The Hot Brown Ranks Among the Mightiest American Sandwiches
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Clay Cook
At the height of the Roaring ’20s, hundreds of guests would assemble each weekend at The Brown Hotel in Louisville, Kentucky, to dance into the wee hours. Whenever the band took a break, patrons would head to the hotel’s restaurant, J. Graham’s Cafe, for a bite. In 1926, chef Fred Schmidt, tired of serving the same old ham and eggs, threw together a brand-new concoction: an open-faced sandwich of turkey, bacon, tomatoes, and a cheesy mornay sauce atop Texas toast, baked until golden an
At the height of the Roaring ’20s, hundreds of guests would assemble each weekend at The Brown Hotel in Louisville, Kentucky, to dance into the wee hours. Whenever the band took a break, patrons would head to the hotel’s restaurant, J. Graham’s Cafe, for a bite. In 1926, chef Fred Schmidt, tired of serving the same old ham and eggs, threw together a brand-new concoction: an open-faced sandwich of turkey, bacon, tomatoes, and a cheesy mornay sauce atop Texas toast, baked until golden an
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