Netherlands

Broodje Cervelaat

Cervelat sausage sandwich; smoked pork sausage.

Broodje Carpaccio

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.

Broodje Caprese

Caprese sandwich; mozzarella, tomato, basil.

Broodje Brie

Brie sandwich; often with walnuts or honey.

Broodje Boterhamworst

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.

Broodje Boerenkaas

Farmhouse cheese sandwich; artisanal raw-milk cheese.

Broodje Bitterballen

Bitterbal sandwich; smaller round croquettes in a roll.

Broodje Berenhap

Bear claw sandwich; breaded pork skewer (berehap) in a roll with satay sauce.

Broodje Belegen Kaas

Medium-aged cheese sandwich; belegen kaas (4-8 months) balanced flavor.

Broodje Beenham

Bone ham sandwich; sliced from ham on the bone.

Broodje Bamischijf

Bami disk sandwich; deep-fried disc of bami goreng (fried noodles), Indonesian-Dutch.

Broodje Bami

Fried noodles in bread, twice over: bami goreng packed loose into a roll at the toko, or bound, crumbed, and fried as the bamischijf at the snackbar. The Indo-Dutch counter's standing order.

Lift a fist-sized gehaktbal from its tray of dark gravy, halve it into a soft roll, and spoon the jus back over: one nutmeg-spiced Dutch meatball whose whole point is the gravy soaking into the bread.