Horseshoe Sandwich Recipe
This Horseshoe sandwich recipe is a Midwest classic that’s all about big portions and rich, comforting layers.
It starts with toasted bread, gets topped with meat, then is piled high with crispy fries and covered in cheese sauce. Originally from Illinois, it’s the kind of dish that’s messy in the best way and always worth making at home.
Why Is It Called A Horseshoe Sandwich?
The name comes from the original shape of the meat used in early versions of the dish. Back when the sandwich was first served, it featured a thick cut of ham shaped like a horseshoe. The toast served as the base, the ham sat on top, and the fries were arranged around it to look like horseshoe nails. While the toppings have changed over time, the name has remained the same.
What Is A Horse Sandwich?
A horse sandwich is just a casual nickname for the horseshoe sandwich. Despite the name, there’s no horse meat involved. It’s often used in diners or local conversations, especially in Central Illinois where the dish is most popular. A smaller version called the “pony shoe” is also common and uses fewer ingredients on a single slice of toast.
Where Can I Get A Horseshoe Sandwich In Chicago?
While the horseshoe sandwich is more of a Springfield, Illinois specialty, you can find a few spots in Chicago that serve their own take on it. Some diners and pubs offer it as a weekend special or add it to their menu as a nod to downstate roots. It’s not as widespread in the city, so your best bet is to check neighborhood diners or bars that serve Midwest comfort food.
Storage Instructions
If you have leftovers, store the parts separately for the best results.
- Meat and cheese sauce: Store in airtight containers in the fridge for up to 3 days. Reheat the cheese sauce slowly on the stove or in the microwave, stirring often to keep it smooth.
- Fries: They’re best fresh, but you can reheat them in the oven or air fryer to bring back some crispness.
- Bread: Toast fresh when you’re ready to reassemble.
Keeping each part separate means you can rebuild the sandwich later without ending up with soggy bread or limp fries. It’s worth the extra step to keep that satisfying texture intact.
- 2 egg yolks
- ½ cup beer
- 2 tablespoons butter
- 3 cups grated sharp cheddar or Colby Longhorn cheese
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- A dash of cayenne pepper
- Start by whisking the egg yolks and beer together in a bowl.
- In a double boiler or a heatproof bowl set over simmering water, melt the butter and cheese. Use a wooden spoon and stick to stirring in just one direction (it helps keep things smooth). Add the Worcestershire, dry mustard, salt, and cayenne.
- Now, slowly pour in the beer and egg mix, a little at a time, stirring constantly. Keep the sauce hot, but don’t let it reach a boil. If you keep it moving and use quality cheese, you’ll get a silky, lump-free sauce.
- To assemble, place two slices of toast on a preheated platter. Top each with your choice of meat. Pour that cheese sauce all over, making sure nothing escapes. Circle the whole thing with hot french fries. For a final touch, hit it with a pinch of paprika.
- You just made a classic horseshoe sandwich that feeds four.
