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A sandwich turning 100 years old probably shouldn’t feel this relevant. Yet here we are in 2026, living through the great sandwich renaissance, where Londoners queue around the block for deli counters, argue passionately about bread structure and spend alarming amounts of money on things stuffed between two slices of toasted carbohydrate. Which makes this the perfect moment to talk about Louisville’s most iconic culinary creation: the Hot Brown.
Invented in 1926 at The Brown Hotel by Chef Fred K. Schmidt, the Hot Brown wasn’t designed as a stunt, trend or social media bait. It was created for hungry revellers leaving late-night dances during the Prohibition era, when guests wanted something hearty after an evening spent pretending they absolutely weren’t drinking bourbon. What arrived was gloriously over-the-top: thick-cut roast turkey, crispy bacon, rich Mornay sauce, sliced tomatoes, and bubbling cheese, all broiled until golden and molten.
Essentially, Louisville invented the luxury open sandwich before anyone else realised sandwiches could be luxurious. A century later, the city is still proudly obsessed with it. And honestly? Fair enough. The Hot Brown has become more than a dish; it’s an edible entry point into Louisville itself, a city where bourbon, sport, music, Southern hospitality and old-school Americana collide in a surprisingly modern way.
You can still eat the original Hot Brown beneath the chandeliers of The Brown Hotel, where servers carry the dish through wood-panelled and marble-clad dining rooms with the sort of ceremony usually reserved for royal processions. But part of the fun of visiting Louisville in 2026 is discovering how the city has riffed on its signature creation. Across town, chefs reinterpret the Hot Brown with smoked meats, bourbon glazes, local cheeses, and even brunch variations that feel purpose-built to cure the consequences of a long night on the Kentucky Bourbon Trail.
And yes, you should absolutely be drinking bourbon while you’re there. Louisville sits at the heart of America’s bourbon culture, with distilleries, cocktail bars and tasting rooms woven into the fabric of the city. One minute you’re eating a century-old sandwich recipe; the next you’re sipping small-batch whiskey in a speakeasy-style bar, wondering why the UK hasn’t fully embraced bourbon-and-sandwich pairings yet.
Beyond the food, Louisville has the kind of cultural depth that rewards staying longer than planned. This is the home of Muhammad Ali, whose legacy runs through the city, from museums to murals. It’s also where the iconic Louisville Slugger baseball bat was born, because apparently, Louisville looked at sport and decided ordinary equipment simply wasn’t dramatic enough. Then there’s the Kentucky Derby, held every May, where mint juleps flow freely and enormous hats become socially acceptable for one glorious weekend.
The arts scene is thriving too, with independent galleries, live music venues and a creative energy that gives the city far more edge than many first-time visitors expect. Louisville feels proudly Southern without becoming a caricature of itself. There’s history here, but also momentum.
And while the Hot Brown might be the headline act this year, it also works as a pretty good metaphor for the city itself: comforting but excessive, historic but playful, and somehow much cooler than it has any right to be.
For those tempted to recreate the dish at home before booking a flight, the classic version remains beautifully straightforward: roast turkey piled onto thick toast, covered in Mornay sauce, topped with bacon and tomato, then grilled until bronzed and bubbling. It’s unapologetically indulgent, which perhaps explains why it has survived for 100 years. Some dishes fade into obscurity. Others become destinations. The Hot Brown became both. Fancy cooking your own? Read on for a recipe of this iconic dish, as well as three Kentucky-inspired bourbon cocktails to boot.
Plan your Louisville adventure at bourboncity.co.uk
