Prepare frozen French Fries according to package directions.
Place two slices of toasted bread side by side on individual serving platters. Top with either ham slices or cooked beef patties (your choice).
Cover with Cheese Beer Sauce or Chef Joe Schweska's Original Sauce (see recipes below).
Mound a large amount of French fries on top and along the sides.
To garnish, sprinkle with paprika. Serve immediately.
Makes 4 servings.
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.
Tom McGee shared this recipe. Tom says, "This is the original recipe that I have from my bother-in-law, Joseph E. Schweska Jr., (which was his father's recipe).
Over low heat, melt butter, add flour and milk. Add rest of ingredients except beer. Stir constantly, while cooking, to a smooth cream sauce (do not let it boil).
Stir in beer to sauce just before serving.
* The secret to good horseshoe sauce is good cheddar - use at least sharp cheddar. Do NOT use pre-grated cheese.
** When Joe Schweska started the horseshoe at the Leland in 1928 or 1929, he used ‘near beer’ in the cheese sauce or Welsh Rarebit because it was during Prohibition and you could not legally get alcohol.
Horseshoe Sandwich Recipe: https://whatscookingamerica.net/history/sandwiches/horseshoesandwich.htm