Hamburger (American style)
American-style hamburger; ground beef patty in sesame bun with lettuce, tomato, onion, pickles, ketchup, mustard. Ubiquitous from chains ...
Andrew Lekashman
Hamburger Aalsuppe Brötchen
Hamburg eel soup components in bread; modern interpretation of the classic sweet-sour eel soup.
Halver Hahn
'Half rooster'—misleading name for rye roll with Gouda cheese slice and mustard. No chicken involved. Cologne specialty.
Hähnchenschnitzel Brötchen
Chicken schnitzel in roll; breaded chicken breast.
Hähnchen Döner
Chicken döner; chicken breast and thigh meat on vertical spit, lighter option. Very popular alternative to veal/beef.
Hackepeter Brötchen
Northern German term for Mettbrötchen; Hackepeter is the regional name for seasoned raw pork.
Gyros Pita
Gyros in pita bread; Greek-style with tzatziki, tomato, onion, sometimes fries inside.
Gyros im Fladenbrot
Greek-style gyros in flatbread; pork (unlike döner), seasoned with oregano, thyme, marjoram, served with tzatziki. Found at Greek restaur...
Gurkensalat Brötchen
Sliced cucumber salad, creamy with Schmand or sharp with vinegar, piled cool on a buttered Brötchen. The everyday Bäckerei roll a German vegetarian can take without negotiation.
Grober Leberkäse
What you read first is the cut face, because here you can see the meat: beef and pork left in visible pieces so the warm slab eats like a terrine, tucked hot into a split Semmel with sweet mustard.
Grobe Leberwurst Brötchen
Coarse liverwurst; chunky texture, more rustic.
Griebenschmalz Brötchen
Griebenschmalz is rendered pork lard given back its Grieben, the crisp cracklings, with apple, onion and marjoram on a firm roll. The standing snack of the Bavarian Brotzeit and the beer garden.
Graved Lachs Brötchen
Nordic cured salmon on a German roll: salt-and-dill gravlax, never smoked, folded over a buttered Brötchen with a sweet-sharp dill-mustard sauce. The genteel fish roll.
Graubrot Sandwich
'Gray bread' sandwich; mixed wheat and rye bread, lighter than Schwarzbrot.
Gemüse Döner
Berlin's grilled-vegetable döner: peppers, aubergine, and courgette charred soft and heaped in warm flatbread with feta and lemon, often with chicken, often without it.
Gelbwurst Brötchen
First printed in 1905 as Hirnwurst, brain sausage, its yellow set by saffron-dyed casings, Bavaria's gentlest cold cut is a thin-sliced mild sausage on a buttered roll and a child's first slice.
Gehacktes Brötchen
'Ground meat roll'; regional term for Mettbrötchen in some areas.
Geflügelsalat Brötchen
The German poultry-salad roll is a regulated thing. The Lebensmittelbuch sets what may be called Geflügelsalat, and the deli scoops a canned-garden salad, peas and mandarin and all, into a Brötchen.
Geflügelbratwurst
Poultry bratwurst; chicken or turkey sausage, lighter alternative.
Frischkäse Brötchen
Cream cheese roll; plain or herbed cream cheese on roll.
Fränkische Bratwurst
Franconian bratwurst; coarser grind than Nuremberg, larger, with marjoram and sometimes wine in the mix.
Frankfurter Würstchen
Frankfurt sausage; original Wiener style, cold-smoked pork in sheep casing, boiled gently. In roll with mustard.
Forellenbrötchen
A hot-smoked freshwater trout fillet in a split roll with horseradish, bought warm at the inland farm that raised it. The river-and-pond cousin of Germany's coastal herring rolls.
Fleischwurst Brötchen
Fleischwurst on roll; ring-shaped smooth pork sausage, similar to bologna.