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: http://nyfolklore.org/pubs/voic29-1-2/buffalo.html Read more about the recipe at: http://www.foodnetwork.com/recipes/bobby-flay/roast-beef-on-weck-recipe.print.html?oc=linkback