The open-faced turkey sandwich with Mornay sauce created at Louisville’s Brown Hotel is the Hot Brown.
The sandwich was created in 1926 by Brown Hotel chef Fred K. Schmidt in Louisville, Kentucky. It was designed as an alternative to the hotel’s late-night ham-and-egg meals for guests who wanted something different. The original combined sliced turkey on white toast with Mornay sauce, Parmesan, and broiling; bacon and pimento were added to the familiar version.
A classic Hot Brown is open-faced rather than enclosed like a conventional sandwich. It is covered in creamy cheese sauce and baked or broiled until the bread crisps and the topping browns. Bacon and tomato are common garnishes, although recipes may also include ham, pimentos, or other regional variations.
The dish is a Louisville specialty and remains closely identified with the Brown Hotel. It is sometimes confused with a Croque-Monsieur, but that French sandwich traditionally uses ham and cheese. A Monte Cristo is battered or grilled and dusted with sugar, while a Reuben uses corned beef, sauerkraut, Swiss cheese, and dressing.