Esnak Holandi (اسنک هلندی) — Persian Dutch-Style Chicken Toast Sandwich

• 350 gChicken breast, skinless boneless (cut into 1 cm cubes)
• 300 gPotatoes (peeled and cut into 1.5 cm cubes)
• 150 gOnion (finely diced)
• 10 gGarlic (finely grated (about 2 cloves))
• 2 tspTurmeric powder
• 1.25 tspSalt (divided)
• 1 tspBlack pepper (freshly ground)
• 2 tbspNeutral oil (such as sunflower or canola)
• 120 mlWater (for simmering)
• 120 gGouda cheese (coarsely grated)
• 120 gPizza cheese (mozzarella-style shred)
• 8 sliceToast bread slices (standard sandwich bread, about 25–30 g per slice)
• 40 gUnsalted butter (softened, for spreading)
• 300 gTomatoes (sliced, for serving)

Instructions

1. 1

   Par-cook the potatoes so the filling stays creamy. Put the potato cubes in a small pot, cover with cold water by 2 cm, and add 1/4 tsp salt from the measured amount. Bring to a boil, then simmer 7–9 minutes until just tender at the edges but not falling apart. Drain well and steam-dry 2 minutes.

2. 2

   Build flavor in the chicken base. Heat a skillet over medium heat for 2 minutes, then add the oil. Add onion and cook 6–8 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds until fragrant. Stir in turmeric, black pepper, and the remaining salt; cook 20 seconds to bloom the spices.

3. 3

   Cook the chicken gently so it stays tender. Add the diced chicken and stir-fry 4–5 minutes until the surface turns opaque. Add 120 ml water, scrape the pan, and reduce heat to medium-low. Cover and simmer 8–10 minutes, stirring once, until chicken is cooked through and the liquid is mostly absorbed.

4. 4

   Finish the filling to the classic street-food texture. Fold in the drained potatoes and cook uncovered 2–3 minutes, stirring carefully so some potato edges mash slightly while most cubes remain intact. Taste and adjust seasoning if needed. Spread the filling on a plate to cool 10 minutes; a cooler filling melts cheese evenly without soggy bread.

5. 5

   Assemble for a gooey Gouda center. Mix the Gouda and pizza cheese in a bowl. Lay out 8 bread slices and butter one side of each slice (about 5 g per slice). Flip 4 slices butter-side down; top each with 1/4 of the chicken-potato filling, then 60 g cheese mixture. Close with remaining bread, butter-side up.

6. 6

   Toast and press until golden and molten. Heat a sandwich press to medium-high (about 190°C) and cook 4–6 minutes until deeply golden and the cheese is fully melted. If using a skillet, heat over medium, press with a heavy pan, cook 3–4 minutes per side, and cover for 1 minute to finish melting.

7. 7

   Rest, slice, and serve hot. Let sandwiches rest 2 minutes so the cheese sets slightly and the filling stays inside when cut. Slice diagonally with a serrated knife. Serve immediately with sliced tomatoes on the side; the fresh acidity balances the buttery toast and rich cheese.