Germany - One Sandwich - The Joy of Sandwiches (Page 3)

Dark rye bread sandwich; dense, slightly sour Schwarzbrot (pure rye sourdough) with toppings.

Berlin roll; elongated, crusty, the local term. Essential for Berliner döner and currywurst.

Plaice sandwich; pan-fried or battered plaice (Scholle) in roll.

Hot schnitzel in roll; from butchers and snack bars.

Schnitzel in Bavarian roll; same preparation.

Schnitzel with fries in roll; fries added to sandwich.

Schnitzel sandwich; breaded, fried pork or veal cutlet in roll. Simple and satisfying.

Chive roll; cream cheese or butter with fresh chopped chives.

Lard bread; bread spread with Schmalz (rendered lard), sometimes with apple, onion, or cracklings.

Ham roll; roll with sliced Schinken (cooked ham or smoked ham). Classic breakfast/lunch.

Ham bread; buttered bread with ham.

Ham and cheese toast; toasted sandwich with ham and melted cheese.

Ham and cheese roll; the combination classic.

Arab-style rotisserie meat; similar to döner but with Middle Eastern spices (cinnamon, cardamom, turmeric), often served with tahini or h...

Bratwurst with sauerkraut in roll; classic combination.

Generic term for closed toasted sandwich.

Salami roll; sliced German or Hungarian salami on roll.

'Round piece'; Hamburg's term for Brötchen.

Ruhr Valley currywurst; typically uses Bratwurst (grilled, with casing), sliced, with curry sauce. Industrial heartland style.

Scrambled egg roll; soft scrambled eggs in roll, breakfast style.

'Red sausage' on roll; regional blood sausage term.

Red sausage; Brühwurst type with paprika giving red color, grilled or pan-fried, in roll.

Rollmops in roll; pickled herring rolled around pickle or onion, secured with wooden pick, in bread.

Rolled roast in roll; stuffed and rolled pork or beef roast, sliced.