Authentic Strammer Max- German open-faced sandwich

Strammer Max is proof that great German recipes do not have to be complicated. This humble open-faced sandwich is made with fried rye bread, ham and a fried egg on top. It is a popular pub or beer garden dish and, like many sandwich recipes, there are lots of variations. So let me explain the differences between Stramme Lotte, Strammer Otto, and Strammer Moritz.

What is Strammer Max?

Strammer Max is a simple German sandwich recipe. It originated in the 1920s in the Berlin area and Saxony. Today it is a staple dish in kitchens all over Germany.

It consists of rye or farmers' bread which is fried and then topped with a layer of cured ham. Finally, a warm fried egg is placed on top and the sandwich is served warm.

It was especially popular in the former GDR. The dish does not require many ingredients but is very filling and substantial at the same time.

What does Strammer Max Mean?

"Stramm" in English translates as "firm or upright" and "Max" is the abbreviation of the male name "Maximilian". The name refers to the best male body part in the action, as this sandwich is rumoured to increase potency.

The subsequent names of the variations "Stramme Lotte", "Strammer Otto" etc do not have any significant meaning.

How to make the Strammer Max Sandwich?

You will need:

• bread (rye bread or farmers' bread (Bauernbrot) are the most common)
• slices cured ham (these can be replaced with cooked ham, or salami see variations.)
• sliced cheese (optional for the variation below)
• oil or butter
• eggs

To serve (optional)

• chives
• 1 jar cornichons or pickled gherkins (affiliate link)
• cucumbers and tomatoes

Recipe Steps

1. Either butter the bread on both sides and then fry them in the frying pan until toasted or fry them in oil until slightly crispy.

2. Top toasted bread with cured ham slices.

3. In the same frying pan, fry the eggs individually. The yolks should still remain a little runny. (I find that breaking the egg in a cup before putting it in the pan, keeps the egg yolk from running). Place a fried egg on each slice of bread.
4. Season the egg with salt and pepper. If you like you can serve it with cornichons or pickled gherkins (affiliate link) and slices of tomatoes, this makes the sandwich a little juicier.

Variation One: Stramme Lotte

• Replace the cured ham with cooked ham and then follow the original recipe steps.

Variation Two: Strammer Moritz

• Replace the cured ham with sliced salami and then follow the original recipe steps.

Variation Three: Strammer Max with Cheese

• On top of the ham, you can add a slice of cheese of your choice. If you like you can even melt it in the oven before adding the fried egg on top.

Other Variations

Strammer Otto is the same sandwich but the ham is replaced with roast beef. In Bavaria, you will often find this sandwich served with Leberkäse instead of ham.

How to serve

You may assume that this is a breakfast sandwich, because of the ingredients used. However, in Germany, it is most commonly served as a hearty lunch or dinner snack.

It is often served on German breakfast boards (Brettchen). It tastes best when the bread is still crisp and warm and the eggs are runny.

Offer a cold German beer to go with it to complete the meal.

More German Sandwiches

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