It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923.

[3] Alternatives for garnishes include tomatoes, mushroom slices, and, very rarely, canned peaches.

The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly.

[1] The "cold brown" is baked poultry (chicken or turkey), hard-boiled egg, lettuce, and tomato open-faced on rye bread, and covered with Thousand Island dressing.

Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed and won against Flay in a cook-off.