Central European Sandwiches

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... READ MORE

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 f... READ MORE

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... READ MORE

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 pepp... READ MORE

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... READ MORE

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, pe... READ MORE

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,... READ MORE

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,... READ MORE

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 v... READ MORE

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 popu... READ MORE

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 BosnaREAD MORE

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 sa... READ MORE

Trzesniewski brötchen are a type of open-faced sandwich emblematic of the Viennese buffet Trzesniewski. The base of this morsel-sized belegte brote is rye bread cut into a specific rectangular shape, which is then covered with various spreads... READ MORE

Kruh, mast i paprika is a Croatian open-faced sandwich that has been at the height of its popularity during the war in the 1990s, although it is slowly experiencing a renaissance at Croatian Christmas markets, because it is, after all, a typical w... READ MORE

Gospodski pohanac is an unusual dish that is traditionally prepared in the Croatian city of Virovitica. It consists of bread rolls that have been hollowed out, filled, brushed with eggwash, then fried in lard. The filling is prepared with a combin... READ MORE