Fritz and Sauce Sandwich

The second slice of bread being placed on a heavy sauced fritz sandwich.

This is a popular South Australian sandwich that is a kids’ favorite and couldn’t be any easier to make. It derives from their German heritage, with large bungs of fritz often found in butcher shops with free slices given to children shopping with their parents.

In other Australian states, the meat is known as ‘devon,’ ‘polony,’ and sometimes simply as luncheon meat. Overseas it is known as ‘baloney’ or ‘bologna’. It is essentially a very large sausage made out of emulsified meat, the same technique used to make hot dog sausages.

The meat can also be purchased pre-sliced in sealed packages, making it perfect to take outdoors whether hiking, on a picnic, or on a camping trip. It is very simple to make but makes a simple tasty lunch.

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Precut fritz in its packaging on a black camp plate with bread and a knife.
Pre-packed fritz (or equivalent) travels well making it perfect for the outdoors.
A fritz and sauce sandwich on a black camp plate cut in half like a triangle, and stacked.
The eternal question of whether to cut in triangles or rectangles.
Close up of a fritz and sauce sandwich being cut in half on a black camp plate.
This easy to make sandwich is perfect to make in the outdoors.
The second slice of bread being placed on a heavy sauced fritz sandwich.
The ‘sauce’ part of sandwich is ‘tomato sauce’ which is also known as ketchup.

Fritz and Sauce Sandwich Recipe

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The second slice of bread being placed on a heavy sauced fritz sandwich.
This is a popular South Australian sandwich that is a kids’ favorite and couldn’t be any easier to make.
Preparation 5 minutes
Ready in 5 minutes
Servings 1 Servings
CourseLunch
InfluenceAustralian
DifficultyBeginner
MethodNo Cook
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Ingredients

  • butter, as needed
  • 2 slices bread
  • 1 slice fritz
  • 1 squirt ketchup (tomato sauce)

Directions

  • Thinly butter the bread.
  • Add the fritz.
  • Top with ketchup (tomato sauce).
  • Top with the second slice of bread and cut in half to serve.

Nutritional Information

Sodium: 604mgCalcium: 102mgVitamin C: 1mgVitamin A: 155IUSugar: 5gFiber: 2gPotassium: 194mgCholesterol: 28mgCalories: 274kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 13gProtein: 10gCarbohydrates: 30gIron: 2mg

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Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

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