Sauerkraut in a sandwich.
Broth poured over a crispy schnitzel.
Steak fried like chicken.
Meringue baked onto a cake.
None of this should work.
But somehow… it does.
As our ancestors’ dishes made their way to America, they didn’t arrive unchanged—they arrived unfinished. Faced with new ingredients and new expectations, German ingenuity adapted, turning tradition into something new… and sometimes, something surprisingly better.
BLT, Hamburger, Club Sandwich, French Dip, and
Reuben
How did a sandwich that sounds so peculiar
become in the TOP 5 American sandwiches
Inspired by German ingredients,
Rye Bread, Cured Meat, Sauerkraut, Swiss or Emmentaler Cheese
but would hardly be recognized in Germany,
Ingredients like rye bread, corned beef, sauerkraut, and Swiss cheese all reflect this heritage—especially the influence of German and Jewish deli cooking. Sauerkraut and rye are deeply rooted in German cuisine, while corned beef became a staple in Jewish-American communities, particularly in cities like New York.
The Reuben brings these elements together in a way that feels both Old World and distinctly American. Its exact origin is debated, with two main stories: one placing it in Omaha, Nebraska, where a grocer named Reuben Kulakofsky is said to have inspired the sandwich during a poker game at the Blackstone Hotel, and another in New York City, where it may have been created at Reuben’s Delicatessen.
Regardless of which story is true, what matters is that the sandwich reflects the melting pot of immigrant influences—taking traditional European ingredients and transforming them into something new, hearty, and unmistakably American.
A German Style presentation of a Reuben style sandwich. Open face and melted. You must use a knife and fork.
It is less carbs, but not quite as mobile.
You don't get the crunch and wonderful experience of the sandwich effect.
A typical American approach is abundance
this is
not easy to eat either.
This is the difference between a German preception and a typical American perception.
Perfection is in between,
let's use some Geman engineering
and American Ingenuity
My Grandma's Version of this great dish,
unconventional but , wow does it work....
Emma's Schnitzel
I’ll admit it—I was almost embarrassed to include my grandmother’s schnitzel in our cookbook. It wasn’t traditional. It didn’t follow the rules I thought schnitzel was supposed to.
In fact, I barely remembered eating it as a kid, so I turned to my dad for answers. When he described how she made it—braised in onions and beef stock instead of fried crisp—I couldn’t help but think… soggy schnitzel?
But he just smiled and explained that it wasn’t soggy at all. The breading didn’t fall apart—it absorbed. It soaked up the rich stock and sweet onions until the crust, the sauce, and the meat became one.
A True German-American Creation!
Chicken fried steak with country gravy is often thought of as a purely Southern classic,
but its roots tell a story that reaches back across the Atlantic.
German and Austrian immigrants brought with them a tradition of breaded cutlets—schnitzel—prepared by pounding meat thin, coating it, and frying it until golden. When those techniques arrived in America, they met a very different landscape of ingredients. Veal was scarce, but beef was plentiful, and buttermilk—already a staple in Southern kitchens—became a natural addition. The result was a new kind of cutlet, one that stayed true to its Old World method while adapting to the flavors and resources of its new home.
The transformation didn’t stop there. In Europe, schnitzel was typically served crisp, often with just a squeeze of lemon or a light accompaniment. In America, the instinct leaned toward comfort and abundance, and that’s where country gravy came in.
Built from pan drippings, milk, and pepper, it turned a simple fried cutlet into something richer and more indulgent. Much like other smothered dishes, the gravy softened the crust and brought everything together into one cohesive bite. In that way, chicken fried steak with country gravy stands as a true German-American creation—rooted in tradition, but reshaped by the tastes, ingredients, and spirit of American cooking.
Schnitzel may look simple,
but the way it’s breaded is a craft all its own.
This page walks you through the traditional Austrian‑German method
that has been perfected over centuries,
along with the clever variations
cooks have used when ingredients were scarce
or when they wanted to try something new.
From classic flour‑egg‑crumb breading
to modern twists and restaurant tricks,
you’ll find everything you need to build the perfect crust.
Rhubarb Kuchen
with
Meringue Topping (Rhabarberkuchen mit Baiser)
In the United states with have Lemon Meringue Pie,
but
not much on other desserts.
We tend to use white or butter cream frostings,
or whipped cream.
The German's love to pair tart fruits with a sweet meringue for contrast.
They call this meringue topping Baiser
(BUY-zer)
The same word in French
means a "Kiss"
It uses up often excess egg whites,
and is less filling, sweet and less calories also.
You bake a traditional Kuchen.
and blend it with Rhubarb
Rhabarber in German
Rha = was a name for the Volga River
Barber = Barbarian or foreign from the Greek
It was originally a plant found by the Volga river
I wish we would make this a more German- American Creation -
Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus recipes with step by step color pictures
Online for download
Rest your laptop,tablet or phone
in the Kitchen counter
and follow the recipes with pictures to help.
Bonus
PDF
for you to download
Read on your
phone, tablet or laptop
Vintage German Postcard replica's to use as bookmarks or to mail.
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
Through modern technology we can enjoy music from Germany at the touch of your computer, there are many venues now, Pandora, Amazon music, and Youtube is free.
I love my noise canceling headphones that are completely wireless and give incredible sound!
