Broodje Gehaktbal
Woensdag gehaktdag: Wednesday is mince day, and the broodje gehaktbal is its morning after. The leftover pan meatball, halved into a soft roll, soaked in its own jus, finished with coarse mustard.
Woensdag gehaktdag: Wednesday is mince day, and the broodje gehaktbal is its morning after. The leftover pan meatball, halved into a soft roll, soaked in its own jus, finished with coarse mustard.
Grilled vegetables sandwich.
A hot fried white fillet from the Dutch fish stall, the cooked counterpart to the cold raw-herring roll: whiting or cod fried crisp, a soft broodje, cold caper sauce, a wedge of lemon, eaten standing.
Shrimp croquette sandwich; with North Sea shrimp filling.
Shrimp sandwich; North Sea shrimp (Hollandse garnalen), small and sweet, often in cocktail sauce or with egg.
A skinless sausage fried to its own crackling sheath, slit and flooded with curry ketchup, mayonnaise, and raw onion in a soft white roll: the broodje frikandel is the Dutch snackbar at full volume.
Special frikandel sandwich; with curry ketchup, mayonnaise, and raw chopped onion.
American filet sandwich; raw beef tartare (filet americain) spread on bread. Despite name, a Belgian/Dutch invention. Seasoned raw ground...
Falafel sandwich; Middle Eastern chickpea fritters.
Egg salad sandwich; mashed egg with mayonnaise.
The broodje ei is the Dutch lunchroom's meatless default: sliced hard-boiled egg or mayonnaise-bound eiersalade on a buttered roll, a near-empty sandwich whose quality rests on one nine-minute boil.
Egg with pork belly sandwich.
Egg with bacon sandwich.
Döner kebab sandwich; Turkish style.
Cervelat sausage sandwich; smoked pork sausage.
Wafer-thin raw beef, truffle mayonnaise, rocket, Parmesan, and pine nuts on a ciabatta: the broodje carpaccio is the Dutch lunchroom's standing luxe order, a 1950 Venetian invention gone ordinary.
Caprese sandwich; mozzarella, tomato, basil.
Brie sandwich; often with walnuts or honey.
Boterhamworst is the Dutch bologna: a pale, finely ground sausage shaved paper-thin and folded into a soft bolletje, a lunchbox roll whose whole brief is to taste of almost nothing.
Farmhouse cheese sandwich; artisanal raw-milk cheese.
Bitterbal sandwich; smaller round croquettes in a roll.