Illinois Horseshoe Sandwich (Open-Faced Burger Feast)

I’m thrilled to share the Illinois Horseshoe Sandwich, that iconic open-faced feast from 1920s Springfield—my favorite Midwestern comfort. I start with thick Texas toast, pile on smoked ham and crispy homemade fries, then drown it in gooey cheddar cheese sauce for pure delight. It’s simple to whip up with basic tools, and I’ll guide you through variations next, so you can make it your own.

History

The Illinois Horseshoe Sandwich originated in the 1920s at the Leland Hotel in Springfield, Illinois, emerging from Midwestern American cuisine as a hearty, comfort-food staple influenced by local diner culture and immigrant traditions.

Regionally, variations include using different meats like hamburger or turkey instead of the traditional horseshoe-shaped ham, with some areas adding unique toppings such as vegetables or spicier sauces, signifying local pride and adaptability in Illinois’s culinary scene.

Traditionally, it’s served in casual settings like diners or pubs, often as a satisfying lunch or dinner option, and occasionally featured at community events or festivals to celebrate regional heritage.

Ingredients

– Thick slices of Texas toast bread – You know, that hearty, golden-brown base that’ll soak up all the saucy goodness without turning into a soggy mess, because who wants a sandwich that falls apart mid-bite?

Grab about 4 slices for two servings, making sure they’re fresh and sturdy enough to handle the load.

– Smoked ham steaks or thick-cut ham slices – The star of the show, right?

Aim for about 8 ounces per person, sliced into those fun, horseshoe shapes if you’re feeling traditional, or just go with whatever’s easy; it’s all about that smoky, salty flavor that makes your mouth water just thinking about it.

– Russet potatoes for homemade French fries – Oh, these are a must, weighing in at around 2 large potatoes per serving, peeled or not depending on your mood.

They’re the crispy crown that adds that perfect crunch, though I suppose store-bought frozen ones could work in a pinch, if you’re not up for the extra effort.

– Shredded sharp cheddar cheese – About 2 cups for the sauce, because let’s face it, what’s a Horseshoe without that gooey, melty cheese pulling everything together?

Go for the good stuff, the kind that stretches just right and brings a sharp tang to balance the richness.

– All-purpose flour – Just a 1/4 cup or so for thickening that cheese sauce, the humble helper that turns a simple mix into something magical.

Without getting too fussy about measurements.

– Butter – A good 4 tablespoons to start the sauce, that creamy base that whispers comfort and warmth.

Making you wonder how something so simple can elevate the whole dish.

– Whole milk – Around 1 cup to make the sauce smooth and velvety, not too thick or thin.

It’s like the unsung hero that keeps everything flowing just right, especially on those cooler evenings.

– Beer – A 1/2 cup of your favorite pale ale or lager for that subtle depth in the sauce.

Because why not add a little fun twist that hints at those old-school diner vibes?

– Prepared mustard – Say, 1 tablespoon of Dijon or yellow, for a zesty kick that perks up the flavors.

Without overwhelming them – it’s that sneaky ingredient you might overlook, but oh, does it make a difference.

– Worcestershire sauce – Just a dash, about 1 teaspoon, to bring in that umami punch and a touch of mystery.

It’s like the secret spice that has you going back for seconds, wondering what that extra something is.

– Paprika or cayenne pepper – A teaspoon for sprinkling on top, adding a hint of color and optional heat.

It’s the playful finisher that says, “Hey, this isn’t just any sandwich,” though go easy if you’re not in the mood for spice.

– Fresh parsley or green onions – A handful for garnish, chopped fine to add a fresh, herby note that brightens the plate.

It’s that little extra that makes the whole thing feel homemade and inviting, even on a busy day.

There you have it, all laid out like a friendly chat over coffee – now, isn’t putting together a Horseshoe just the coziest idea for a meal that warms the soul?

Cooking Steps

Let’s delve into making that classic Illinois Horseshoe Sandwich, where the real magic happens in layering flavors and textures just right.

You’ll start by prepping your ingredients, like those 4 thick slices of Texas toast bread for two servings, to build a sturdy base that holds everything together without a fuss.

Think of it as setting the stage for a cozy meal that feels like a warm hug on a chilly day, with each step building on the last in a simple, satisfying way.

First, tackle the homemade French fries using about 2 large Russet potatoes per serving—peel them if you like, or leave the skin on for extra crunch.

Slice those potatoes into even strips, about 1/4-inch thick, then soak them in cold water for 30 minutes to remove starch and make sure they crisp up nicely.

Heat your oven to 425°F, toss the fries with a bit of oil and salt, and bake them on a lined baking sheet for 20-25 minutes, flipping halfway through, because nobody wants limp fries when you’re aiming for that perfect golden contrast.

Next, whip up the cheese sauce to tie it all together, starting with 4 tablespoons of butter melted in a saucepan over medium heat.

Stir in 1/4 cup of all-purpose flour to make a roux, cooking it for a minute or two until it smells nutty, then gradually whisk in 1 cup of whole milk and 1/2 cup of beer for that subtle, fun depth.

Add 2 cups of shredded sharp cheddar cheese, 1 tablespoon of prepared mustard, and 1 teaspoon of Worcestershire sauce, stirring until smooth and melty—it’s like creating a blanket of gooey goodness that makes you wonder how something so simple can taste this irresistible.

Once the sauce is ready, heat up about 8 ounces of smoked ham steaks per person in a skillet until warmed through and slightly crispy around the edges.

Finally, assemble your sandwich on those Texas toast slices, layering the ham on top, then piling on the hot fries for that satisfying crunch.

Pour the warm cheese sauce generously over everything, and sprinkle with about 1 teaspoon of paprika or cayenne pepper for a little kick that brings the whole dish to life.

It’s all about that balance, where each bite mixes salty, creamy, and crispy elements in a way that might’ve you playfully debating if this is dinner or a masterpiece—either way, it’s worth the effort for a meal that feels just right.

Tips and Variations

You know, when it comes to tweaking that hearty Illinois Horseshoe Sandwich, one smart tip is to swap out the smoked ham for turkey or even grilled portobello mushrooms if you’re aiming for something lighter—think about how that earthy flavor could add a fun, unexpected twist without losing that savory punch.

For variations, try experimenting with the cheese sauce by mixing in smoked gouda instead of sharp cheddar for a deeper, more mysterious taste that might’ve you pondering, is this still the same old favorite or something entirely new?

Oh, and if you’re in a rush, air-frying those fries could give you that extra crispy edge with less oil, because let’s face it, who doesn’t appreciate a little shortcut that still feels like you’ve put in the effort, even if it’s just to avoid a messy kitchen disaster.

Tools

Tool	Description
Knife	For slicing bread, ham, or other ingredients.
Cutting Board	For preparing and chopping ingredients safely.
Frying Pan or Skillet	For cooking ham or other proteins.
Saucepan	For making and heating the cheese sauce.
Oven or Air Fryer	For baking or frying the french fries.
Baking Sheet	For arranging and cooking fries in the oven.
Spatula	For flipping ham and serving components.
Whisk	For stirring and blending the cheese sauce.
Measuring Cups and Spoons	For accurately measuring ingredients.