> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Broodje Achterham - URL: https://onesandwich.com/broodje-achterham/ - Published: 2026-05-17T15:16:42.000Z - Updated: 2026-05-26T10:56:44.000Z - Description: Back ham sandwich; lean cured pork loin. - Author: Andrew Lekashman - Tags: Netherlands, Split Roll Sandwiches, Broodje Vlees & Vleeswaren, #auto-imported **馃嚦馃嚤 Netherlands** 路 Family: [Broodje Vlees & Vleeswaren](https://onesandwich.com/tag/broodje-vlees/) 路 Bread: broodje 路 Proteins: ham --- Ingredients broodje 路 ham 路 butter 路 mustard *Broodje Achterham* is a ham roll, and the ham is the whole story: *achterham* is lean cured pork from the back leg, hind ham, sliced thin and laid in a split buttered roll, eaten cold. It is one of the standard savory members of the Dutch *broodje* family, an everyday lunch from a bakery counter or a packed box, and the angle is that this is a lean, clean sandwich whose quality lives almost entirely in the ham and how it is sliced. The build is short and every part is decisive. A fresh roll first, soft for easy eating or crusty for a bit more structure, split and buttered fully on both cut faces. The butter matters more than it looks: with a lean, dry-ish ham there is no fat to lubricate the bite, so the butter supplies that and also keeps the crumb from drying out. Then the *achterham*, sliced thin and folded or layered loosely so it has some lift rather than packed into a dense flat slab, laid to reach both ends of the roll. Good execution is a fresh roll, even butter, and ham that is thinly cut, gently piled, and reaches the edges so every bite has meat. Sloppy execution is a stale roll, missing or patchy butter so the lean ham eats dry, a single thick rubbery slice instead of thin folds, or meat bunched in the center leaving the ends bare. Because the ham is lean, mediocre ham has nowhere to hide: it should taste clean and lightly cured, not watery, salty-flat, or slick. Variation comes from the ham, the roll, and small additions. A finer or more traditionally cured *achterham* eats more delicately than a wet commodity ham; a wholemeal roll adds grain against the lean meat while a soft white keeps it mild. Mustard, a slice of cheese, lettuce, or sliced egg are common additions, and each pushes it toward a fuller sandwich without changing the lean-ham core. The broader Dutch meat-roll category, *broodje vlees*, takes in richer and spiced fillings and deserves its own article rather than being folded in here. Judged on its own terms, *Broodje Achterham* is simple: a fresh buttered roll and good lean ham, sliced thin, layered with a little air, reaching every edge. --- ## More from this family Other [Broodje Vlees & Vleeswaren](https://onesandwich.com/tag/broodje-vlees/) sandwiches in Netherlands: - [Broodje Babi Pangang](https://onesandwich.com/broodje-babi-pangang/) - [Broodje Bacon](https://onesandwich.com/broodje-bacon/) - [Broodje Beenham](https://onesandwich.com/broodje-beenham/) - [Broodje Biefstuk](https://onesandwich.com/broodje-biefstuk/) - [Broodje Boterhamworst](https://onesandwich.com/broodje-boterhamworst/) - [Broodje Carpaccio](https://onesandwich.com/broodje-carpaccio/) - [Broodje Cervelaat](https://onesandwich.com/broodje-cervelaat/) - [Broodje Ei met Bacon](https://onesandwich.com/broodje-ei-met-bacon/) [See all Broodje Vlees & Vleeswaren sandwiches 鈫抅(https://onesandwich.com/tag/broodje-vlees/)