Horseshoe Sandwich Recipes and History
The Horseshoe Sandwich
Growing up in the Midwest, I have always been a big fan of the horseshoe sandwich. The horseshoe was invented in Springfield, Illinois, in the late 1920s, and has been a local favorite ever since. There are many different variations of the horseshoe, and while almost all are quite delicious, none can be considered "light" or "heart healthy". That being said, bring on the grub!
Creative Commons photo courtesy Wikimedia/Miss O'Crazy
The original Horseshoe Sandwich was created in the late 1920s by chef Joe Schweska at the Leland Hotel in Springfield. Built in 1867, the historic Leland was the leading hotel in Springfield, and housed hundreds of prominent Americans.
The first horseshoe was made from ham cut from the bone in the shape of a horseshoe, and placed on top of two thick slices of toast. The potato (the nails) were cut into eight wedges. A Welsh rarebit cheese sauce made of white sharp cheddar was poured over the meat and bread, and the potato wedges were placed on top instead of sauce being poured over the entire platter.
The "modern" horseshoe comes in a wide variety of variations. They all begin with the toast on the bottom. Then, most commonly, the meat used is either is two hamburger patties or fried ham steak. Other meats often utilized are; sliced turkey, and/or roast beef, grilled or fried chicken breast, and fried fish filets. The meat is then covered in french fries and cheese sauce covers the entire dish. Today, every restaurant and chef serving this sandwich, seems to have his or her own "secret" cheese sauce recipe.
Clip Art courtesy Openclipart/johnny_automatic
The actual idea for the Horseshoe Sandwich came from Elizabeth Schweska, Chef Joe Schweska's wife.
Public domain photo courtesy Wikimedia Commons
Easy Horseshoe Sandwich Recipe
How to construct a Horseshoe Sandwich.
1-2 lbs. Frozen French fries
Cheese Beer Sauce (see recipe right)
8 slices toasted white bread
2 lbs. sliced baked ham or other deli meat or 8 cooked hamburger patties
Dash of ground paprika
Prepare frozen French fries according to package directions.
Prepare Cheese Beer Sauce.
To Assemble Sandwich:
Place 2 slices of toasted bread side by side on individual serving platters.
Top with deli meat slices or cooked beef patties.
Cover with Cheese Beer Sauce and mound a large amount of French fries on top and along the sides.
To garnish, sprinkle with paprika. Serve immediately.
Makes 4 servings, each serving contains approx. 1300 calories and 72 grams of fat.
Cheese Beer Sauce:
2 egg yolks
1/2 cup beer
2 tablespoon butter
3 cups shredded sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red (cayenne) pepper
In a small bowl, combine egg yolks and beer until mixed; set aside.
In the top of a double boiler over hot water, melt butter and Cheddar cheese. Add Worcestershire sauce, dry mustard, salt, pepper, and cayenne pepper; stir until well mixed.
Add egg mixture, a little at a time, stirring constantly. Cook and stir until mixture thickens and begins to bubble around the edges.
Remove from heat and keep warm until sandwiches are assembled.
Recipe adapted from allrecipes.com
What type of meat do you want on your horseshoe?
Sandwich Recipe Books
Chef Joe Schweska's Original Sauce Recipe
Ingredients and Instructions
1/2 pound butter
1 tablespoon salt
1/4 to 1/2 pound all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 quart plus 1 cup milk
3 tablespoons Worchestershire sauce
2 1/2 to 3 pounds chopped Old English Cheddar cheese
1 pint beer
Melt butter, add flour and milk. Add rest of ingredients except beer. Stir constantly, while cooking, to a smooth cream sauce. Stir in beer to sauce just before serving.
Makes 2 1/2 to 3 quarts.
Creative Commons photo courtesy Flickr/thepinkpeppercorn
Recipe adapted from Whatscookingamerica
Man vs. Food Visits Springfield, IL - Season #2; Episode #10
Photo courtesy byways.org
Adam Richman traveled to Springfield, Illinois, the state capital, to try the horseshoe sandwich at D'Arcy's Pint, a deep-fried battered hot dog on a stick at the Cozy Dog Drive In, and the Firebrand Chili Challenge at Joe Rogers' Original Recipe Chili Parlor. The Cozy Dog Drive In claims to be the first place to serve the corn dog, which there they call the "Cozy Dog". Adam also went to D'Arcy's Pint to experience the classic "Horseshoe" sandwich, which is meat (any kind may be used), cheese sauce, and crinkle-cut fries served open-faced on Texas toast. The Spicy Supreme horseshoe sandwich Richman ate contains two pounds of "ground beef, bacon bits, tomatoes, scallions and a spicy cheese sauce." In this week's challenge, Richman attempted to eat six bowls of extra-spicy Firebrand chili at Joe Rogers' Chili Parlor, a new record for that restaurant and one more than the current record. Each serving of the chili weighs 12 to 16 ounces. Anybody able to finish even one bowl of the extra-spicy Firebrand variety has their names posted on the restaurant's wall. Richman fought through the pain and ate five bowls of the chili, tying the record. The show taped at D'Arcy's Pint on Friday, July 17, 2009 at the Cozy Dog Drive-In on Saturday, July 18, and Joe Rogers' two days later.