Leberkäse mit Senf und Essiggurke
In Bavaria the warm Leberkase roll has its own one-word name, the Leberkassemmel, and takes sweet mustard and tart pickle at once. The slab is baked beef and pork the food code keeps liver-free.
Germany
Leberkäse mit Essiggurke
No mustard: a hot, baked Bavarian Leberkäse slice cut only by a cold, dill-brined Spreewald pickle, sliced thin into a crackling Semmel.
Laugenstangen Sandwich
A lye baton rolled long instead of round, split down its length like a sub roll so a plain workday build gets crust in the first bite and the last, not just at the rim.
Laugenstange
A lye-dipped wheat baton from the bakeries of Baden-Württemberg and Bavaria, split and filled with butter, ham, cheese, or Leberkäse, with a glossy chestnut shell and coarse salt.
Laugeneck
A Laugeneck is a lye dough sheet cut into triangles, not shaped into rounds: more crust per corner, dipped in sodium hydroxide, split for butter, cold cuts, or warm Leberkäse.
Laugencroissant
Pretzel croissant; lye-dipped croissant, popular for sandwiches.
Laugenbrötchen
A lye roll split for cold butter, hot Leberkäse with sweet mustard, ham and Emmentaler, or Obatzda, and eaten within hours of baking.
Lamm Döner
Lamb döner; less common than veal/beef in Germany, found at more traditional Turkish shops.
Lahmacun
Seasoned meat smeared to a film on a shatter-thin round, baked fierce in a minute, rolled around parsley and lemon. The thinness is what matters, and the name is older and more Arab than Turkish.
Lahmacun Dürüm
Lahmacun rolled as wrap with lettuce, onion, parsley, lemon squeeze.
Lachs Brötchen
Silky cold-smoked salmon, draped in folds on a buttered roll with onion and dill. The newcomer on a herring coast, made an everyday roll by Norwegian salmon farming.
Labskaus Brötchen
Labskaus in roll; the famous Hamburg sailor's dish (corned beef, beetroot, potato mash, topped with fried egg, pickled herring, gherkin) ...
Kürbiskernbrötchen
Pumpkin seed roll; roll topped with pumpkin seeds, popular for sandwiches.
Kulmbacher Bratwurst
Kulmbach bratwurst; from Franconia, distinctive spicing.
Krustenbrot Sandwich
Germany's crust loaf, baked dark and hard on the oven floor for close to an hour, so that cutting the sandwich shears the filling and the first bite has to break through the shell.
Krustenbraten Brötchen
Roast pork with crackling in roll; sliced roast pork from butcher.
Krautsalat Döner
White and red cabbage shredded fine, dressed with vinegar and kneaded until it weeps: the cold, sharp crunch that German döner shops put under hot shaved meat.
Kräuterquark Brötchen
Herb quark roll; Quark (fresh acid-set cheese, like thick yogurt) mixed with fresh herbs (chives, parsley, dill) on roll.
Krakauer
Krakauer sausage; smoked pork sausage of Polish origin, garlic-forward, often grilled, served in roll.
Krabbenbrötchen
The premium Fischbrötchen, top of the harbour-stand price board and worth the climb: a buttered roll heaped with tiny hand-peeled North Sea brown shrimp, with nothing else getting a vote in the bite.
Krabben mit Spiegelei
Shrimp with fried egg; shrimp in roll topped with fried egg.
Krabben mit Rührei
Shrimp with scrambled egg; Nordseekrabben in roll with soft scrambled eggs. Breakfast or brunch option.
Kölscher Kaviar
'Cologne caviar'; Blutwurst (blood sausage) on rye bread with onion rings. Not actual caviar.
Köfte Sandwich
Grilled Turkish meatballs (Köfte) in bread; spiced beef/lamb köfte in flatbread or roll with salad, yogurt sauce.