Where are these 4 American sandwiches?
For a bread-loving country where the sandwich lunch dominates, we have surprisingly few classic sandwiches — apart from the broodje gezond and Amsterdam’s ‘halfom’ (half pastrami, half boiled liver). In that respect, we could learn a thing or two from the American sandwich tradition. One that is more than welcome to emigrate this way. Our 4 favorites — where are they?
1. Philly cheesesteak sandwich
An oblong soft roll, known as a hoagie roll, filled with thinly sliced (!) fried ribeye and melted cheese. Along with it: fried onions, sautéed mushrooms, ketchup and hot or sweet peppers. Everything with exactly the right amount of drip.
Where from? The name says it all: Philadelphia, or ‘Philly’ to insiders.
Where in the Netherlands? Cannibale Royale, Amsterdam.
2. Lobster roll
A lightly toasted hot dog bun filled with lobster meat heated in melted butter. Possibly because of the risk of dripping, the opening of the bun is not on the side but on top.
Where from? Connecticut, New England.
Where in the Netherlands? Brut de Mer, Amsterdam.
3. Reuben sandwich
Grilled dark rye bread with corned beef or pastrami (in that case, a ‘Rachel’ instead of a Reuben), sauerkraut, Swiss cheese and Thousand Island or sometimes Russian dressing. Originally served with a kosher dill pickle, radish rose and potato chips.
Where from? Omaha, Nebraska, or otherwise New York City.
Where in the Netherlands? Vinnies, Amsterdam, serves a Rachel.
4. Cuban sandwich
Cuban bread (a baguette made with lard) spread with butter or olive oil, a layer of mustard, then ham, slow-roasted pork, Swiss cheese and pickles — in that order. Toasted in a ridgeless press and cut diagonally.
Where from? Key West and Tampa, Florida, where in the early 19th century it was the basic lunch for Cuban migrant workers in the cigar industry.
Where in the Netherlands? Worst Wijncafé.
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