See for yourself how many varieties there are, even per province: Thirty breads from all over the world grace these two pages but no Dutch loaf made it onto the list. What about our tiger roll, Frisian sugar loaf, white rolls, raisin rolls, casino bread, Waldkorn.there are too many to mention! We're so bread-happy in Holland, it's hard to choose.

Split-pea soup is traditionally accompanied by slices of roggebrood. The sturdy, coarse slices of roggebrood are used as sandwich covers (wheat bread on the bottom, sandwich topping in the middle and roggebrood on top) or for those pretty, tasty breadbites called zebras: alternate layers of softened cream cheese flavored with fresh chives between moist slices of rye bread.įriesland's roggebrood is darker and is made with whole rye kernels, Brabant's and Limburg's roggebrood is made with rye flour instead and not as dense. Rye bread is one of Holland's favorites bread choices. The closest we came is the mention of a Dutch crunch roll on page 46, which is supposed to resemble a tiger roll. I went through the magazine twice, just to make sure I didn't miss it by accident. Not even a hint on Holland's Sandwich of all Sandwiches, the Uitsmijter. Not one mention of hail, halfom or herring. Or perhaps a cheese sandwich? But which cheese? Gouda, Edam, graskaas, meikaas, Old Amsterdam, Maaslander, Parrano, Westland or Waddenkaas? My head was spinning just thinking about all the different options and I felt bad for those Saveurders who would have to try and make sense out of all of this. A broodje oxen wurst perhaps, or filet americain, pickled liverwurst, raw herring, shrimp, frikandel, warm sliced meat, or kroket? Broodje bal? Smoked eel? Or maybe they didn't cover sweet at all, maybe they only featured savory spreads. Or the fruit hail, jellybellies, pink or blue mice. Maybe they played it safe and only covered the chocolate hail and the flakes. Or maybe coconut bread topping, those thin sheets of hot pink coconut paste that so many of us loved when we were young. 'I bet you they featured mice' I thought, those crunchy sugar-coated anise seeds that resemble the shape of rodents, with their little tail pointing upward. Well, heck, how can you not? Whole grocery store aisles are dedicated to just that, ranging from sweet to savory and anything inbetween.

Boring? Not with all the choices one has to spruce up a slice of bread!ĭid they cover the bread toppings? I wondered. A typical Dutch lunch will consist of a whole wheat sandwich with cheese or meat, a white sandwich with a sweet topping and a piece of fruit or a small yogurt to round off the meal. Many people bring lunch from home in a small lunchbox or eat at a neighborhood sandwich shop or the company's cafetaria. Sandwiches are therefore par for the course. But for a country where two out of three meals mainly consist of bread, the variety is not so much an option as a necessity. Holland, or the Netherlands, is one of the largest bread consumers of Europe. Many a tourist, when stepping inside a Dutch bakery, grocery store or sandwich shop, is surprised by the large amount of bread varieties and toppings to choose from. After all, the sandwich plays such an important role in the Dutch food culture that there are not one but two national Tastiest Sandwich of the Year competitions. With the huge variety on sandwiches ( broodjes) and bread toppings we have in Holland, I was convinced we would be mentioned at least in one, if not in both articles. This month's cover boasts '90 Handheld Meals From Around The Globe' and an article about 'World's Best Breads and Condiments': it's the Sandwich Issue. It is one of my favorite monthly reads, with articles that focus on eats from all over the world, exotic recipes within reach and writers that offer great cultural backgrounds on dishes, traditions and tools.

I just finished reading this month's issue of Saveur, a high quality magazine dedicated to all things food.

Dutch crunch bread sandwiches near me