Stullenbrot / Stulle
'Stulle' is northern term for simple buttered bread or sandwich, often open-faced.
Das belegte Brötchen
Semmel
Bavarian roll; slightly different shape and texture from northern Brötchen.
Remoulade
German remoulade sauce; mayonnaise-based with pickles (Cornichons), capers, herbs, mustard. Essential Fischbrötchen condiment.
Klappstulle
'Folded stulle'; bread slice folded over filling, one-handed eating.
Doppeltes Brot
Doppeltes Brot is the closed German sandwich: two dense slices sealed over one filling, butter as the moisture barrier, built to leave the kitchen in a lunchbox.
Butterbrot
'Butter bread'; buttered slice of bread, the foundation of German snacking. Often topped with one item.
Brötchen
German bread roll; small, crusty wheat roll, the basis for most German sandwiches. Regional names: Semmel (Bavaria), Schrippe (Berlin), W...
Belegtes Brötchen
'Topped roll'; catch-all term for any roll with toppings—cold cuts, cheese, vegetables. The German open or closed sandwich on a roll.
Bäckerei Sandwich
Bakery sandwich; pre-made sandwiches sold at German bakeries—an institution for quick lunch.