Few sandwiches boast such an alluring history as the Hot Brown. This culinary creation tumbled out of a prestigious hotel kitchen in the midst of the Roaring '20s as a way to satiate the appetites of the party set. Chef Fred Schmidt of the Brown Hotel in Louisville, Kentucky, created the indulgent dish as a practical solution for feeding the hundreds of attendees who flocked to the legendary dance parties held there. He concocted the hot, open-faced sandwich with just a handful of ingredients (brioche bread, turkey, bacon and tomatoes), then cloaked the creation in a silky Mornay sauce made from Pecorino Romano, butter, cream and nutmeg. Ninety years later, the Brown Hotel is still turning out the sandwich, which is now a menu mainstay at restaurants across the country. Read on to find out where to score the most-coveted spins on Kentucky’s signature sandwich. Photography courtesy of Noble Crust