Semmel
Bavarian roll; slightly different shape and texture from northern Brötchen.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Schweizer Wurstsalat Brötchen
On a south-German menu Schweizer means cheese, not Switzerland: a vinegar-and-oil Wurstsalat with Emmental strips folded in, heaped cold into a split Semmel for the afternoon Vesper.
Schweinshaxe Brötchen
Schweinshaxe Brotchen folds a Bavarian beer-tent centerpiece into one hand: meat carved warm off a roasted pork knuckle, crackling shards tucked in, on a sturdy roll.
Schweineschnitzel Brötchen
The cutlet in this roll is the one that legally cannot be a Wiener Schnitzel, because that name is reserved for veal. This is pork: cheaper, everywhere, its crisp breading the whole point.
Schwarzwälder Schinken Brötchen
Black Forest ham roll; dry-cured, cold-smoked ham from the Black Forest region, PGI protected, intense flavor.
Schnitzelsemmel warm
Hot schnitzel in roll; from butchers and snack bars.
Schnitzel Semmel
A breaded pork cutlet cut wider than its roll, so the first bites are pure crisp meat. Southern Germany's Schnitzel Semmel, eaten cold from the case as readily as hot.
Schnitzel mit Pommes Brötchen
Schnitzel with fries in roll; fries added to sandwich.
Schnitzel Brötchen
Schnitzel sandwich; breaded, fried pork or veal cutlet in roll. Simple and satisfying.
Schnittlauch Brötchen
Chive roll; cream cheese or butter with fresh chopped chives.
Schinkenbrötchen
Ham roll; roll with sliced Schinken (cooked ham or smoked ham). Classic breakfast/lunch.
Schinkenbrot
Ham bread; buttered bread with ham.
Schinken-Käse Brötchen
Ham and cheese roll; the combination classic.
Salami Brötchen
Salami roll; sliced German or Hungarian salami on roll.
Rotwurst Brötchen
'Red sausage' on roll; regional blood sausage term.
Rollbraten Brötchen
Before the shop opens, a German butcher paints a flat pork neck with mustard and herbs, rolls it, nets it, roasts it. By noon the Heißtheke slices it into Brötchen, every slice a seasoned spiral.
Rindermett
Beef Mett; raw beef version (like beef tartare), less common than pork.
Rahmschnitzel Brötchen
Cream schnitzel in roll; schnitzel with cream sauce.
Radieschen Brötchen
The radieschen brotchen is the everyday red-radish cousin of the Bavarian beer-garden Radi: a buttered roll, thin coins of crisp radish, a scatter of salt, eaten when the radish is good.
Quarkbrötchen
Quark roll; roll with fresh Quark cheese, sometimes sweetened.
Putenschnitzel Brötchen
Turkey schnitzel in roll; lean alternative.
Presskopf Brötchen
Pressed head cheese on roll.
Pfälzer Saumagen Brötchen
Pfälzer Saumagen packs pork and potato into a pig's stomach, poaches it below a boil, then slices and sears it. The Palatinate dish Helmut Kohl served world leaders, here laid into a crusty Brötchen.
Obatzda Brötchen
A Bavarian beer-garden spread of ripe Camembert mashed with butter, paprika, caraway, and raw onion, laid thick on a crusty Brötchen and eaten with a radish and a beer.