A sandwich that makes it to 100 deserves a party. Preferably one with extra bacon.
Hot Brown Week returns for its fifth year from Monday, Oct. 26, through Sunday, Nov. 1, with $10 to $12 specials at participating restaurants. Presented by LEO Weekly, the event comes as Louisville’s signature sandwich celebrates its centennial.
The lineup so far includes Hop Atomica, The Goose Eatery & Hangout, Gander, Biscuit Belly, Brasserie Provence, Kayrouz Delicatessen, and Rubbies Southside Grill & Bar, with more to come.
The week gives diners a chance to see how different kitchens handle a hometown staple, revisit an old favorite, or finally try that restaurant they keep meaning to visit. If you already have strong opinions about who makes the best Hot Brown, consider this an opportunity to gather more evidence.
The dish’s story begins in 1926, when Brown Hotel chef Fred Schmidt came up with something new for the hungry crowd that lingered after a night of dancing. According to the hotel’s history, guests wanted a change from the usual late-night ham and eggs. Schmidt answered with an open-faced turkey sandwich topped with bacon and Mornay sauce.
A century later, the hotel’s recipe still makes a persuasive argument for eating a sandwich with a knife and fork. Thick slices of roasted turkey sit on Texas toast alongside tomatoes, covered in a rich cheese sauce. The dish goes under the broiler until the cheese browns and bubbles, then gets a finishing touch of crispy bacon.
That’s quite a legacy for a meal dreamed up to satisfy people who weren’t ready to call it a night.
Hot Brown Week debuted in 2022. This year’s anniversary makes it a special time to bring a friend and celebrate something Louisville has enjoyed for 100 years.
Just pace yourself. It’s a birthday week, and there’s plenty of celebrating to do.
Hot Brown Week runs Monday, Oct. 26, through Sunday, Nov. 1, at participating restaurants. Specials are $10 to $12. Visit hotbrownweek.com for event updates.