Everyone’s looking for a Derby dish that’ll really wow their guests, and you might be in luck! Are you a fan of bacon, Texas toast, and turkey? Then I’m sure you’ll fall in love after you indulge in Louisville’s very own original Hot Brown sandwich! Originating from the Brown Hotel in Louisville, Kentucky, Chef Fred Schmidt crafted this savory, elaborate meat lover’s concoction to satisfy the palette of sandwich fans alike. Not only has this dish became a well-renowned course option at many restaurants, but you can master the art of the Hot Brown in the comfort of your own home. Here are the ingredients needed:


  • 1 ½ tablespoons salted butter
  • 1 ½ tablespoons all-purpose four
  • 1 ½ cups heavy cream
  • ¼ cup Pecorino Romano cheese, plus extra for garnish
  • Pinch of ground nutmeg
  • Salt and pepper
  • 14 oz. sliced roasted turkey breast, thick sliced
  • 4 slices of Texas toast (crusts trimmed)
  • 4 slices of bacon
  • 2 Roma tomatoes, sliced in half
  • Paprika
  • Parsley


In a two-quart saucepan, melt butter and whisk in flour slowly until it forms into a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream starts to simmer, which should take anywhere between 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley then serve immediately.

This is just a glimpse of what Kentucky has to offer for delectable meals and treats. We’ll introduce you to so many recipes it’ll start bacon you crazy! Yes, I just made a bacon pun.

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.