Here is a great sandwich that I still make at times. Doesn’t this sound good? Easy to make too.
This boterham sandwich used to be served at the end of an evening party in the Netherlands. The appearance of the Uitsmijter usually meant that the fun is over and it is time for all to go home. This dish was quite a favorite for us kids at home. We did not wait for an evening party to have this great hearty, but simple, sandwich.
This dish is now available in restaurants where you can ask for either a “hele uitsmijter” (whole sandwich using 2 pieces of bread) or “halve uitsmijter” using 1 piece of bread. Having a healthy appetite I always went for the “hele uitsmijter” and as a teenager would make this snack at home.
I will give you the recipe for a “halve uitsmijter” as all you need to do for a whole one is to add another buttered slice of bread.
- 1 slice of bread of your choice
- Butter or margarine for the bread
- Thinly sliced roast beef, veal, ham, or cheese.
- 1 egg prepared to your choice
- salt and pepper
- Butter the bread
- Place thin slices of meat on top. (While at home we always draped the meat over the sides of the bread)
- Prepare the egg to your liking and place on top of the meat
- Season with salt and pepper
- Cover with a slice of cheese if you desire
Here is a great recipe that we just loved as kids and mom would make it often using left over meat. These look like breaded sausages and are filled with creamed meats and deep fried. They are usually served on a boterham (1 slice of bread with filling on top) or with anything you like.
- ½ pound lean meat (One cup diced, cooked chicken or cooked shrimp may be substituted for the meat)
- 1 small onion
- 1 bay leaf
- 2 eggs, separated
- 2 tablespoons butter or oleo
- 3 tablespoons flour
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper of ½ teaspoon curry powder
- Bread crumbs
- Oil for the deep fryer or frying pan
- Parsley (optional)
- Dijon mustard
- Simmer meat with salt, onion, and bay leaf in 1 ½ cups of water until meat is well done, at least an hour
- Save and strain the stock
- Measure it, adding water if necessary to equal 1 cup
- Cut meat into very small pieces
- Melt butter in sauce pan and blend in flour
- Blend stock with buttered flour mixture
- Bring to boil over medium heat and cook until thickened, stirring constantly
- Remove from heat and add lemon juice, pepper or curry powder and 2 well beaten egg yolks as well as all the meat
- Spread mixture in shallow dish, cover and chill until firm, at least 2 hours and as long as overnight
- Cut unto 10 equal parts and, with floured hands, roll into firm cylinders
- Roll them in the bread crumbs
- Dip croquettes in a mixture of 2 egg whites and 2 tablespoons of water placed in a bowl
- Then roll them in the bread crumbs again. Be sure they are well coated on all sides
- Deep fry in 400F degree oil until chestnut brown
- Drain and serve hot, garnished with sprigs of parsley that have been deep-fried just until crisp
- Serve with Dijon mustard
To reheat, bake in uncovered dish in 375 degree oven for about 20 minutes. This recipe will yield about 10 croquettes that are about 3 inches long and an inch in diameter.
To make Bitterballen, which are served as appetizers, shape the mixture into 1 inch diameter balls and serve hot with tooth picks.