This open-face sandwich was invented in Springfield, Illinois in the 1920s. Developed by chef Joe Schweska at the Leland Hotel, the Horseshoe uses thick-sliced bread or Texas toast to sandwich a ham steak or hamburger patty, french fries, and cheese sauce. The original Horseshoe used ham cut from the bone in the shape of a horseshoe—hence the sandwich's name—and used potato wedges, rather than french fries, to represent the topping of “nails.” The sandwich was served on a sizzling metal plate, known jokingly as “the Anvil.”
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Fried Potatoes:
- 4 lbs medium to large size red potatoes, cut into wedges
- Seasoned salt, to taste
- Kosher salt, to taste
- Peanut oil for frying, or preferred frying oil
Cheese Beer Sauce:
- 2 egg yolks
- ½ cup beer
- 2 Tbsp butter
- 3 cups shredded sharp Cheddar cheese
- 1 tsp Worcestershire sauce
- ¼ tsp dry mustard
- ½ tsp salt
- ½ tsp freshly-ground black pepper
- ½ tsp cayenne pepper
- 8 slices white bread, toasted
- Sliced baked ham, or 8 cooked hamburger patties
- Dash of ground paprika
Directions
- In a large frying pan or deep fryer, heat oil to 320°F.
- Place the cut potato wedges in cold water until ready to fry. Drain and dry thoroughly before frying.
- Fry, in batches if needed, for 10 minutes, then drain.
- Heat the frying oil to 375°F and fry the potatoes a second time for 2–3 minutes, until crispy. Drain and season to taste.
- In a small bowl, combine the egg yolks and beer and set aside.
- In a double boiler over hot water, melt together the butter and the Cheddar cheese.
- Add the Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper, mixing until combined. Stirring constantly, slowly add the egg mixture.
- Continue to cook, stirring, until the mixture thickens and begins to bubble around the edges.
- Remove from heat and keep warm.
- On individual serving platters, place two slices of toasted bread side by side.
- Top with ham slices or a beef patty, then cover with the cheese sauce and top with fried potato wedges over the top and along the side.
- Garnish with paprika and serve hot.
For Fried Potatoes:
For Cheese Beer Sauce:
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