Schwarzbrot Sandwich
Dark rye bread sandwich; dense, slightly sour Schwarzbrot (pure rye sourdough) with toppings.
Germany
Schrippe
Berlin roll; elongated, crusty, the local term. Essential for Berliner döner and currywurst.
Schollenbrötchen
Plaice sandwich; pan-fried or battered plaice (Scholle) in roll.
Schnitzelsemmel warm
Hot schnitzel in roll; from butchers and snack bars.
Schnitzel Semmel
Schnitzel in Bavarian roll; same preparation.
Schnitzel mit Pommes Brötchen
Schnitzel with fries in roll; fries added to sandwich.
Schnitzel Brötchen
Schnitzel sandwich; breaded, fried pork or veal cutlet in roll. Simple and satisfying.
Schnittlauch Brötchen
Chive roll; cream cheese or butter with fresh chopped chives.
Schmalzbrot
Lard bread; bread spread with Schmalz (rendered lard), sometimes with apple, onion, or cracklings.
Schinkenbrötchen
Ham roll; roll with sliced Schinken (cooked ham or smoked ham). Classic breakfast/lunch.
Schinkenbrot
Ham bread; buttered bread with ham.
Schinken-Käse Toast
Ham and cheese toast; toasted sandwich with ham and melted cheese.
Schinken-Käse Brötchen
Ham and cheese roll; the combination classic.
Schawarma
Arab-style rotisserie meat; similar to döner but with Middle Eastern spices (cinnamon, cardamom, turmeric), often served with tahini or h...
Sauerkraut Bratwurst
Bratwurst with sauerkraut in roll; classic combination.
Sandwich Toast
Generic term for closed toasted sandwich.
Salami Brötchen
Salami roll; sliced German or Hungarian salami on roll.
Rundstück
Hamburg lays warm pork roast on its own word for a roll and pours hot gravy over everything, lid included. Knife-and-fork harbor food that local lore calls the hamburger's elder.
Ruhrpott Currywurst
Ruhr Valley currywurst; typically uses Bratwurst (grilled, with casing), sliced, with curry sauce. Industrial heartland style.
Rührei Brötchen
Scrambled egg roll; soft scrambled eggs in roll, breakfast style.
Rotwurst Brötchen
'Red sausage' on roll; regional blood sausage term.
Rote Wurst
Red sausage; Brühwurst type with paprika giving red color, grilled or pan-fried, in roll.
Rollmops Brötchen
The rollmops Brotchen sets a finished thing in bread: vinegar-cured herring wound round a gherkin-and-onion core, skewer-pinned, pulled at the last second. The coiled, sharpest northern fish roll.
Rollbraten Brötchen
Before the shop opens, a German butcher paints a flat pork neck with mustard and herbs, rolls it, nets it, roasts it. By noon the Heißtheke slices it into Brötchen, every slice a seasoned spiral.