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Germany

The country where the sandwich is a crusty roll, one good cut of pork, a stripe of sharp mustard, and the discipline not to add a fourth thing.

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The German sandwich is built on the Brötchen and a single decisive topping. The roll has a hundred regional names, Semmel in Bavaria, Schrippe in Berlin, Weck in the southwest, Rundstück in Hamburg, but the idea is constant: a small, crusty, plain wheat roll split and given one thing that matters. A slab of warm Leberkäse, a grilled Bratwurst, a fan of cold cuts, a smear of raw Mett, a fried fish fillet. The roll is the frame and the one topping is the argument.

The catalog of 276 sorts along those toppings. The largest single force is the Döner and its Turkish-German relatives, the country's genuine everyday street food. Around it sit the butcher-counter classics: Currywurst, the baked Leberkäse loaf, the sausage in a roll, the breaded Schnitzel, the controversial raw Mett. The north answers with the Fischbrötchen, the herring and shrimp and smoked-fish rolls eaten standing at a harbour kiosk. The bakery supplies the bread itself and the sweet rolls, and the pub supplies the open Strammer Max and the broiled Toast.

The categories below capture how the catalog actually sorts. The two giants are the Döner family and the sausage-in-a-roll; the cold-cut and cheese and bread anchors carry the everyday Pausenbrot. Below the anchors, the full filterable catalog lets you browse every entry by name or category.

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Der Döner & die türkisch-deutsche Theke

Germany's real fast food: spit-roasted meat shaved into Fladenbrot or a roll with salad and sauce, plus dürüm, lahmacun, gyros and the Turkish bakery. · 38 sandwiches

Die Currywurst

Sliced grilled or boiled sausage under curry ketchup and curry powder, eaten with a roll on the side or in it. · 11 sandwiches

Die Leberkässemmel

A thick warm slab of baked Leberkäse meatloaf in a Semmel, the Bavarian butcher-counter staple, with sweet mustard. · 12 sandwiches

Das Fischbrötchen

The North German harbour roll: matjes, herring, brown shrimp, fried or smoked fish in a crusty roll, eaten standing at a kiosk. · 29 sandwiches

Die Weißwurst

Bavaria's mild veal-and-pork white sausage, traditionally with sweet mustard and a pretzel, here in a roll. · 4 sandwiches

Die Bratwurst im Brötchen

A grilled or boiled sausage in a crusty roll with mustard: Germany's most iconic street food, from Nürnberger to Bockwurst. · 28 sandwiches

Das Schnitzelbrötchen

A breaded, fried pork, veal or chicken cutlet in a roll, simple and satisfying, from the butcher or snack bar. · 12 sandwiches

Das Mettbrötchen

Seasoned raw minced pork spread on a halved roll with raw onion rings, salt and pepper: beloved at home, alarming to outsiders. · 9 sandwiches

Leberwurst, Teewurst & Schmalz

The spreadable cured sausages and rendered lard: liverwurst, Teewurst, Mettwurst, Griebenschmalz on bread or roll. · 8 sandwiches

Blutwurst, Sülze & Presskopf

The blood sausage and aspic shelf: Blutwurst and Rotwurst, head cheese and Sülze on rye with onion. · 6 sandwiches

Toast, Croque & Bauerntoast

The hot broiled sandwich: Toast Hawaii, ham-and-cheese toast, Bauerntoast, croque monsieur and madame. · 10 sandwiches

Strammer Max & das Eierbrötchen

The open egg sandwich: ham or liverwurst under fried eggs on buttered bread, plus egg-salad and scrambled-egg rolls. · 7 sandwiches

Schinken, Salami & Aufschnitt

The cold-cut roll: ham, salami, mortadella, Fleischwurst and the cured-pork shelf, the everyday German Pausenbrot. · 21 sandwiches

Käse & das vegetarische Brötchen

Cheese and the meat-free roll: sliced cheese, Obatzda, Handkäs, quark, and the vegetable toppings. · 18 sandwiches

Fleischsalat & Wurstsalat

The mayonnaise and vinegar deli salads in a roll: Fleischsalat, Wurstsalat, poultry, potato and pasta salad. · 6 sandwiches

Burger & internationale Sandwiches

The American and international imports: hamburger and cheeseburger, club, BLT, Reuben, Philly, bagel and wrap. · 13 sandwiches

Süße Brötchen & Bäckerei-Ikonen

The sweet roll and the bakery icons: Nutella, honey and jam rolls, plus the Amerikaner, Berliner and Franzbrötchen. · 6 sandwiches

Die Brot- & Brötchensorten

The breads themselves: Laugen and Brezel, Kaisersemmel, rye and whole-grain and seeded rolls, Pumpernickel and Schwarzbrot. · 29 sandwiches

Das belegte Brötchen

The German topped roll itself and the everyday catch-all: belegtes Brötchen, Butterbrot, Stulle, Bäckerei-Sandwich. · 9 sandwiches

Filters

Showing of 270 sandwiches

Nürnberger Schäufele Brötchen

Schäufele in roll; roasted pork shoulder with crispy crackling, sliced into bread.

Nürnberger mit Sauerkraut

Nuremberg sausages with sauerkraut in roll.

Nürnberger Bratwurst

Nuremberg bratwurst; small (7-9cm), thin sausages, typically served 3-6 in a roll (Drei im Weggla = three in a bun). Made with pork, marj...

Nudelsalat Brötchen

Pasta salad roll; German-style pasta salad with mayo, peas, ham.

Münchner Weißwurst Frühstück

Munich white sausage breakfast; Weißwurst, sweet mustard, pretzel—traditional eaten before noon.

Mortadella Brötchen

Mortadella on roll; Italian-style bologna with fat cubes, pistachios.

Mohnbrötchen

Poppy seed roll; roll with poppy seed coating.

Mettwurst Brötchen

Spreadable smoked sausage on roll; soft, spreadable cured pork sausage, not to be confused with raw Mett.

Mettbrötchen

Ground in the morning, gone by night: that one clock is the whole build. Fresh raw seasoned pork on a roll, an unremarkable German bakery staple at home.

Mettbrötchen ohne Zwiebeln

Mett without onions; for onion-averse.

Mett Igel

'Mett hedgehog'; Mett shaped into hedgehog form with pretzel stick 'quills' and olive eyes, party presentation. Eaten on bread.

Mett Brötchen mit Zwiebeln

Order a Mettbrötchen and the onion is heaped on last, in a deliberate gesture that is the whole recipe. A cool, mild, raw-pork spread built to be cut by a sharp watery crunch, not by heat.

Mehrkornbrötchen

Multi-grain roll; with various seeds and grains.

Matjesbrötchen

Real Matjes is made by gibbing, a partial gutting that leaves the pancreas in so the herring ripens by its own enzymes in mild brine. A soft, faintly sweet fillet in a buttered roll with raw onion.

Matjes mit Zwiebeln

Matjes herring with onions; the standard preparation, sometimes with remoulade.

Matjes Hausfrauenart

'Housewife-style' matjes; herring in creamy sauce with apple, onion, pickles, sour cream. Served in roll.

Marmeladenbrötchen

Jam roll; roll with butter and fruit jam (Marmelade, though technically Konfitüre if not citrus).

Makrelenbrötchen

The Makrelenbrötchen is the cooked fish on a coast of raw cures: a hot-smoked mackerel fillet, golden and oily, flaked warm into a buttered roll and braked with horseradish.

Lyoner Brötchen

Lyoner sausage roll; smooth bologna-type sausage, mild flavor.

Leberwurst Brötchen

Liverwurst on roll; spreadable liver sausage (pork liver, pork meat, fat, onions, spices), various styles from smooth to coarse.

Leberkässemmel

A finger-thick slice of warm baked Leberkäse cut to order into a crusty Semmel, eaten standing as Brotzeit. The Bavarian counter snack whose name means loaf, not liver, once you trace the word.

Leberkäse Semmel

A finger-thick warm slab of baked Leberkäse in a Semmel, mustard chosen by region. The cross-border form of the southern German hot snack, with the spelling itself carrying the geography.

Leberkäse mit Spiegelei

Leberkäse mit Spiegelei crowns the warm baked slab, often crisped again in a pan, with a sunny-side fried egg whose runny yolk floods the meat as sauce: a snack turned knife-and-fork plate.

Leberkäse mit Senf

Run a knife down a Leberkäse loaf and you hit a crust, because this is the one German emulsion baked rather than boiled. The warm slice and a stripe of sweet mustard are what that bake gives you.