A Kentucky Classic, Hot Since 1926

Rich, cheesy, and over-the top, the state's famous hot turkey sandwich has serious staying power

At the Brown Hotel, their famous open-faced sandwich is broiled until golden and gooey, and arrives at the table bubbling hot in a ceramic skillet, ready to be devoured. Courtesy of the Brown Hotel

It isn’t often that regional dishes cause a stir beyond their borders. But when they do, they’re usually here to stay. The Kentucky hot brown is a shining example of that.

You could argue that the dish put Louisville’s Brown Hotel on the map. ​​Often described as a cousin of the Welsh rarebit and the croque-monsieur, the hot brown is credited to the hotel’s enterprising chef, Fred Schmidt, who conceived of the open-face sandwich back in 1926.