A State-by-State Guide to the Most Iconic Foods in America

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Kentucky: Hot Browns

Kentucky’s most iconic dish is the Hot Brown, an open-faced sandwich that originates from the historic Brown Hotel in Louisville. Created in 1926 as a late-night supper for hotel guests, the Hot Brown is a decadent, knife-and-fork sandwich that has since become a Bluegrass State classic. It starts with thick slices of toasted bread (often Texas toast) layered with roasted turkey slices. On top of that goes a generous pour of creamy Mornay sauce – a cheesy béchamel – and slices of tomatoes. The whole thing is broiled until bubbly, then crowned with crispy strips of bacon and a sprinkle of Parmesan or paprika. The result is a rich, comforting dish, sort of like a Southern twist on Welsh rarebit or an upscale twist on a Thanksgiving sandwich. Served hot (hence the name), the Hot Brown captures Kentucky’s penchant for hearty, hospitality-driven cuisine. It’s often enjoyed at Louisville restaurants, especially during Derby time, and has inspired countless variations. But true purists know that the original Brown Hotel recipe, nearly a century old, still defines this iconic Kentucky indulgence.