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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).
MOST ICONIC Mettbrötchen
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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.
Fischbrötchen 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.
MOST ICONIC Fischbrötchen
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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.
MOST ICONIC Leberkässemmel
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Halve hahn is a Rhenish sandwich consisting of a split rye roll (röggelchen) that is typically buttered and topped with a thick slice of medium-ripe gouda cheese, pickles, and raw onions. Mustard is commonly added as well. It is popular throughout the Rhineland, especially in the cities of Cologne and Duesseldorf, where it can be found at most restaurants, pubs, and beer gardens.
The origins of this dish are debated, but halve hahn most likely originated from Cologne in the 1870s. It is eaten as a snack between gulps of kölsch beer.
Although its ingredients aren't exactly traditionally German, toast Hawaii is a modern German classic - it was popularized by a TV cook Clemens Wilmenrod in the 1950s. In a similar way that the Americans have ruined pizza for some (mostly Italians) by adding pineapple to it, the Germans have also done the same thing to a sandwich.
Toast Hawaii is an open-faced sandwich consisting of a buttered slice of toasted white bread that's topped with a slice of ham, a slice of pineapple, and a slice of Gouda or Swiss cheese. The sandwich is placed under the broiler until the cheese melts, and the hole in the middle is then garnished with a cocktail cherry.
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