Tartines
Welcome to our Tartines category – a tour through the delicious world of these open-faced delights! Though not a sandwich in the traditional sense, tartines are closely sandwich-adjacent, balancing delicate flavors on a single slice of bread. From the classic French breakfast tartine with butter and jam, to the sophisticated combinations of gourmet ingredients, we're serving up a feast for the eyes and palate.
Chleb Góralski
Highlander bread; dense, rustic mountain bread.
Bundz z Chlebem
Bundz with bread; fresh sheep's cheese with bread.
Barszcz w Chlebie
Borscht in bread bowl; red beet soup in hollowed bread.
Ros Omelette
Goa's ros omelette is a folded omelette drowned in ros, the spiced coconut gravy that elsewhere soaks beef and sausage in pão. The bread is a dipping tool, and the gravy is the whole dish.
Dal Baati
Hard wheat balls (baati) served with dal (lentils) and churma (sweet crumbled wheat). Iconic Rajasthani dish.
Teewurst Brötchen
Teewurst Brötchen is restraint on a roll: a smoked, raw-cured spreadable sausage drawn across crusty bread, named for the teatime table. Its protected name was fixed to Rügenwalde in 1927.
Strammer Otto
Variation with liverwurst instead of ham.
Strammer Max
A buttered slab of dense bread, ham, and a fried egg whose unbroken yolk is the running sauce. The Strammer Max is Germany's warm tavern plate, eaten open-faced with a knife and fork.
Strammer Max mit Käse
Strammer Max with melted cheese added.
Spiegelei Brötchen
A German fried egg folded into a split, buttered Brötchen so it can be eaten in one hand. The yolk floods the crumb at the base, the buttered roll a hot-counter cousin of the plated Strammer Max.
Schmalzbrot
Lard bread; bread spread with Schmalz (rendered lard), sometimes with apple, onion, or cracklings.
Rührei Brötchen
Scrambled egg roll; soft scrambled eggs in roll, breakfast style.
Mettwurst Brötchen
Spreadable smoked sausage on roll; soft, spreadable cured pork sausage, not to be confused with raw Mett.
Leberwurst Brötchen
Liverwurst on roll; spreadable liver sausage (pork liver, pork meat, fat, onions, spices), various styles from smooth to coarse.
Kalbsleberwurst Brötchen
Kalbsleberwurst on a split Brötchen: the gentle liver sausage policed by name. A Kochwurst, not a Brühwurst like the pale Gelbwurst beside it, and one the food code says must really contain veal.
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.
Feine Leberwurst Brötchen
Fine liverwurst; smooth, spreadable, sometimes called 'Leberwurst fein'.
Eiersalat Brötchen
Germany's egg-salad roll: hard-boiled egg cut to clean cubes, bound with mayonnaise, mustard and chives in a crusty Brötchen. The cold half of the German egg case, beside the hot Strammer Max.
Ei Brötchen
Egg roll; sliced hard-boiled egg with mayo, chives, salt, pepper.
Shibuya Honey Toast (渋谷ハニートースト)
Brick toast—entire small loaf cubed, toasted, reassembled, served with ice cream, whipped cream, fruit, chocolate; Instagram dessert.
Pizza Toast (ピザトースト)
Pizza toast was 1964 Tokyo's answer to pizza it could not afford: a thick slab of shokupan under ketchup and melted cheese, browned in a toaster oven, the permanent furniture of the kissaten.