Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 100)

A halved bread roll on a wooden board, the bottom half spread thick with raw seasoned pork mett and topped with onion rings and chives, the salt-flecked top half resting beside it.

Zwiebelmett

Onion Mett; Mett pre-mixed with finely diced onion throughout.

Zigeunerschnitzel Brötchen

Schnitzel with bell pepper sauce in roll; paprika-tomato sauce with peppers and onions (name controversial, sometimes called Balkanschnit...

Würzburger Bratwurst

Würzburg's own bratwurst, pan-fried and bent into a Kipf roll at a Marktplatz stand running since 1970, built for a city that eats beside a glass of Franconian wine.

Wurstsalat Brötchen

Sausage salad roll; strips of Lyoner or Fleischwurst in vinegar-oil dressing with onions.

Wurstbrot

Germany's everyday Wurstbrot: dark Graubrot, butter to every edge, sliced cold cuts on top, built at the table for the nightly Abendbrot instead of cooked.

Wrap (various)

In Germany the Wrap sits in bakery cases and Bahnhof kiosks between the belegtes Brötchen and the Döner spit, an import sold cold with no house filling of its own.

Wiener Würstchen

Vienna-style sausage; thin, smoked, mild pork and beef frankfurter. Boiled, served in roll with mustard.

Wiener Schnitzel Brötchen

Wiener Schnitzel in roll; properly made with veal (Kalb), pounded thin, breaded with flour-egg-breadcrumbs, fried in butter. Premium vers...

Westfälischer Schinken Brötchen

Westphalian ham roll; dry-cured ham from Westphalia, smoked over beech and juniper, strong flavor.

Weißwurst Brötchen

Munich's white sausage comes with a ritual: peel it, dip it in sweet mustard, finish before the noon bells. Slip it into a Brotchen and the ceremony folds into one hand.