So, what's the catering like on longer European flights in Y? Probably like the shorter ones.
If you've ever worked in a Dutch environment, you're familiar with some of the idiosyncrasies of what they eat and how their food service (Horeca is the Dutch acronymish word) works. In your canteen, their sandwiches will always be called "luxus sandwich". This behaves according to the same Batavism that decides that a traditional dessert must be a custard of some sort; even if it has a name like "pie" or "cheesecake", you have to be able to drink it.
So, what makes a luxus sandwich luxus? Well, it has bread, meat, something green, and cheese. Because it has cheese, it must also have jelly. There are rules. So, your luxus sandwich could be roast beef, brie, rucola and quince jelly, or salami, iceberg, Gouda, and orange marmalade, but those elements are always there.
So, you may get your luxus sandwich, and wonder "All they ever serve here is a luxury sandwich. What is, for these people, a normal sandwich?"
Then you'll sit down at the table and notice that your medewerker, Cees, has brought his lunch in: a bag of storebought pre-sliced bread, with a single slice of cheese between every two pieces. Or maybe, instead of cheese, it's egg salad.
That's what a sandwich is, and, odds are, that's what you'll be served. You'll even get a description in childish English about how happy the animals are to provide you with a modest part of their daily reproductive bounty.
Oddly, I don't think they serve buttermilk in Y.
On the bright side, you won't have paid for a premium cabin. So, it's better than a Wanders box.
Aegean's not bad on those flights, although even they seem to have stopped serving a hot meal in Y.