Beef on Weck

Beef on Weck

This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 Kaiser roll
  • pinch coarse salt, be generous
  • pinch caraway seeds, be generous
  • egg, beaten (egg wash)
  • roast beef, thinly sliced, as much as you like
  • au jus, OR make from a shortcut
  • prepared horseradish
  • 1 pickle spear

Instructions
 

  • Warm your oven to 65 C / 150 F.
  • Slice the kaiser roll in half. Brush the top with the egg wash, then sprinkle the caraway seeds and coarse salt on top. Be generous with the salt and seeds.
  • Place both parts of the roll in the oven for 3-4 minutes.
  • Heat the au jus on the stove or microwave to just under a simmer.
  • When the rolls are warmed, remove from the oven, spread some au jus on the cut side of the top part of the roll, or you can just dip the top into the au jus, do not dunk the whole top in, you just want to coat the cut part.
  • Optional, if the roast beef seems a bit dry, go ahead and dip that into the au jus as well.
  • Pile on the roast beef on the bottom of the roll, add a heaping spoon of horseradish on top of the beef, cover that with the top part of the roll, serve with a pickle spear.

Notes

Low cost as this is mainly a leftover type sandwich.
Shortcut: Au Jus.
Inspired by good friend, Jerry Collins.
United States.

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