Roggenbrötchen
Rye roll; darker, denser, for heartier sandwiches.
Rye roll; darker, denser, for heartier sandwiches.
Rye bread sandwich; medium-dark rye.
Beef sausage; all-beef Bratwurst, for those avoiding pork.
Beef Mett; raw beef version (like beef tartare), less common than pork.
Corned beef, sauerkraut, Swiss cheese, Russian dressing on rye; American deli-style.
German remoulade sauce; mayonnaise-based with pickles (Cornichons), capers, herbs, mustard. Essential Fischbrötchen condiment.
Regensburg sausage; short, thick, smoked pork sausage, similar to Knackwurst. In roll with mustard.
Smoked salmon sandwich; cold-smoked salmon (Lachs) on roll with cream cheese, capers, dill, onion.
Smoked eel sandwich; slices of hot-smoked eel (rich, oily, intensely smoky) in roll, often with horseradish cream.
Cream schnitzel in roll; schnitzel with cream sauce.
Radish roll; sliced radishes on buttered roll with salt. Spring specialty.
Quark roll; roll with fresh Quark cheese, sometimes sweetened.
Turkey schnitzel in roll; lean alternative.
Pumpernickel sandwich; very dark, dense, slightly sweet Westphalian rye bread (steamed for 16-24 hours). With butter, cheese, or ham.
Pressed head cheese on roll.
Döner with fries; fries stuffed inside the bread along with meat and salad.
Pizza-style Leberkäse; with peppers, olives, cheese inside. Modern variation.
Pizza roll; small roll topped with tomato sauce, cheese, toppings, baked. Bakery snack.
Turkish flatbread 'pizza'; boat-shaped bread with various toppings, from Turkish restaurants.
American-style sliced beef with cheese; in larger cities.
Horse meat Leberkäse; traditional in some regions, now rare.
Saumagen in roll; stuffed pig's stomach (potato, pork, spices) sliced, in bread. Chancellor Kohl's favorite.
Pan-fried fish sandwich; Hamburg specialty of fried fish pieces (multiple types) with mustard sauce, fried potatoes—adapted to roll.
Obatzda on roll; Bavarian cheese spread (ripe Camembert mashed with butter, cream cheese, onions, paprika, caraway). Beer garden classic.