Amsterdam sandwich

Broodje Natuurlijk Amsterdam is an initiative of MVO Netherlands in cooperation with local parties and pioneering farmers who strengthen biodiversity. This sustainable sandwich - developed after the success of Broodje Natuurlijk Utrecht and Nijmegen - shows how we can make sustainable and healthy food concrete with local, natural ingredients.

Broodje Amsterdam comes in two variants: one compiled by Reintz Mulder, chef at RAI Amsterdam. The other sandwich recipe was developed by Nadia Zerouali, culinary writer and presenter.

Favamole sandwich - carefully curated by Nadia Zerouali

The sandwich consists of three main ingredients:

  • Round sourdough bread from bakery MAMA, which works with organic grains from the Netherlands and makes handmade bread without additives.

  • Favamole from Andres Jara. This is an alternative to guacamole made from organic broad beans. It improves soil fertility and replaces imported avocados.

  • Giardiniera pickle from Thull's Deli and is made with organic carrot, cauliflower, fennel and pepper, fermented for added health benefits.

Photography by Robin Walrecht, @fromplanttofork.

Soft goat cream cheese sandwich - carefully curated by Rientz Mulder

This sandwich consists of five ingredients:

  • Another sandwich from bakery MAMA

  • Soft goat cream cheese from Ridammerhoeve, a biodynamic farm where goats get plenty of outdoor space, no chemicals are used and everything happens in a closed loop

  • Apple chutney from Thull's Deli, made from local organic apples

  • Nut mix walnut/hazelnut, crushed from Plantation Nieuwland, where they work without pesticides and artificial fertilisers

  • Fresh lettuce cress mix from Chef's Farm, which specialises in vertical farming without pesticides, requiring less land for farming and preserving nature

This project was co-funded by the European Union.