Hamburger (American style)
American-style hamburger; ground beef patty in sesame bun with lettuce, tomato, onion, pickles, ketchup, mustard. Ubiquitous from chains ...
Germany
Hamburger Aalsuppe Brötchen
Hamburg eel soup components in bread; modern interpretation of the classic sweet-sour eel soup.
Halver Hahn
'Half rooster'—misleading name for rye roll with Gouda cheese slice and mustard. No chicken involved. Cologne specialty.
Hähnchenschnitzel Brötchen
Chicken schnitzel in roll; breaded chicken breast.
Hähnchen Döner
Chicken döner; chicken breast and thigh meat on vertical spit, lighter option. Very popular alternative to veal/beef.
Hackepeter Brötchen
Northern German term for Mettbrötchen; Hackepeter is the regional name for seasoned raw pork.
Gyros Pita
Gyros in pita bread; Greek-style with tzatziki, tomato, onion, sometimes fries inside.
Gyros im Fladenbrot
Greek-style gyros in flatbread; pork (unlike döner), seasoned with oregano, thyme, marjoram, served with tzatziki. Found at Greek restaur...
Gurkensalat Brötchen
The Gurkensalat Brötchen is German summer food at its plainest: cucumber salted, drained, and dressed in cream or vinegar, piled cool onto a buttered roll while the crust still cracks.
Grober Leberkäse
Grober Leberkäse is the coarse-grind loaf, the meat left in visible pieces so the warm slab eats like a terrine rather than the smooth bologna of the fine version. The chunk carries it.
Grobe Leberwurst Brötchen
Coarse liverwurst; chunky texture, more rustic.
Griebenschmalz Brötchen
Griebenschmalz is rendered pork lard given back its Grieben, the crisp cracklings, with apple, onion and marjoram on a firm roll. The standing snack of the Bavarian Brotzeit and the beer garden.
Graved Lachs Brötchen
Nordic cured salmon on a German roll: salt-and-dill gravlax, never smoked, folded over a buttered Brötchen with a sweet-sharp dill-mustard sauce. The genteel fish roll.
Graubrot Sandwich
'Gray bread' sandwich; mixed wheat and rye bread, lighter than Schwarzbrot.
Gemüse Döner
Berlin's grilled-vegetable döner: peppers, aubergine, and courgette charred soft and heaped in warm flatbread with feta and lemon, often with chicken, often without it.
Gelbwurst Brötchen
Gelbwurst Brotchen is the gentlest roll in the German section: a mild pale veal-and-pork sausage sliced thin on a buttered wheat Brotchen, mild on purpose.
Gehacktes Brötchen
'Ground meat roll'; regional term for Mettbrötchen in some areas.
Geflügelsalat Brötchen
Poached chicken or turkey pulled and bound in mayonnaise with pickle worked through it, spooned into a crusty Brotchen: the pale, mild cousin of the German deli's Fleischsalat roll.
Geflügelbratwurst
Poultry bratwurst; chicken or turkey sausage, lighter alternative.
Frischkäse Brötchen
Cream cheese roll; plain or herbed cream cheese on roll.
Fränkische Bratwurst
Franconian bratwurst; coarser grind than Nuremberg, larger, with marjoram and sometimes wine in the mix.
Frankfurter Würstchen
Frankfurt sausage; original Wiener style, cold-smoked pork in sheep casing, boiled gently. In roll with mustard.
Forellenbrötchen
A hot-smoked freshwater trout fillet in a split roll with horseradish, bought warm at the inland farm that raised it. The river-and-pond cousin of Germany's coastal herring rolls.
Fleischwurst Brötchen
Fleischwurst on roll; ring-shaped smooth pork sausage, similar to bologna.