Hand-drawn illustration of broodje haring with soft bun, cured herring fillets, diced onion, pickles, dill, and mustard cream.

Featured Sandwich

Broodje Haring Recipe

Name: Broodje Haring
Prep time: 15 min
Total time: 15 min
Yield: 2 sandwiches
Cuisine: Global
Ingredients: 2 Soft white buns; 4 small fillets, about 220 g total Matjes or salt-cured herring fillets; 1/4 small, finely diced White onion; 3 small, sliced Gherkin pickles; 2 tablespoons Mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon Lemon juice; 2 tablespoons, chopped Fresh dill; 1 tablespoon, softened Unsalted butter; to taste Black pepper

Created by@sandwichloversOfficial

A Dutch herring bun with salt-cured fish, diced onion, gherkin pickles, dill, and a light mustard cream.

Ingredients

Measured for 2 sandwiches.

Ingredient Note

Soft white buns

A soft bun lets the cured herring stay the focus.

Detailed Recipe

Time

15 min

Level

Easy

Servings

2 sandwiches

1Pat the herring dry and check for any remaining bones.
2Stir mayonnaise, Dijon mustard, lemon juice, half the dill, and black pepper into a light cream.
3Split the buns and spread the inside lightly with softened butter.
4Lay 2 herring fillets into each bun, folding them if needed so the edges show.
5Add diced onion and gherkin slices over the fish.
6Spoon on a thin line of dill-mustard cream.
7Finish with the remaining dill and serve cold.

Recipe guide

How to make Broodje Haring

This Broodje Haring recipe is built for searchers who want a practical, repeatable sandwich rather than a vague list of fillings. It uses soft white bun with soft white buns, matjes or salt-cured herring fillets, white onion and gherkin pickles, then balances texture, moisture, and seasoning so the finished sandwich eats cleanly from the first bite to the last.

The goal is not only to assemble Broodje Haring; it is to understand why the bread, filling, sauce, and bright layer work together. Use the notes below to adjust the sandwich for your kitchen while keeping the Sandwich Lovers structure intact.

What it is

Broodje Haring is a dutch / seafood sandwich built around soft white bun. The important idea is proportion: the bread should frame the filling, the main ingredient should be easy to bite through, and the final layer should add either crunch, acidity, or richness.

Because this version is measured for 2 sandwiches, it is easy to scale. Keep the same ratios when doubling the recipe so the sandwich still feels balanced instead of overloaded.

Why it works

Matjes or salt-cured herring fillets gives the sandwich its center, while White onion keeps the bite from feeling flat. Soft white bun adds the structure, which matters as much as flavor because a good sandwich has to survive being picked up, sliced, and eaten.

Mayonnaise should be spread all the way to the edges. That creates flavor in every bite and can also protect the bread from loose moisture.

Ingredient notes

Choose bread that is fresh but sturdy. If the bread feels too soft, toast only the cut side or inner face so the exterior stays tender while the inside gets a protective layer.

Cut or fold the main filling into bite-friendly pieces. Sandwiches fail when one ingredient pulls out in a single strip, even if the flavor is right.

Step-by-step technique

Prepare the wettest ingredients first, then drain or blot them before they touch the bread. Next, keep the filling cool, drained, and evenly distributed so the sandwich stays clean. Build from the sturdiest layer upward and keep slippery ingredients away from the outer edge.

After assembly, press the sandwich gently for a few seconds. That small pause helps the layers settle without crushing the bread or squeezing out the sauce.

Bread choice

Soft white bun is the default because it matches the filling weight. If you change the bread, match texture first: soft fillings need tender bread, saucy fillings need a sturdier roll, and crisp fillings need bread that yields before the filling pulls free.

For a cleaner cross-section, slice with a sharp serrated knife and let hot fillings rest for a minute before cutting. The sandwich will look better and eat with less collapse.

Substitutions

Swap soft white bun for a bread with similar sturdiness if needed.
Use a comparable amount of matjes or salt-cured herring fillets or another filling with the same bite size.
Replace mayonnaise with a sauce that has the same thickness.
Keep a bright ingredient such as white onion so the sandwich does not taste heavy.

Make-ahead and storage

Prep fillings and sauces ahead, but keep bread separate until serving.
Drain juicy or pickled ingredients before storing so they do not water down the final sandwich.
Assemble close to eating time for the best texture; if packing, wrap tightly and keep chilled when appropriate.

Common mistakes

Overfilling the center so the first bite pushes ingredients out.
Letting wet ingredients sit directly on soft bread without a barrier.
Skipping seasoning on the main filling and expecting the sauce to carry the whole sandwich.

Serving ideas

Serve with pickles, chips, or a crisp salad for contrast.
Cut on a diagonal or through the thickest part so the layers are readable.
Pair with iced tea, sparkling water, or a bright citrus drink.
Use leftovers as a lunchbox sandwich only if the wet ingredients are packed separately.