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Beef On Weck
It is this roll that makes this sandwich unique. Made only in the Buffalo-Rochester area, the kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Inside, very thinly sliced roast beef is piled high, and the whole thing is served with a dish of "au jus" (I suppose it is too much to expect a German sandwich to make sense of French prepositions), for dipping. Alternatively, the cook sometimes dips the top of the roll into the jus just before serving it. In either case, the beef on weck sandwich must be accompanied by a pot of freshly grated, sinus-clearing horseradish. Buffalo’s Other Claim to Fame: Read more about the recipe at:

Category Lunch
Chef Bobby Flay
Contributor Jeremiah
Last Update 12/30/2015 6:27:26 PM
Prep Time 60 min
Cook Time 10 min
Serves 4

arrow_right Kummelweck Rolls:
 arrow_right Coarse Salt, 2 Tbls
 arrow_right Whole Caraway Seed, 2 Tbls
 arrow_right Water, 1 1/2 Cup
 arrow_right Cornstarch, 1 Tbls
 arrow_right Kaiser Rolls, 12 Rolls
 arrow_right Beef On Weck Ingredients:
 arrow_right Roast Beef Juices, 1 Cup
 arrow_right Roast Beef, 20 Oz

Cooking Instructions

 Combine equal parts coarse salt and whole caraway seed and 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
 Roast beef in baking pan, until rare, retaining juices
 Slice thinly
 To make kummelweck rolls, take 12 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.
 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.

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