Beef on Weck

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This is the ultimate sandwich in my book. A favorite growing up, it's a regional specialty in the Western New York/Northwestern Pennsylvania area (originating in Buffalo). Unfortunately, living in Texas, I don't get to indulge in this often. Perhaps, now, I can bring a taste of my childhood home to Big D more often.
2 tablespoons coarse salt
2 tablespoons whole caraway seeds
1 cup water
1 tablespoon cornstarch
1/2 cup water, warmed
4 Kaiser rolls
20 ounces cooked roast beef, sliced thin
1 cup au jus, reserved from roast
3 ounces prepared horseradish

Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator. Preheat oven to 350 degrees F.


To make kummelweck rolls, take 4 rolls and place on baking sheet.Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.


For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.


Makes 4 servings.

Dish   Sandwich/Wrap

Dawn Knowlton

Member since Jan 2010

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