Lekker Brekker Monday: The traditional Uitsmijter

Like many of the best sandwiches, an uitsmijter is quick to make but packs just the kind of punch you need if you wake up ravenous and desperate to see what’s in the fridge and larder. With luck, you’ll find bread, ham, cheese and eggs.

In the early Seventies, not yet out of my teens, I fell in with a Dutch crowd in Cape Town, most especially a longhaired, black-bearded dude called Rob who wore a calf-length trench coat and was given to chuckling ironically at almost everything.. The word is redolent of courage, facing up to things, and getting a decisive result. In food terms it refers to a sandwich that does that in a sense: it deals decisively with that need to eat.

This is what people call an “open sandwich”, even if that term kind of folds in on itself, because the whole point of a sandwich is that something is encased between something on top and something beneath. Such as two slices of bread. So nothing here is sandwiched, which is one difference between anand a croque monsieur, for instance. They both have bread, ham and cheese, though there’s no egg in or on the latter; unless you do add an egg, in which case you’ve made a croque madame.

I used regular Gouda, but if your budget allows for it try to find an aged Gouda. Something with a bit of depth to it. You do need butter, both for the bread and to fry the eggs in. I never fry eggs in anything but butter.Should the bread be toasted? I gave the slices of bread a light toasting, so that the bread still had a pleasing softness with a slight warm crunch.

Please adapt the number of slices of the ham you buy does not fit the bread edge to add. You may need to add extra slices.Place the ham on top. Add the cheese, and don’t be shy with it.Place them neatly alongside each other on the cheese.Ham and cheese, or savory mince? If you want to call it ‘traditional’. Agree about the rest.

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