Schwarzbrot Sandwich
Dark rye bread sandwich; dense, slightly sour Schwarzbrot (pure rye sourdough) with toppings.
Andrew Lekashman
Schrippe
Berlin roll; elongated, crusty, the local term. Essential for Berliner döner and currywurst.
Schollenbrötchen
Plaice sandwich; pan-fried or battered plaice (Scholle) in roll.
Schnitzelsemmel warm
Hot schnitzel in roll; from butchers and snack bars.
Schnitzel Semmel
A breaded pork cutlet cut wider than its roll, so the first bites are pure crisp meat. Southern Germany's Schnitzel Semmel, eaten cold from the case as readily as hot.
Schnitzel mit Pommes Brötchen
Schnitzel with fries in roll; fries added to sandwich.
Schnitzel Brötchen
Schnitzel sandwich; breaded, fried pork or veal cutlet in roll. Simple and satisfying.
Schnittlauch Brötchen
Chive roll; cream cheese or butter with fresh chopped chives.
Schmalzbrot
Lard bread; bread spread with Schmalz (rendered lard), sometimes with apple, onion, or cracklings.
Schinkenbrötchen
Ham roll; roll with sliced Schinken (cooked ham or smoked ham). Classic breakfast/lunch.
Schinkenbrot
Ham bread; buttered bread with ham.
Schinken-Käse Toast
Ham and cheese toast; toasted sandwich with ham and melted cheese.
Schinken-Käse Brötchen
Ham and cheese roll; the combination classic.
Schawarma
Arab-style rotisserie meat; similar to döner but with Middle Eastern spices (cinnamon, cardamom, turmeric), often served with tahini or h...
Sauerkraut Bratwurst
Bratwurst with sauerkraut in roll; classic combination.
Sandwich Toast
Generic term for closed toasted sandwich.
Salami Brötchen
Salami roll; sliced German or Hungarian salami on roll.
Rundstück
Hamburg lays warm pork roast on its own word for a roll and pours hot gravy over everything, lid included. Knife-and-fork harbor food that local lore calls the hamburger's elder.
Ruhrpott Currywurst
Ruhr Valley currywurst; typically uses Bratwurst (grilled, with casing), sliced, with curry sauce. Industrial heartland style.
Rührei Brötchen
Scrambled egg roll; soft scrambled eggs in roll, breakfast style.
Rotwurst Brötchen
'Red sausage' on roll; regional blood sausage term.
Rote Wurst
Red sausage; Brühwurst type with paprika giving red color, grilled or pan-fried, in roll.
Rollmops Brötchen
The rollmops Brotchen sets a finished thing in bread: vinegar-cured herring wound round a gherkin-and-onion core, skewer-pinned, pulled at the last second. The coiled, sharpest northern fish roll.
Rollbraten Brötchen
Before the shop opens, a German butcher paints a flat pork neck with mustard and herbs, rolls it, nets it, roasts it. By noon the Heißtheke slices it into Brötchen, every slice a seasoned spiral.