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Horseshoe Sandwich

Source: Burt Wolf's Local Flavors, Springfield
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 4
The signature food of Springfield, Illinois is a sandwich known as a horseshoe. It has been credited to a chef that worked at the Leland Hotel in 1928 and has become Springfield's most famous contribution to the world of food. It consists of two hamburgers on two slices of toast, covered with cheddar cheese sauce and buried beneath a mound of French fries.
RECIPE INGREDIENTS
For the Welsh Rarebit Sauce:
2 tablespoons salted butter
1/2 cup beer
2 egg yolks
3 cups grated Old English or other sharp white cheddar
1 teaspoon worcestershire sauce
1/4 teaspoon dry mustard
salt
For the Sandwich:
1 1/2 pounds ground beef
salt and freshly ground pepper
8 slices toasted thick white bread
2 pounds cooked French fries
Horseshoe Sandwich Recipe at Cooking.com
DIRECTIONS
TO MAKE THE SAUCE:
Set up a double boiler or set a medium-sized stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water. Melt the butter in the double boiler and then add the beer. While constantly whisking, slowly incorporate the egg yolks. Add the cheese and stir constantly until melted and the sauce is thick enough to coat the back of a spoon: this should take 5 to 8 minutes. Add the Worcestershire and mustard. Season the sauce with salt to taste. To avoid a stringy sauce, it is important to constantly stir the cheese and be sure that the water is not boiling, but rather simmering.


TO COOK THE BEEF:
Season the beef with the salt and pepper and form it into eight 3-ounce patties. Heat a large non-stick skillet over medium-high heat or set up an electric grill, and cook the patties, a few at a time, until desired doneness.


TO ASSEMBLE THE DISH:
For each serving, place two slices of the toast on a large plate and top each with a patty. Pour the rarebit sauce over the beef and top the sauce with French fries. Serve immediately.


Recipe courtesy the Leland Hotel, Springfield, Illinois


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1295
Fat. Total: 73g
Fiber: 7g
Carbohydrates, Total: 84g
Sodium: 1137mg
% Cal. from Fat: 51%
Cholesterol: 288mg
Protein: 71g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mandi Reviewed: 05/01/2010
I MISS THESE! SO GOOD!!!
I grew up in the Springfield area and still look forward to a good horseshoe when I can make it back to the area. This recipe wasn't quiet the same as back hone- but then again, I was the one who had to cook it this time!
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