How To Make A Kentucky Hot Brown, The Ideal Derby Day Dish Turning 100

The Kentucky Derby may be the fastest two minutes in sports, but Derby Day eating and drinking is an all‑day commitment. And nothing soaks up a mint julep quite like the Hot Brown, Louisville’s iconic open‑faced sandwich, which turns 100 this year. Created in 1926 at the Brown Hotel , the dish was born when the hotel’s chef, Fred Schmidt, needed something more exciting than the late‑night ham‑and‑egg suppers served to the 1,200 guests who danced there nightly. His solution—thick toast, roasted turkey, tomatoes, bacon, and a bubbling Mornay sauce—became a Louisville legend and a Derby‑week staple.

If you’re hosting at home, the Hot Brown is both decadent and surprisingly doable. To make it even more festive, you can make it in the new 10.25‑inch Lodge Kentucky Derby cast‑iron skillet , a limited‑edition pan released for the 152nd running of the race. It’s perfectly sized for the dish, and designed to go from stovetop to broiler—ideal for getting that browned, blistered finish on the Mornay.

The Kentucky Hot Brown

Recipe Courtesy Louisville Tourism and the Brown Hotel
Yields 2

Ingredients

1 ½ tbs. butter
1 ½ tbs. flour
1 ½ cups heavy whipping cream
¼ cup Pecorino Romano Cheese plus additional for topping
Pinch of nutmeg
14 oz. roasted turkey
4 slices of Texas Toast
1 tomato, sliced
4 slices of cooked bacon
Paprika and fresh parsley for garnish

Method

First, make the Mornay sauce. In a heavy sauce pan add butter and simmer over medium heat. Once melted add the flour and whisk until well combined but don’t let it brown. Add the cream and bring back to a simmer until thickened (about three minutes) stirring constantly. Once thickened remove the sauce from the heat and add ¼ cup of the cheese. Stir until melted and then add a pinch of nutmeg and salt and pepper to taste.

For each hot brown you will layer the ingredients in an au gratin dish. First, two pieces of toast, then two or three slices of tomato, turkey and cover in Mornay sauce. Top with some more cheese and put the dish under the broiler until lightly browned and bubbly (about 5 minutes). Finish the dish with a pinch of paprika, two bacon slices and fresh parsley.

The Julep Still Reigns

Of course, Derby Day isn’t Derby Day without a mint julep. The Mint Julep has been served during the Kentucky Derby since 1875 and became the official drink of the race in 1939. Woodford Reserve is the race’s official bourbon, and each year the brand releases an artist‑designed bottle; this year’s edition features Chicago artist Anna Murphy ’s blue‑and‑white porcelain‑inspired work. Woodford also produces the coveted charity julep cups—76 pewter and 76 gold‑plated sterling silver—each adorned with a sculpted thoroughbred and 13 white sapphire stars. They’re priced at $2,000 and $5,000 respectively, and only available at Churchill Downs.

For those who have never made a mint julep, it’s easier than you think, and getting a lewis bag, like this one from Cocktail Kingdom, to crush ice can be a fun party activity. The canvas will also wick away excess water so your cup will get nice and icy without over-diluting the drink.

Mint Julep

Ingredients

2 oz Woodford Reserve Bourbon
1 spoonful simple syrup (one part sugar, one part water)
5-7 fresh mint leaves, plus more for garnish

Directions

Muddle mint and syrup in a julep cup. Add the bourbon and crushed ice. Stir until the cup frosts. Add some more crushed ice and garnish with several mint sprigs.

A Sweet Finish: Derby Pie

If you want to round out the menu with a dessert that plays well with bourbon, a Derby‑style pie is the move. Lodge’s Bourbon Chocolate Pecan Pie (aka Derby Pie) recipe layers toasted pecans, chocolate chips, brown butter, and a splash of Kentucky bourbon into a skillet‑baked filling. The result is rich, gooey, and structurally sound enough to slice cleanly—important when guests are balancing plates and betting slips.

This article was originally published on Forbes.com