Some days, nothing is better than a simple, delicious sandwich for breakfast, lunch, or dinner (perhaps served, with some salad, or potato chips on the side to make it a full meal).
This sub sandwich, generously stuffed with warm ham, sauerkraut and a homemade mustard sauce, is a real Dutch classic you may often find on the menu at old-school sandwich shops, gastropubs and a few artisanal butcher’s shops (which often will sell a variety of sandwiches with their own homemade cold cuts and salads) in The Netherlands.
I’m not sure if I really need to sell this sandwich to you since it’s such a well-established classic. But even if you’ve never had these ingredients in this sub sandwich formation, I’m sure many people will agree that the combination of salty grilled, or boiled ham and tangy-sweet mustard sauce (with a hint of honey!) is already delightful in itself. The addition of sauerkraut to the ham and mustard sauce just adds that little bit of refreshing tanginess – as a gherkin, or dill pickle does to a burger – to perfectly balance out all the flavors. Now, imagine all of those ingredients generously stuffed into a crusty, crunchy piece of baguette and you can’t tell me that’s not a perfect sandwich.
Tip: not a fan of sauerkraut? Replace it with some chopped dill pickle, or caramelized onions (the latter will need a couple extra minutes of preparation)!
Warm Ham, Sauerkraut and Mustard Sauce Sub Sandwich / Broodje Beenham met Zuurkool en Mosterdsaus
- For the mustard sauce:
- ½ teaspoon olive oil
- 1 garlic clove, finely minced
- 120ml cream
- 1 tablespoon mild coarse mustard
- 1 teaspoon honey, or more to taste
- Salt and freshly cracked pepper to taste
- For the rest of the sandwich:
- ½ tablespoon butter
- 100g zuurkool (sauerkraut)
- Few sprigs of parsley, finely chopped
- 150g thinly sliced ham (roasted, or boiled)
- 2 large crusty bread rolls, or a 250g baguette cut in two (for two sandwiches)
- Make the mustard sauce: Heat ½ teaspoon of oil in a small frying pan, or saucepan over medium heat. Sauté the garlic for half a minute until fragrant. Add the cream, coarse mustard and honey to the pan and cook the sauce for about 5 minutes, or until it thickens. Take sauce off the heat and season with some salt and pepper to taste. Cover to keep warm.
- Heat the sauerkraut: Melt ½ tablespoon butter in a small saucepan over medium-low heat. Add the sauerkraut and cook until warm. When the sauerkraut is warm, take it off the heat and discard excess fluids, then stir in the finely chopped fresh parsley. Cover with a lid and keep warm.
- In the meantime, while the sauerkraut is heating up: place a frying pan over high heat and add the thinly sliced ham. Fry for a few minutes until the ham is warm and starts to brown slightly in some spots.
- To serve: Either slice the bread rolls, or baguette in half lengthwise, or cut a deep slit in the top of the bread (but keeping it attached at the bottom). Divide the warm ham and warm sauerkraut over the breads. Spoon over some of the mustard sauce. Serve warm.