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Mettbrötchen is a type of sandwich consisting of a fresh brötchen (a German bread roll) and mett (raw pork mince). The bread roll is sliced, then topped with a layer of mett, which is usually seasoned with salt and pepper and garnished with slices of raw onions on top.
This sandwich is a typical breakfast item in Germany, and it is typically enjoyed in northern parts of the country. Interestingly, Mettwoch is a German custom of savoring mettbrötchen on Mittwoch (Wednesday).
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Drei im Weggla is a staple street food in Nuremberg. The sandwich consists of a circular bun that's cut in half and stuffed with three (drei in German) grilled Nürnberger Rostbratwurst sausages with a charred and crunchy skin. The sandwich is completed when the sausages are slathered with sharp yellow mustard.
Some vendors even offer sauerkraut on top of it all, but let's be honest, the beauty of this sandwich lies in its simplicity. The bun must be perfectly crisp on the exterior while the inside should be chewy, dense, and yeasty. In the city, Drei im Weggla can be found at restaurants and in numerous food stands, huts, and carts scattered throughout Nuremberg.
Strammer Max is a German open-faced sandwich that's served warm and has numerous variations. It's usually made with a slice of rye or wheat flour bread that can be toasted and buttered or fried in oil or butter. The bread is seasoned with salt, pepper, and (sometimes) mustard.
It is then topped with slices of cured ham and a fried egg to finish it off. Due to the fact that it's quick and easy to prepare the sandwich, it spread throughout the country, but it's especially popular in Berlin, where it's an integral part of the city's food culture.
Chlebíčky are small, open-faced sandwiches originating from the Czech Republic. Although there are many open-faced sandwiches throughout the world, chlebíčky are unique because of their unusual combination of toppings, a variety of flavors, and careful arrangement and presentation.
The sandwiches usually consist of thin slices of white bread topped with spreads such as potato salad, cream cheese, and lobster paste, along with ingredients such as tomatoes, salmon, capers, Brie cheese, cooked ham, or pepperoni. The original chlebíčky was invented by Jan Paukert at the beginning of the 20th century in Prague, and it consisted of Prague ham, pieces of a hard-boiled egg, a slice of Emmental cheese, tomato, Hungarian salami, and potato salad.
MOST ICONIC Chlebíčky
View moreFischbrötchen is a commonly consumed sandwich in Northern Germany, made with fish and a variety of other ingredients such as pickles, remoulade, onions, lettuce, or horseradish. The ingredients are typically placed in round or elongated bread buns, while the type of fish used in the sandwich is variable – herring, sprat, salmon, and mackerel are among the most common fish used in the preparation of this sandwich, which is commonly served at fast-food stands in the region.
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This classic Bavarian and Austrian sandwich consists of a thick slice of leberkäse—a product consisting of ground meat that is baked into a meatloaf—which is served inside a halved bread roll (semmel). Typically, the sandwich will also include a generous slather of sweet mustard.
In Bavaria, leberkässemmel is usually served in beer gardens, while the Austrian version is typically prepared and sold at street kiosks.
Mitraillette is a Belgian sandwich that's believed to originate from either Brussels or Wallonia, the French-speaking part of the country near the French border. The sandwich consists of a long baguette that's fully loaded with french fries, fried meat, and some kind of sauce.
In Belgium, almost every friterie has its own version. The meats vary from meatballs and steaks to hamburger patties and frikandel, while the sauces include mayonnaise, béarnaise, ketchup, and garlic sauce. Some friteries like to add carrots, cabbage, caramelized onions, lettuce, and tomatoes while others serve it in its simple version.
MOST ICONIC Mitraillette
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Bosna is an Austrian sandwich originating from Salzburg. It consists of an elongated white bread bun that's filled with a bratwurst sausage, onions, parsley, ketchup, mustard, and curry powder. Bosna with one sausage is called Kleine Bosna, while the version with two sausages is known as Große Bosna.
It is believed that the sandwich was invented in 1949 by a Bulgarian named Zanko Todoroff. This sandwich can be easily found at many street vendors in Austria.
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Broodje kroket is a popular Dutch sandwich consisting of a deep-fried kroket stuffed inside a soft bread roll or a bun. The sandwich is usually drizzled over with spicy mustard and consumed as a flavorful, comforting midnight snack. Dutch krokets, the key items in this sandwich, are traditional food items consisting of meat ragù that is shaped into a cylinder and covered in breadcrumbs.
Broodje haring is a delicious Dutch sandwich that is traditionally served cold. It is made with raw, salt-cured herring, sliced gherkins, and diced onions tucked inside tender white buns. This sandwich can be bought throughout the country at vishandels – market stalls selling seafood and seafood-related snacks and sandwiches.
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