunch or dinner option, especially in cooler weather.
Where did the Hot Brown originate?
The Hot Brown was created in 1926 at the Brown Hotel in Louisville, Kentucky. Chef Fred K. Schmidt sought to create a late-night snack to satisfy guests who had been dancing the night away. He aimed to offer something more substantial than the typical light fare available at the time.
The dish quickly gained popularity and became a signature offering of the Brown Hotel. Its enduring appeal has cemented its place in Kentucky culinary history and made it a recognized dish throughout the United States.
What are the key ingredients in a traditional Hot Brown?
The core ingredients of a traditional Hot Brown are sliced roasted turkey breast, crispy bacon, and toast points. These elements provide the foundation for the sandwich and contribute to its savory flavor profile.
Equally crucial is the Mornay sauce, a béchamel sauce with Gruyère cheese and Parmesan cheese added. The Mornay sauce is what unifies the dish, providing a creamy, cheesy richness that complements the turkey and bacon and binds everything together.
How is a Hot Brown typically prepared?
Preparation begins with placing toast points in an oven-safe dish. Sliced turkey and bacon are then arranged on top of the toast. The Mornay sauce is generously poured over the turkey and bacon, ensuring everything is well coated.
Finally, the dish is broiled or baked until the Mornay sauce is bubbly and lightly browned. Some variations might include a sprinkle of paprika or a garnish of tomato slices and parsley before serving. The finished product should be served hot and enjoyed immediately.
Are there any variations of the Hot Brown?
While the traditional Hot Brown recipe remains popular, many variations exist. Some chefs add ham alongside the turkey for an even meatier experience. Others incorporate sliced tomatoes or pimentos for added flavor and visual appeal.
Vegetarian versions are also available, substituting the turkey and bacon with ingredients like mushrooms, roasted vegetables, or plant-based protein alternatives. The Mornay sauce often remains the same, ensuring the dish retains its signature creamy richness.
Is the Hot Brown just a local dish, or is it known outside of Kentucky?
While the Hot Brown is deeply rooted in Kentucky cuisine and widely popular throughout the state, its reputation extends beyond state lines. Its unique combination of flavors and comforting nature has garnered attention nationally.
Many restaurants across the United States, particularly those specializing in Southern cuisine or comfort food, offer their own versions of the Hot Brown. Food blogs and culinary publications have also contributed to its wider recognition and appeal, making it a dish known and appreciated by food enthusiasts nationwide.
What makes the Hot Brown so special and enduring?
The Hot Brown’s enduring appeal lies in its combination of familiar comfort food elements with a touch of culinary sophistication. The savory turkey and bacon paired with the creamy, cheesy Mornay sauce create a deeply satisfying and memorable flavor experience.
Beyond its taste, the Hot Brown holds a special place in Kentucky’s culinary identity. Its history, tied to the iconic Brown Hotel, and its status as a regional specialty contribute to its enduring legacy and its continued popularity among locals and visitors alike.