Chef Joost
Broodje Gezond
The name promises health, the roll delivers lunch: ham, cheese, egg, salad, and the quiet Dutch talent for making virtue look suspiciously like a snack.
Recipe Archive
Sandwiches & Wraps
Sandwiches and wraps are practical food with plenty of room for craft: layered fillings, good bread, deliberate sauces, and formats that travel well.
543 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Joost
Broodje Halfom
A white Amsterdam kadetje carrying half warm pekelvlees, half tender liver, the Jewish sandwich that survived the old Jodenbuurt and still asks only for mustard and a good appetite.
Chef Joost
Broodje Haring
A soft white roll, a clean June herring, onion, and pickle: the Dutch harbor lunch that proves the sea needs very little help when the season is right.
Chef Joost
Broodje Indische Kipsaté
The colony brought home in a roll: grilled chicken saté under warm peanut sauce, sharpened with atjar, made Dutch by the lunch counter and kept honest by the saus.
Chef Joost
Broodje Kaas
The plain roll every Dutch child knows: soft white bread, cool butter, jong belegen Gouda, and a national talent for making thrift taste like belonging.
Chef Joost
Broodje Kroket
A soft white roll, a crisp ragout kroket, and mustard with a little temper: the country's unofficial official sandwich, born between thrift, French technique, and Amsterdam lunch counters.
Chef Joost
Broodje Makreel
The North Sea fish stall's honest lunch: warm-smoked mackerel flaked into a soft broodje, sharpened with onion and lemon, and eaten before the paper wrapper gives up.
Chef Joost
Broodje Warm Vlees
The Dutch hot meat roll is plain only until you meet it: pork kept tender in its own pan gravy, tucked into soft bread, and finished with satay sauce or jus.
Chef Elsa
Burenwurst
The Würstelstand's coarse, snappy pork sausage served the proper Viennese way: gently heated (never boiled), with sharp mustard, a fresh Semmel, and a Pfefferoni on the side.
Chef Lupita
Burrito de Chicharrón Sonorense
Sonora's working morning burrito: chicharrón de cáscara stewed in chile colorado with diced potato, rolled tight in a paper-thin tortilla sobaquera and eaten standing up at the carreta.
Chef Lupita
Burrito de Chilorio Sinaloense
Mocorito's pork chilorio, shredded and confited in lard with chile ancho and pasilla, rolled into a thin handmade flour tortilla. The burrito Sinaloa sends out into the world.
Chef Lupita
Burrito de Frijoles Sonorense
Sonora's morning burrito of mashed pinto frijoles puercos and melted queso asadero, wrapped in a paper-thin sobaquera and seared on the comal until the cheese pulls in long strings.
Chef Lupita
Burrito de Marlin Ahumado
Baja California Sur's smoked marlin burrito, sauteed with white onion, tomato, green olives, and capers, then rolled in a paper-thin flour tortilla. The beach lunch of La Paz and Cabo, served on the sand with a cold Pacifico.
Chef Lupita
Burrito Estilo Tijuana (California Burrito)
Tijuana's contribution to the Cali border canon: chopped carne asada, hot papas fritas, melted queso asadero, guacamole, and pico folded into a 12-inch flour tortilla and seared on the comal.
Chef Lupita
Burro de Carne con Chile Colorado Sonorense
Sonora's stewed-beef burro, beef chuck braised low and slow in toasted chile colorado with garlic, cumin, and lard, then folded inside a paper-thin sobaquera flour tortilla. The desert on a plate.
Chef Lupita
Burro de Machaca Sonorense
Sonora's original burro: pounded sun-dried beef simmered with onion, tomato, and chile colorado, then rolled tight in a paper-thin flour tortilla cooked on a dry comal. The cattle country breakfast that built the north.
Chef Lupita
Burro Percherón Ahogado Hermosillense
Hermosillo's plated percherón, the giant Sonoran sobaquera burrito stuffed with carne con chile and potatoes, drowned in a tomato caldillo, blanketed with melted asadero, and crowned with chipotle salsa and crema. Knife and fork.
Chef Lupita
Burro Percheron Sonorense
Hermosillo's nighttime monster, named for a draft horse: mesquite-grilled carne asada, melted queso Chihuahua, whole avocado, frijoles, and crema rolled in a 20-inch sobaquera so thin you can read through it.
Chef Margarida
Cachorrinho
The late-night sandwich of Porto, where fresh sausage meets crusty bread and a generous slap of piri piri butter. This is what you eat standing at the counter with a cold imperial, surrounded by strangers who feel like friends.
Chef Margarida
Cachorro Especial
Porto's answer to the hot dog: grilled chouriço in a crusty roll, smothered in melted cheese with a runny fried egg on top. This is what you eat at 2am and remember forever.
Chef Juliana
Cachorro Quente Brasileiro
You think this is just a hot dog. It's not. It's the birthday table, the game-day tray, and a very São Paulo lesson in sauce, crunch, and no fear.
Chef Remy
Cajun BLT with Fried Green Tomatoes
Thick-cut bacon meets cornmeal-crusted fried green tomatoes and cool, peppery lettuce, all slathered with homemade Creole remoulade on buttery toasted bread, the kind of sandwich that makes you wonder why you ever ate it any other way.
Chef Remy
Cajun Buffalo Chicken Wrap
Crispy, cayenne-kissed chicken slicked with buttery Louisiana hot sauce, cooled by tangy blue cheese and creamy Creole remoulade, all bundled in a soft flour tortilla for the kind of handheld satisfaction that makes you forget about the napkin.
Chef Remy
Cajun Chicken Wrap with Creole Ranch
Boldly spiced chicken with a crackling Cajun crust, cool crisp lettuce, melty pepper jack, and a tangy Creole ranch that ties the whole thing together in one satisfying, handheld package.
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