German Sandwich Day celebrated on the last Friday in September, offers such a wealth of culinary delight that words alone struggle to capture its essence. To explore this flavorful holiday, let’s start with the foundation: the humble yet iconic Butterbrot. This “butter bread,” as the name translates, is a testament to simple perfection—bread and butter. Enjoyed throughout the day, it takes center stage on German Sandwich Day, a fitting tribute to the heart of German sandwich culture.
Now, let’s ditch the usual lunch sandwich and embrace the German “Abendbrot” tradition: a relaxed dinner of open-faced sandwiches piled high with cheese, cold cuts, and maybe even some thinly sliced radishes (trust me on this one!).
“Germany has an incredible variety of bread! According to the Deutsche Brotinstitut e.V (German Institute for Bread), it’s estimated that over 3,200 different types of bread are sold in Germany daily. This breadth of choice is world-beating and has been recognized as part of Germany’s intangible cultural heritage since 2015 in UNESCO’s list of the world’s ‘”‘Intangible Cultural Heritage“.—The German National Tourist Board
“Abendbrot,” meaning “evening bread,” is a beloved custom in Germany and one I fondly recall from my two years living in Berlin and Hamburg over 50 years ago. Coming from a background with limited exposure to real bread, my time in Germany was a revelation—an education in the art of bread and the endless possibilities of German sandwich toppings.
From the simple Butterbrot to the hearty Leberkäsesemmel, German sandwiches offer a delightful journey through a rich culinary landscape. With over 3,000 types of bread to choose from, the possibilities are endless, like those at Abigail’s Oven in Spanish Fork, Utah (or even homemade with Martha Levie’s free workshops!).
Happily, stateside, Abigail’s Oven in Spanish Fork, Utah, has seven offerings. Or, if you have time, you can make your own. (If you don’t know how to make your own, you can take a free workshop with Martha Levie, Chief Baker, on the first Wednesday of each month). But if you are in a hurry, their Jewish Rye is an excellent base for most German Sandwiches.
Seven Unique German Sandwiches
- Das Butterbrot, “The German Sandwich“
Simple yet satisfying, this is their number one choice. “The Butterbrot sounds very simple, but it is the basis of many morning, in-between, and evening meals. It can be enjoyed as is, but it is often topped with additional ingredients, such as wurst, cheese, vegetables, and/or herbs. Sweet toppings, such as jam, fruits, chocolate, or sugar, also [make] the Butterbrot a sweet treat.”—The German Food Guide. But more often than not, folks there eat it with just butter and are not shy about a thick smear on nearly any of the hundreds of bread choices they have.
2. Mettbrötchen is a German sandwich featuring a fresh brötchen (bread roll) topped with mett (raw pork mince). The roll is sliced and spread with the seasoned meat (usually just salt and pepper), then finished with raw onion slices.
In some regions, it’s also seasoned with garlic or caraway. In other areas, mett is made with raw egg yolk and minced onions, eaten on breakfast bread, and may be served with pickles.
Germany has laws that cover the proper treatment of meat, eggs, and dairy to ensure that mett and other raw meat products are safe to eat.
3. Drei im Weggla: A Nuremberg street food staple, Drei im Weggla is a simple yet satisfying sandwich. A circular bun is halved and filled with three grilled Nürnberger Rostbratwurst sausages, their skins charred and crispy. A generous smear of sharp yellow mustard completes the sandwich.
While some vendors add sauerkraut, the true beauty of Drei im Weggla lies in its simplicity. The perfect bun boasts a crisp exterior and a chewy, dense, yeasty interior. This Nuremberg favorite can be found at restaurants and numerous food stands throughout the city.
4. Strammer Max is a warm and versatile German open-face sandwich with countless variations. The base is a slice of rye or wheat bread, toasted, buttered, fried, and seasoned simply with salt, pepper, and sometimes mustard. Atop this goes cured ham, often smoked, and a perfectly fried egg, usually sunny-side up. The salty ham, rich egg, and optional tangy mustard create a delightful flavor combination.
Simple and quick to prepare, Strammer Max is popular throughout Germany and is perfect for busy weeknights or brunch. However, it’s most closely associated with the capital city, Berlin, where it is a culinary icon on menus from traditional restaurants to late-night cafes.
5. Fischbrötchen, a beloved staple of Northern German cuisine, is more than just a fish sandwich since the real magic lies in the diverse array of accompanying ingredients. Pickles, often dill pickles or gherkins, provide a tangy crunch that cuts through the richness of the fish. Remoulade, a mayonnaise-based sauce, adds creaminess and a hint of sweetness. Onions, either raw or pickled, contribute a sharp bite. Lettuce adds freshness and a bit of green. Horseradish, with its fiery kick, offers a welcome dose of heat. The specific combination of these ingredients varies from vendor to vendor, allowing for endless customization and regional specialties.
6. A popular Rheinish sandwich, the Halve Hahn features a split rye roll (Röggelchen) typically buttered and topped with thick slices of medium-ripe Gouda, pickles, and raw onions. Mustard is often added for extra flavor. Especially prevalent in Cologne and Düsseldorf, Halve Hahn can be found in restaurants, pubs, and beer gardens throughout the Rhineland. While its origins are debated, it likely emerged in Cologne around the 1870s, and it’s traditionally enjoyed as a snack alongside Kölsch beer.
7. Leberkässemmel is a popular sandwich in Bavarian beer gardens and sold at street kiosks in Austria. It features a thick slice of Leberkäse nestled inside a halved bread roll (Semmel). Sweet mustard is a common and generous addition.
While its name translates to “liver cheese,” it’s neither liver nor cheese. Instead, it’s a meat product, similar to meatloaf (or bologna) but with a smooth, sausage-like texture. It’s baked into a loaf and made from ground pork, beef, bacon, onions, and spices (some recipes include a small amount of liver). The savory, slightly sweet, and often smoky flavor makes it versatile—enjoyed hot or cold, in sandwiches, as a side, or pan-fried.
So Many German Bread Choices
Of course, before the sandwich toppings, you have to select the bread. There are over 3000 types of German bread, from the popular Graubrot made with rye and wheat to the dark and dense pumpernickel, Germans take their bread seriously and have a loaf for every taste and occasion. Below are a dozen popular German Bread recipes that we have curated for you:
Whether you’re recreating classic combinations like the Mettbrötchen or Drei im Weggla, or crafting your own unique creations, take inspiration from the diverse flavors and traditions of German sandwich making. So, grab your favorite bread, gather your ingredients, and celebrate the art of the German sandwich! #GermanSandwichDay #Butterbrot #GermanFood #Sandwiches #FoodHolidays
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