Springfield Horseshoe Sandwich
An open-faced sandwich of toasted bread, meat, a pile of french fries, and a rich cheese sauce, invented in Springfield, Illinois.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Deep fryer or skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 44
- carbs
- 60
- protein
- 32
- calories
- 780
Instructions
- 1
Cut the potatoes into fries and fry them in hot oil until golden and crisp. Drain them and add salt.
- 2
Melt the butter in a saucepan. Whisk in the flour to make a roux (cook flour and butter together into a paste).
- 3
Slowly whisk in the milk. Cook until the sauce gets thick.
- 4
Stir in the shredded cheddar. Stir until the sauce is smooth and pourable.
- 5
Toast the bread slices until they turn golden.
- 6
Cook the ham steaks in a hot skillet until browned on both sides.
- 7
Set a slice of toast on each plate. Put a ham steak on top of each slice.
- 8
Pile plenty of fries on top of the ham.
- 9
Pour the hot cheese sauce over the whole stack. Serve right away.
Chef's tips
Keep the cheese sauce warm so it pours easily and coats the fries in a thick layer. Use sharp cheddar for the best flavor.
Storage
Best eaten fresh; components can be refrigerated separately for a day.
Reheating
Reheat the cheese sauce gently on the stovetop and crisp fries in the oven before reassembling.
Common mistakes to avoid
- •Making the cheese sauce too thin and watery
- •Undercooking the fries so they become soggy under the warm sauce
Serving suggestions
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