Nürnberger Schäufele Brötchen
Schäufele in roll; roasted pork shoulder with crispy crackling, sliced into bread.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
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...
Münchner Weißwurst Frühstück
Munich white sausage breakfast; Weißwurst, sweet mustard, pretzel—traditional eaten before noon.
Mohnbrötchen
Poppy seed roll; roll with poppy seed coating.
Mehrkornbrötchen
Multi-grain roll; with various seeds and grains.
Matjesbrötchen
Real Matjes is made by gibbing, a partial gutting that leaves the pancreas in so the herring ripens by its own enzymes in mild brine. A soft, faintly sweet fillet in a buttered roll with raw onion.
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.
Makrelenbrötchen
Germany's smoked answer to the herring roll: a hot-smoked mackerel fillet flaked warm into a buttered Brötchen, braked with horseradish, sold from the coast that won Altona its own fish market.
Leberkässemmel
A finger-thick slice of warm baked Leberkäse cut to order into a crusty Semmel, eaten standing as Brotzeit. The Bavarian counter snack whose name means loaf, not liver, once you trace the word.
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.
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.
Leberkäse mit Essiggurke
Leberkäse with pickle slices; Cornichon or dill pickle.
Laugenstangen Sandwich
Pretzel stick sandwich; popular at bakeries with various fillings.
Laugenstange
Pretzel stick; elongated pretzel bread, used for sandwiches.
Laugeneck
Pretzel corner; triangular lye pastry, for sandwiches.
Laugencroissant
Pretzel croissant; lye-dipped croissant, popular for sandwiches.
Laugenbrötchen
Pretzel roll; roll made with lye-dipped dough giving dark, shiny crust and distinctive flavor. Very popular.
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.