History of Horseshoe Sandwich

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History of Horseshoe Sandwich

The sandwich is considered the signature dish or Springfield, Illinois, the home of Abraham Lincoln. This sandwich will make your arteries cringe and your taste buds rejoice.

The sandwich starts out with two to three slices of thick toasted bread. On top of that you have two traditional choices: a thick fried ham steak or two large hamburger patties. Then a large amount of freshly made French fries are placed onto the top of it. The secret to this sandwich is the sauce that is poured over the top. Every restaurant and chef seems to have his or her own secret cheese sauce recipe. A half sandwich is called a "Pony" or "Ponyshoe."

1928 - The sandwich appears to have been created in 1928 by the chefs, Joe Schweska and Steve Tomko, at the Leland Hotel in Springfield, Illinois. Steve Tomko then took their recipe to Wayne’s Red Coach Inn where it was served until they closed in 2006.

The name of the sandwich comes from the shape of the ham with the fries representing the horseshoe nails, and the heated steak platter as the anvil. If you order a Pony Shoe Sandwich, it is the same thing, but a smaller or half a Horseshoe portion (usually one slice of toast).

Horseshoe Sandwich Recipe

Frozen French fries
Cheese Beer Sauce (recipe below)
8 slices toasted white bread
sliced baked ham 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 either ham 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.

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.