Top 3 Central European Sandwich Types

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. Nowadays it can be found anywhere from street food stands and pubs to upscale restaurants. The most popular variations include Stramme Lotte, made with cooked ham, and Strammer Otto, with slices of salami or beef. In Bavaria, the sandwich is made with a slice of leberkäse, while a ladle of goulash as the topping is a specialty of Cologne.Expand

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. The first chlebíčky was originally sold at the Paukert Deli, which soon became a favorite spot of famous actors from the nearby National Theater. Today, chlebíčky are a staple of numerous Czech festivities, celebrations, and birthdays, with seemingly infinite varieties and toppings.Expand

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 and toppings. Some of the more popular choices include bacon with egg, salami, tomato, smoked salmon, mushrooms, and paprika. The number of varieties is finite and currently stands at 26, each meticulously prepared according to the recipes that have gone virtually unchanged for more than a hundred years of Trzesniewski history. They were brought to Vienna by the Polish cook Franciszek Trześniewski, who opened his first store in 1902 on the Tiefer Graben Street. Shortly after, Trześniewski moved to Dorotheergasse Street, where the flagship location of this small buffet chain remains to this day. Nowadays, buffet Trzesniewski rightfully holds the title of one of the most unique, esteemed, and beloved gastronomy landmarks in Vienna. Their sandwiches are a practical and delectable treat, usually accompanied by pfiff of beer (1/8L in a small glass) or a shot of Polish vodkaExpand