The Dutch sandwich is the broodje: a soft or crusty roll split and given one clear thing. That thing ranges wide, a slice of Gouda, raw herring with onion, a hot kroket pressed straight from the snack-bar wall, peanut butter under chocolate sprinkles, but the logic is constant, good bread and a single decisive filling eaten without ceremony.
The catalog of 229 sorts by that filling. The largest force is the broodje itself in its dozens of versions: the cheese counter from young to aged, the cured and roast meats, the North Sea fish, the egg rolls, the deep-fried frikandel and kroket from the automatiek, the Indonesian and Surinamese sandwiches that are as Dutch as anything, the sweet breakfast roll. Around it stand the named forms that are not just a broodje, the pressed tosti, the open-faced uitsmijter and boterham, the salad-piled gezond, the shoarma and kapsalon, the puff-pastry worstenbroodje and saucijzenbroodje.
The categories below capture how the catalog actually sorts. The giants are the broodje by filling and the snack-bar roll; the cheese, meat and fish anchors carry the everyday lunch. Below the anchors, the full filterable catalog lets you browse every entry by name or category.
Browse by family
Tosti & Croque
The Dutch grilled sandwich pressed in a tosti iron, classically ham and cheese, plus the French croque monsieur and madame. · 15 sandwiches
Uitsmijter
The open-faced fried-egg sandwich: slices of white bread under ham or cheese and several fried eggs, eaten with a knife and fork. · 9 sandwiches
Broodje Gezond
The 'healthy' roll: a soft broodje piled with cheese, ham, lettuce, tomato, cucumber and egg, the Dutch salad sandwich. · 5 sandwiches
Shoarma & Kapsalon
The Dutch-Turkish street counter: shoarma and döner in a roll or pita with garlic sauce, plus the Rotterdam kapsalon in bread form. · 10 sandwiches
Worstenbroodje & Saucijzenbroodje
The baked puff-pastry rolls: sausage worstenbroodje and saucijzenbroodje, the cheese kaasbroodje, ragout and frikandel rolls. · 6 sandwiches
Boterham
The open slice: a single piece of bread with one topping, the standard Dutch breakfast and lunch eaten off the hand. · 4 sandwiches
Frikandel, Kroket & de Automatiek
The deep-fried snack in a roll: frikandel, kroket, bitterballen, kaassoufflé, bamischijf and the FEBO automatiek wall. · 23 sandwiches
Broodje Kaas
The Dutch cheese roll: sliced Gouda or Edammer from young to aged, plus boerenkaas, brie, goat, cumin and clove cheeses. · 19 sandwiches
Broodje Vlees & Vleeswaren
The Dutch meat and cold-cut roll: ham, smoked beef, ossenworst, rookvlees, rosbief, filet americain, pâté and the warm meats. · 32 sandwiches
Broodje Haring & Vis
The North Sea roll: raw Hollandse Nieuwe herring with onion, smoked eel and mackerel, shrimp, kibbeling and fried fish. · 19 sandwiches
Broodje Ei
The Dutch egg roll: sliced hard-boiled egg, egg salad, scrambled, fried or sunny-side egg in a soft roll. · 9 sandwiches
De Indische & Surinaamse Toonbank
The Indonesian and Surinamese roll: saté with peanut sauce, bami, nasi, rendang, ketjap, sambal, roti, pom and bakkeljauw. · 15 sandwiches
Het Zoete Broodje & Beschuit
The sweet Dutch bread: hagelslag and vlokken, peanut butter, jam, honey, appelstroop, the beschuit with muisjes, and bakery sweet rolls. · 19 sandwiches
Broodje Internationaal
The imported rolls: BLT, club, panini, bagel, wrap, pulled pork, falafel, hummus and the plant-based broodjes. · 12 sandwiches
Broodje van de Bakker & de Snackbar
The roll itself and the snack-bar everyday: the plain broodje, white, brown and wholemeal rolls, the house and daily-special sandwiches. · 14 sandwiches
Brood & Saus
The breads and the sauce table: baguette, ciabatta, croissant, Turkish and rye bread, plus mayonaise, mosterd, joppiesaus and the rest. · 18 sandwiches