A gift of the Roaring 20s: The Hot Brown

The Hot Brown was born in the Roaring 20s at a time when flappers danced all night and wanted a hearty meal to keep them going. The Hot Brown was just the ticket.

The Hot Brown sandwich is a open-face concoction of bread, meats, and melted cheeses. Chef Fred K. Schmidt of Louisville, Kentucky’s Brown Hotel invented the treat to please the hotel’s 2,500 annual guests.

Bored with routine fare, he drew from staples in his kitchen to create a sandwich that would satisfy hungry dancers taking a midnight break between two sets of the big band music. Often ordering ham and eggs, the dancers soon made the transition to Fred’s melted delight.

Traditional ingredients include turkey, bacon, and pimentos, covered withmornay sauce.

Since that time, several variations, in restaurants and cookbooks, have shifted makings to include ham, bacon, and turkey, covered with melted cheddar cheese sauce and often garnished with slices of tomato.

Hot Brown Crowd Pleaser

To serve four, start by toasting 8 slices of rye bread or Texas toast and set aside. In a 2-quart sauce pan, place 2 cans of condensed cheddar cheese soup, 6 tablespoons of milk, 6 tablespoons of butter, and 4 cups of shredded sharp cheddar cheese. Warm slowly over a medium heat, constantly stirring until the sauce becomes warm and smooth.

Additionally, crispy-fry or micro-wave 16 slices of bacon and set aside. At this point, the sauce may be kept warm for an upcoming meal or the sauce and toast set aside for a later time.

Before serving, place the slices of toast under the broiler and melt 1 slice of Swiss cheese on each.

Place 2 pieces of the cheese-covered toast on each plate and heap with shaved ham, shaved turkey, and 4 pieces of bacon.

Warm the sauce to piping hot and pour lavishly over the sandwich ingredients.

Serve immediately. As desired, tomatoes, pimentos, or sliced hot peppers may be added.