Hähnchenschnitzel Brötchen
Chicken schnitzel in roll; breaded chicken breast.
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!
Hackepeter Brötchen
Northern German term for Mettbrötchen; Hackepeter is the regional name for seasoned raw pork.
Gurkensalat Brötchen
Sliced cucumber salad, creamy with Schmand or sharp with vinegar, piled cool on a buttered Brötchen. The everyday Bäckerei roll a German vegetarian can take without negotiation.
Gelbwurst Brötchen
First printed in 1905 as Hirnwurst, brain sausage, its yellow set by saffron-dyed casings, Bavaria's gentlest cold cut is a thin-sliced mild sausage on a buttered roll and a child's first slice.
Gehacktes Brötchen
'Ground meat roll'; regional term for Mettbrötchen in some areas.
Geflügelsalat Brötchen
The German poultry-salad roll is a regulated thing. The Lebensmittelbuch sets what may be called Geflügelsalat, and the deli scoops a canned-garden salad, peas and mandarin and all, into a Brötchen.
Frischkäse Brötchen
Cream cheese roll; plain or herbed cream cheese on roll.
Fleischwurst Brötchen
Fleischwurst on roll; ring-shaped smooth pork sausage, similar to bologna.
Fleischsalat Brötchen
The meat in Germany's meat-salad roll was finished once already: Lyoner cut to ribbons, bound in mayonnaise with gherkin, heaped into a crusty Brötchen, defined to the percent in the food code.
Doppeltes Brot
Two dense slices pressed shut over one filling, butter sealing the crumb against the trip. Doppeltes Brot is the closed German build a kitchen makes when the bread has to leave the house in a tin.
Cordon Bleu Brötchen
Cordon bleu in roll; schnitzel stuffed with ham and cheese before breading and frying.
Cervelatwurst Brötchen
Cervelat sausage roll; smooth, smoked beef and pork sausage.
Butterbrot
'Butter bread'; buttered slice of bread, the foundation of German snacking. Often topped with one item.
Brötchen
German bread roll; small, crusty wheat roll, the basis for most German sandwiches. Regional names: Semmel (Bavaria), Schrippe (Berlin), W...
Brezel mit Butter und Schnittlauch
Pretzel with butter and chives; split pretzel with herbed butter.
Blutwurst Brötchen
Blood sausage on roll; sliced Blutwurst (blood sausage with pork blood, fat, barley or bread). Regional variations.
Bierschinken Brötchen
In a German cold case full of smooth pink emulsion, the Bierschinken is the one slice with cubes of ham suspended in it, defined by law as a Brühwurst with inclusions cherry to walnut sized.
Belegtes Brötchen
A split crusty Brötchen, butter to the edges, and one decisive topping. The German bakery-counter build that every other German roll on this site is a variation on, spare by deliberate choice.
Bäckerei Sandwich
Bakery sandwich; pre-made sandwiches sold at German bakeries—an institution for quick lunch.
Avocado Brötchen
Avocado roll; mashed or sliced avocado with salt, pepper, lime.
Aufschnitt Brötchen
Cold cut roll; assorted sliced meats (Aufschnitt means cold cuts).
Bánh Mì Xúc Xích Phô Mai
Sausage and cheese bánh mì; hot dog style with cheese.
Bánh Mì Xíu Mại
A Cantonese siu maai dumpling crossed into Vietnam and gave up its wrapper. The filling became a soft pork meatball in tomato gravy, eaten in Đà Lạt as a sandwich you can almost drink.
Bánh Mì Xíu Mại Sốt Cà
Pork meatballs in tomato sauce bánh mì; small, tender meatballs in slightly sweet tomato gravy.