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Horseshoe Sandwich

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:

Directions

    For Fried Potatoes:
  1. In a large frying pan or deep fryer, heat oil to 320°F.
  2. Place the cut potato wedges in cold water until ready to fry. Drain and dry thoroughly before frying.
  3. Fry, in batches if needed, for 10 minutes, then drain.
  4. 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.
  5. For Cheese Beer Sauce:
  6. In a small bowl, combine the egg yolks and beer and set aside.
  7. In a double boiler over hot water, melt together the butter and the Cheddar cheese.
  8. Add the Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper, mixing until combined. Stirring constantly, slowly add the egg mixture.
  9. Continue to cook, stirring, until the mixture thickens and begins to bubble around the edges.
  10. Remove from heat and keep warm.
  11. On individual serving platters, place two slices of toasted bread side by side.
  12. 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.
  13. Garnish with paprika and serve hot.

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