Springfield Horseshoe Sandwich

Ingredients

Equipment Needed

• •Heavy-bottomed saucepan for cheese sauce
• •12-inch cast iron skillet
• •Dutch oven or heavy pot for frying
• •Deep-fry thermometer
• •Wire rack set over sheet pan

Instructions

1. 1

   Prepare the fries

   Slice your potatoes into quarter-inch sticks and submerge them in cold water for at least thirty minutes. This draws out excess starch, which is essential for achieving crispness. Drain thoroughly and spread on clean kitchen towels, patting until bone dry. Wet potatoes spatter dangerously and steam instead of fry.

   Cut your fries the morning you plan to cook and keep them submerged in cold water in the refrigerator. The longer soak produces even crispier results.
2. 2

   First fry the potatoes

   Heat three inches of vegetable oil in a heavy pot or Dutch oven to 325°F. Working in batches to avoid crowding, fry the potatoes for four to five minutes until cooked through but pale, with no color to speak of. Transfer to a wire rack set over a sheet pan. This first fry cooks the interior. Let the fries rest at least fifteen minutes while you prepare other components.

3. 3

   Build the cheese sauce base

   Melt four tablespoons butter in a heavy-bottomed saucepan over medium heat. When the foam subsides, whisk in the flour and cook, stirring constantly, for two minutes. The raw flour smell should disappear, replaced by something faintly nutty. Do not let it brown.

4. 4

   Add liquids gradually

   Pour in the warm milk in a slow stream, whisking constantly to prevent lumps. Once smooth, add the beer gradually, continuing to whisk. The sauce will bubble and protest. Keep whisking. Bring to a gentle simmer and cook for three minutes until thickened enough to coat the back of a spoon.

5. 5

   Finish the cheese sauce

   Remove from heat. Stir in the Worcestershire, mustard powder, and cayenne. Add the cheddar and American cheese a handful at a time, stirring until each addition melts completely before adding more. The American cheese contributes emulsifying salts that keep the sauce smooth and pourable. Season with salt. Cover and set aside.

   Never add cheese to a boiling sauce. The proteins seize and turn grainy. Off the heat is the only way.
6. 6

   Cook the patties

   Season your beef patties generously with salt and pepper on both sides. Heat a cast iron skillet over high heat until it just begins to smoke. Add the patties and press down firmly once to ensure full contact with the pan. Cook four minutes without moving, then flip and cook another three to four minutes for medium. The crust should be deeply browned, almost charred in spots. Rest on a cutting board.

7. 7

   Toast the bread

   Butter both sides of each bread slice. In the same skillet used for the patties (wipe out excess grease but leave the fond), toast the bread over medium heat until golden on both sides, about two minutes per side. The bread absorbs some of the beef flavor left in the pan. This is not an accident.

8. 8

   Crisp the fries

   Raise your oil temperature to 375°F. Fry the blanched potatoes in batches for two to three minutes until deeply golden and crisp. They should shatter slightly when you bite through. Season immediately with salt while the oil is still clinging to them. Keep warm in a low oven.

9. 9

   Assemble the horseshoe

   Place one slice of toasted bread on each plate. Top with a beef patty. Pile a generous mound of hot fries over and around the meat, building height. Reheat your cheese sauce gently if needed, thinning with a splash of warm milk if it has thickened. Ladle the sauce generously over everything, letting it cascade down the sides and pool on the plate. Serve immediately with knife and fork.

Chef Tips

• •The traditional protein is ham steak cut into a horseshoe shape, but hamburger patties became the default decades ago. Grilled chicken breast, fried pork tenderloin, and even breakfast versions with bacon and eggs are all legitimate variations in Springfield.
• •Grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent proper melting. You'll taste the difference in every bite.
• •A Pony Shoe is the half-portion, served on a single slice of bread. Order this if you want to eat again that day.
• •For transporting to a tailgate, keep the cheese sauce in a thermos, fries in an insulated bag, and assemble on-site. The components travel well separately but collapse into sadness if combined too early.
• •Some Springfield establishments use a blend of Welsh rarebit and nacho cheese sauce. I mention this only so you understand the range of acceptable interpretations. Homemade remains superior.

Advance Preparation

• •The cheese sauce can be made up to two days ahead and refrigerated. Reheat gently over low heat, whisking in warm milk to restore pourable consistency.
• •Potatoes can be cut and held in cold water in the refrigerator for up to eight hours before frying.
• •The first fry of potatoes can be done up to four hours ahead. Leave them at room temperature on the wire rack until ready for the final crisp.
• •For game day prep, cook patties and toast bread up to thirty minutes ahead and hold in a 200°F oven. Fry potatoes and assemble just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)