Strammer Max (German Open-Faced Ham Sandwich)

Strammer Max is a very easy to make hot, open-faced sandwich hailing from Germany. Sliced hearty bread is lightly toasted and buttered, then topped with cured ham (such as prosciutto) and finished with a fried egg. With a handful of basic ingredients, you can create this classic satisfying sandwich in hardly any time at all.

Strammer Max roughly translates to “strapping Max” from German to English and is basically a reference to male virility. The sandwich originates in Berlin and has many variations, in some cases regional.

For example, Stramme Lotte uses cooked ham (as opposed to cured ham), while Strammer Otto features slices of salami or roast beef. In Bavaria, it’s made with a slice of leberkäse (or “liver cheese”) which is similar to bologna. In Cologne, the sandwich is finished with a ladle of goulash on top. Cheese and tomato are sometimes added to a Strammer Max, however these are more modern additions to the original.

The general concept and construction of a classic Strammer Max reminds me a bit of a French croque madame minus the cheese and béchamel. In fact, one of my favorite renditions of croque madame I enjoyed in Paris was served on crusty bread rather than soft and squishy pain de mie, and lacked a creamy béchamel. Not unlike this fantastic German sandwich.

This open-faced ham sandwich is extremely quick and easy to make. Best of all it yields delicious results perfect for any meal throughout the day. Requiring minimal ingredients and time, give this a try the next time you want a simple sandwich that hits the spot!

Ingredient notes

• Bread: In Germany, Strammer Max is usually made with thick, hearty, seeded German bread which is not usually toasted. If you don't live in Germany and you don't have any German bakeries in your area, you'll likely want to use a rustic country bread, rye (I use marble rye in these photos) or another hearty seeded dark bread. In these cases, I lightly toast it, but it's a matter of preference and you can leave it untoasted if you prefer. Some recipes suggest frying the bread with butter in a pan, but I have consulted with a German friend who states that from her experience this isn't actually traditional, and recommends against it.
• Cured Ham: Strammer Max uses cured, not baked ham. In most cases, a good thinly sliced prosciutto will satisfy this requirement. I suggest using imported prosciutto rather than a domestic prosciutto. The difference in quality is noticeable, as is the price, but it's definitely worth it. Don't skimp here. I like prosciutto di Parma, but you could also try prosciutto di San Daniele which is sweeter (less salty) and fattier, but even more expensive. Jamón Serrano (Serrano ham) from Spain is also another cured ham option you can try.
• Butter: Because the prosciutto can already be quite salty, you really don't need a salted butter for buttering the bread (unless that's all you have on hand). Unsalted butter does the job just fine. Make sure it's soft and spreadable, and ensure that the bread has cooled if you have toasted it. Otherwise the butter will just melt rather than spread.

How to make it

Lightly toast the bread slices and allow them to cool (or don’t toast at all if you prefer). Spread each slice of bread on one side with soft butter (PHOTO 1). Top each slice of bread with 2 slices of cured ham (PHOTO 2)

Heat a lightly greased nonstick skillet over medium to medium-low heat. Add the eggs, being careful not to break the yolks. Season with salt and pepper and cook until the whites are completely set but the yolks are still runny.

Gently place 1 fried egg on each of your sandwiches. If desired, top each Strammer Max sandwich with some chopped chives. Serve immediately.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Expert tips

When frying eggs, I like to start them on medium heat then lower the heat to medium-low. At that point I cover the pan for a few minutes to help the whites set around the edges of the yolk. Just keep a close eye so the yolks stay bright yellow and don’t cook. When the whites at the very edges of the yolk start to set and turn opaque, the eggs are done.

If you lightly toast the bread, ensure it has cooled to room temperature before spreading with soft butter. Otherwise, the butter will melt rather than spread smoothly over the bread. You want a distinctive layer of creamy butter between your bread and cured ham.

If you don't have chives, but still want a pop of color in your garnish, try sprinkling a bit of paprika over the top of your Strammer Max instead.

A standard slice of bread (at least in the United States) is about ½ inch thick. If you are slicing the bread yourself (with a serrated bread knife), you may slice it even thicker for these sandwiches, but I wouldn't go any thinner than ½ inch.

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