I asked (star) chefs about their favorite sandwich
Ever since I could talk, I’ve been asking questions. Good questions, stupid questions (because yes, those definitely do exist), weird questions and useful questions. I do that in this feature too. Ask questions. To (star) chefs. A different one every week. Not a different chef, but a different question. This week: what’s your favorite sandwich?
Freek van Noortwijk (including Breda, Guts & Glory, Maris Piper): “A chicken thigh sandwich with lemongrass and tomato sauce from Toko Ikan Mas, an Indonesian place on Eerste Constantijn Huygensstraat in Amsterdam. Or a Surinamese sandwich with hot chicken curry.”
Schilo van Coevorden (Taiko): “A filet américain sandwich with finely chopped raw onion, from Hergo. But actually, you get the best one in Antwerp. The Belgian version contains fewer spices and less junk; it has a little more of a meaty flavor.”
Joris Bijdendijk (RIJKS *): “Herring sandwich, which I get from fishmonger JCM Koning on Eerste van der Helststraat in Amsterdam.”
Sergio Herman (including The Jane**, Pure C, Frites Atelier): “A lobster roll in New York, a frikandel sandwich at a Champions League match with friends or a brioche bun with freshly peeled shrimp from Zeebrugge with the kids—there’s something for every moment and occasion.”
Michiel van der Eerde (BAUT, ZUID, C): “Half-and-half with mayo and plenty of pepper and salt.”
Edwin Vinke (De Kromme Watergang **): “A sandwich with our own smoked carrot, birambi mayonnaise, peanuts and kimchi.”
Pascal Jalhay: “It used to always be a crab salad sandwich from the Saladetuin in Amsterdam Oost, but unfortunately it has now disappeared without a trace.”
Onno Kokmeijer (Ciel Bleu**): “Hot meat sandwich at Van Dobben.”
Arjan Speelman (Ciel Bleu**): “Half-and-half sandwich—salted beef with liver at Sal Meijer.”
Jonnie Boer (De Librije ***): “Chicken gizzard sandwich from the Surinamese place. Or the kidney sandwich from snack corner Norp in Zwolle.”
Jacob Jan Boerma (De Leest ***): “Toast spelt bread with aged Dutch cheese, freshly ground black pepper, tomato and cucumber.”
Soenil Bahadoer (De Lindehof **): “A white bread roll with salted cod, sweet-and-sour vegetables and pepper. I get it from Toko Sranang Swietie in Eindhoven. The one with shrimp and yardlong beans is also delicious. I’m already hungry just thinking about it. Mmm.”
Read also:
- I asked (star) chefs about their hangover food
- This is what (star) chefs always buy ready-made
- What (star) chefs think of other people’s cooking
- I asked (star) chefs where they most like to eat out
- These are the biggest misconceptions about chefs, according to chefs
- I asked (star) chefs about their favorite fast-food chain
- I asked (star) chefs about their guilty pleasure
- What do (star) chefs eat when they’re drunk?
Photo of Jonnie Boer: Ingrid Hofstra
