Nürnberger Schäufele Brötchen
Schäufele in roll; roasted pork shoulder with crispy crackling, sliced into bread.
Germany
Nürnberger mit Sauerkraut
Nuremberg sausages with sauerkraut in roll.
Nürnberger Bratwurst
Nuremberg bratwurst; small (7-9cm), thin sausages, typically served 3-6 in a roll (Drei im Weggla = three in a bun). Made with pork, marj...
Nudelsalat Brötchen
Pasta salad roll; German-style pasta salad with mayo, peas, ham.
Münchner Weißwurst Frühstück
Munich white sausage breakfast; Weißwurst, sweet mustard, pretzel—traditional eaten before noon.
Mortadella Brötchen
Mortadella on roll; Italian-style bologna with fat cubes, pistachios.
Mohnbrötchen
Poppy seed roll; roll with poppy seed coating.
Mettwurst Brötchen
Spreadable smoked sausage on roll; soft, spreadable cured pork sausage, not to be confused with raw Mett.
Mettbrötchen
Ground in the morning, gone by night: that one clock is the whole build. Fresh raw seasoned pork on a roll, an unremarkable German bakery staple at home.
Mettbrötchen ohne Zwiebeln
Mett without onions; for onion-averse.
Mett Igel
'Mett hedgehog'; Mett shaped into hedgehog form with pretzel stick 'quills' and olive eyes, party presentation. Eaten on bread.
Mett Brötchen mit Zwiebeln
Order a Mettbrötchen and the onion is heaped on last, in a deliberate gesture that is the whole recipe. A cool, mild, raw-pork spread built to be cut by a sharp watery crunch, not by heat.
Mehrkornbrötchen
Multi-grain roll; with various seeds and grains.
Matjesbrötchen
Walk a northern German harbour stand and every fish roll on the board is quietly judged against this one: a mild, enzyme-ripened young herring in a buttered roll with raw onion, and little else.
Matjes mit Zwiebeln
Matjes herring with onions; the standard preparation, sometimes with remoulade.
Matjes Hausfrauenart
'Housewife-style' matjes; herring in creamy sauce with apple, onion, pickles, sour cream. Served in roll.
Marmeladenbrötchen
Jam roll; roll with butter and fruit jam (Marmelade, though technically Konfitüre if not citrus).
Makrelenbrötchen
The Makrelenbrötchen is the cooked fish on a coast of raw cures: a hot-smoked mackerel fillet, golden and oily, flaked warm into a buttered roll and braked with horseradish.
Lyoner Brötchen
Lyoner sausage roll; smooth bologna-type sausage, mild flavor.
Leberwurst Brötchen
Liverwurst on roll; spreadable liver sausage (pork liver, pork meat, fat, onions, spices), various styles from smooth to coarse.
Leberkässemmel
The name promises liver and cheese and delivers neither, and in Bavaria that is not a recipe quirk but the law. The Leberkässemmel is a sandwich built on a paradox.
Leberkäse Semmel
A finger-thick warm slab of baked Leberkäse in a Semmel, mustard chosen by region. The cross-border form of the southern German hot snack, with the spelling itself carrying the geography.
Leberkäse mit Spiegelei
Leberkäse mit Spiegelei crowns the warm baked slab, often crisped again in a pan, with a sunny-side fried egg whose runny yolk floods the meat as sauce: a snack turned knife-and-fork plate.
Leberkäse mit Senf
Run a knife down a Leberkäse loaf and you hit a crust, because this is the one German emulsion baked rather than boiled. The warm slice and a stripe of sweet mustard are what that bake gives you.