🍽️Sandwich

Dutch-Style Chicken Toast Sandwich (Esnak Holandi)

Name: Dutch-Style Chicken Toast Sandwich (Esnak Holandi)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Sandwich
Ingredients: 200 g boneless chicken breast, cut into thin strips; 2 medium potatoes, boiled and grated; 1 medium onion, finely chopped; 16 slices toast bread; 2 medium tomatoes, sliced; 8 slices Gouda cheese; 2 cloves garlic, grated; Grated pizza cheese, as needed; Salt, black pepper, and turmeric, to taste; Butter, as needed

"Experience the ultimate cheesy indulgence with this golden, butter-toasted sandwich featuring a rich, savory chicken and potato filling that melts in your mouth."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

200 g boneless chicken breast, cut into thin strips
2 medium potatoes, boiled and grated
1 medium onion, finely chopped
16 slices toast bread
2 medium tomatoes, sliced
8 slices Gouda cheese
2 cloves garlic, grated
Grated pizza cheese, as needed
Salt, black pepper, and turmeric, to taste
Butter, as needed

🌱 High-Protein🌱 Comfort Food🌱 Poultry-Based⚡ Medium

❤️Health45%

😋Taste88%

🥳Joy92%

👨‍🍳Difficulty35/100

📜 The Story

Esnak Holandi is a popular fusion dish often found in Middle Eastern café culture, combining European-style toast and Gouda with regional spices. While the name translates to 'Dutch Snack,' it has evolved into a unique comfort staple that bridges the gap between a classic melt and a hearty potato-based filling.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

1/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A symphony of textures featuring a shatteringly crisp, buttery exterior that gives way to a dense, creamy heart of savory chicken and melted cheese, all elevated by the aromatic warmth of turmeric and garlic."

Chef's Mastery

💡

The Secret

For the ultimate golden crust, use room-temperature butter and spread it edge-to-edge on the bread to ensure even browning and no dry spots.

⚠️

Avoid This

Using potatoes that are too hot or watery; allow the boiled potatoes to cool completely before grating to prevent the filling from becoming mushy.

❄️

Storage

Best served fresh from the press; however, leftovers can be refrigerated for up to 2 days and revived in an air fryer at 350°F (175°C) for 4 minutes.

Instructions

Heat a small amount of oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent.

Add the chicken strips, season with salt, black pepper, and turmeric, and slightly increase the heat. Cook, stirring frequently, for 7–10 minutes until the chicken is fully cooked and lightly golden. Remove from heat and allow to cool slightly.

In a mixing bowl, combine the grated potatoes, grated pizza cheese, grated garlic, and a pinch of salt and pepper. Mix until well blended.

Add the cooked chicken to the potato mixture and gently fold until evenly incorporated.

Butter one side of each slice of bread. Arrange 8 slices butter-side down and spread the chicken mixture evenly over them.

Top each with two slices of tomato and one slice of Gouda cheese.

Cover with the remaining bread slices, butter-side facing out, and gently press to compact the sandwiches.

Toast the sandwiches in a sandwich maker for 3–6 minutes, until the bread is golden and crisp and the filling is fully melted and heated through.

Serve hot, traditionally with ketchup on the side.