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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Popular item in Springfield, Illinois
Sauce:
1/2 cup unsalted butter
1/2 cup flour
2 cups whole milk, at room temperature
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
8 ounces sharp cheese, grated
3/4 cup Bass Ale or beer
Shoe:
8 strips of bacon
8 tablespoons crispy hash brown potatoes
16 slices prosciutto
8 slices French baguette, thinly sliced and toasted
Prepare cheese sauce: Melt butter in large heavy saucepan over medium heat. Add flour and stir with whisk to combine. Cook for a couple minutes so flour can cook out raw taste.
Whisk in milk, salt, mustard and cayenne. Bring to a simmer and cook, stirring constantly, until mixture is quite thick. Remove saucepan from stove.
Add Worcestershire sauce and the cheese and stir until cheese is melted. Whisk in beer and return saucepan to stove; cook until sauce comes just to a bare simmer, stirring constantly. Do not let it boil. Remove from stove and set aside until ready to build the sliders.
Cook bacon until crispy, not burnt; set aside to cool. Cook hash browns until browned and crispy, but not burnt; set aside. Reheat cheese if too cool.
Build the slider: On a baguette slice, layer 1 teaspoon cheese sauce, then hash browns, more cheese, then prosciutto, more cheese, then 1 slice of bacon (break into pieces to fit the bread), then a drizzle of a bit more cheese.
Makes 8.
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Horseshoe - Shetland Sliders
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Popular item in Springfield, Illinois
Sauce:
1/2 cup unsalted butter
1/2 cup flour
2 cups whole milk, at room temperature
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
8 ounces sharp cheese, grated
3/4 cup Bass Ale or beer
Shoe:
8 strips of bacon
8 tablespoons crispy hash brown potatoes
16 slices prosciutto
8 slices French baguette, thinly sliced and toasted
Prepare cheese sauce: Melt butter in large heavy saucepan over medium heat. Add flour and stir with whisk to combine. Cook for a couple minutes so flour can cook out raw taste.
Whisk in milk, salt, mustard and cayenne. Bring to a simmer and cook, stirring constantly, until mixture is quite thick. Remove saucepan from stove.
Add Worcestershire sauce and the cheese and stir until cheese is melted. Whisk in beer and return saucepan to stove; cook until sauce comes just to a bare simmer, stirring constantly. Do not let it boil. Remove from stove and set aside until ready to build the sliders.
Cook bacon until crispy, not burnt; set aside to cool. Cook hash browns until browned and crispy, but not burnt; set aside. Reheat cheese if too cool.
Build the slider: On a baguette slice, layer 1 teaspoon cheese sauce, then hash browns, more cheese, then prosciutto, more cheese, then 1 slice of bacon (break into pieces to fit the bread), then a drizzle of a bit more cheese.
Makes 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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