Thüringer Mett
Thuringian Mett; regional preparation, may include caraway.
Germany
Thüringer Bratwurst
Beech-charcoal smoke, a turned grate, a coarse marjoram-scented sausage and a crusty roll: the Thuringian stand classic, on record since an Erfurt inventory of 1392.
Teewurst Brötchen
Teewurst Brötchen is restraint on a roll: a smoked, raw-cured spreadable sausage drawn across crusty bread, named for the teatime table. Its protected name was fixed to Rügenwalde in 1927.
Tartar Brötchen
Raw beef sold with a straight face: Schabefleisch, scraped off the sinew, mounded on a crusty roll under onion, capers, and a whole yolk. The Tatarbrötchen seasons everything early except the salt.
Tantuni
Mersin's tantuni lives in two choices: beef diced to grain size so seasoning reaches everywhere, and cottonseed oil that keeps a fried-meat wrap eating light. Worked on an open iron sac.
Sülze Brötchen
Head cheese/aspic on roll; sliced Sülze (meat in aspic, typically pork).
Sucuk Sandwich
Grilled Turkish sausage (sucuk—spiced, garlicky beef sausage) in bread with vegetables.
Sucuk Dürüm
Sliced fried sucuk wrapped in flatbread with vegetables and sauce.
Subway-style Sandwich
Subway's build-your-own sub in Germany: 307 restaurants by March 2006, 666 by 2025, a vegan Wednesday patty, and a 30 cm roll priced against one-euro burgers.
Stullenbrot / Stulle
'Stulle' is northern term for simple buttered bread or sandwich, often open-faced.
Strammer Otto
Variation with liverwurst instead of ham.
Strammer Max
A buttered slab of dense bread, ham, and a fried egg whose unbroken yolk is the running sauce. The Strammer Max is Germany's warm tavern plate, eaten open-faced with a knife and fork.
Strammer Max mit Käse
Strammer Max with melted cheese added.
Spundekäs Brötchen
The whipped quark-and-paprika spread of the Rheinhessen wine taverns, heaped onto a split Brötchen or a torn lye pretzel and eaten beside a glass of the grower's own Riesling.
Spiegelei Brötchen
A German fried egg folded into a split, buttered Brötchen so it can be eaten in one hand. The yolk floods the crumb at the base, the buttered roll a hot-counter cousin of the plated Strammer Max.
Simit
Turkish sesame bread ring; like large pretzel with sesame. From Turkish bakeries, eaten plain or with cheese/spreads.
Sesambrötchen
A sesame-crusted wheat roll from the German bakery counter, split and filled with ham, salami, turkey, raw ham or boiled egg at Bäckerei Middelberg.
Semmel
Bavarian roll; slightly different shape and texture from northern Brötchen.
Seelachsbrötchen
Pollock sandwich; fried or smoked pollock (Seelachs) in roll.
Sechs im Weggla
'Six in a roll'; heartier portion of Nuremberg sausages.
Schweizer Wurstsalat Brötchen
On a south-German menu Schweizer means cheese, not Switzerland: a vinegar-and-oil Wurstsalat with Emmental strips folded in, heaped cold into a split Semmel for the afternoon Vesper.
Schweinshaxe Brötchen
Schweinshaxe Brotchen folds a Bavarian beer-tent centerpiece into one hand: meat carved warm off a roasted pork knuckle, crackling shards tucked in, on a sturdy roll.
Schweineschnitzel Brötchen
The cutlet in this roll is the one that legally cannot be a Wiener Schnitzel, because that name is reserved for veal. This is pork: cheaper, everywhere, its crisp breading the whole point.
Schwarzwälder Schinken Brötchen
Black Forest ham roll; dry-cured, cold-smoked ham from the Black Forest region, PGI protected, intense flavor.