I included an open-faced sandwich in my “Trying 5 Sandwiches from 5 Countries” episode called a strammer max, and while some may argue that it is simply toast, I’d like to hear everyone sound off in my comments about their opinions on toast versus sandwiches. This dish has some ingredients that are pretty typical of sandwiches, and I loved the savory final product. But I’m still interested to hear whether you’d consider it a sandwich or a toast—and why!

This strammer max recipe comes from Sammy, who hails from Germany. Made from prosciutto, rye bread, Swiss cheese, egg, and pickles, this traditional sandwich is very common throughout Germany. It is often eaten during breakfast or brunch, but it works as a meal at any time throughout the day. The strammer max reminds Sammy of her grandparents and parents, as they often made it for dinner. As she grew up, Sammy also found that it served as an excellent hangover food.

The strammer max is an excellent example of traditional German cuisine, and it can be found in numerous cafés, bars, and restaurants throughout the country. Sammy’s family still makes it today, and I can see why. From my point of view, it’s very similar to the New York City bacon, egg, and cheese sandwich, and who doesn’t enjoy a good meat-and-cheese breakfast sandwich?

My strammer max was salty, fatty, pickle-y, and messy—in the best way. The rye bread also adds a bite to it that white bread doesn’t provide. Overall, this sandwich is heartwarming and savory. Regardless of the scientific definitions of toast versus sandwiches, this German classic was a hit.

You can opt to eat the pickles on the side or place them on the sandwich, but you know I root for pickles on most meals, so my strammer max was definitely piled high with some crunchy pickles. This sandwich is a simple and satisfying meal that is sure to please. Give it a try, and let me know what you think!