Dish

Beef on Weck

Roast beef sandwich on a kummelweck roll

The beef on weck sandwich is made with thinly sliced roast beef that is cooked to medium rare. The beef is then placed on a kummelweck roll, which is a crusty roll that is topped with coarse salt and caraway seeds. The sandwich is then served with horseradish and au jus for dipping. The sandwich is a hearty and flavorful meal that is perfect for lunch or dinner.

Cuisine of the Americas› American cuisine

Sandwich/Wrap› Sandwich

Origins and history

The beef on weck sandwich originated in Buffalo, New York in the early 1900s, and was created by a German immigrant. The sandwich quickly became popular in Western New York, and is now a staple in the region's cuisine.

Dietary considerations

The beef on weck sandwich is not suitable for vegetarians or vegans, and may not be suitable for those with gluten or wheat allergies if made with bread that contains gluten or wheat. It is also high in sodium, so it should be consumed in moderation.

Variations

Variations of the beef on weck sandwich include adding cheese or sautéed onions to the sandwich. Some people also like to add mustard or mayonnaise to the sandwich for added flavor.

Presentation and garnishing

The beef on weck sandwich can be presented on a plate with the sandwich cut in half, or it can be served as a whole sandwich. Garnishing options include a sprig of parsley or a slice of lemon.

Tips & Tricks

To make the perfect beef on weck sandwich, use high-quality ingredients such as thinly sliced roast beef and a fresh kummelweck roll. Cook the beef to medium rare for the best flavor, and use a generous amount of horseradish for dipping.

Side-dishes

Side dishes that go well with the beef on weck sandwich include french fries, onion rings, or a side salad. The sandwich can also be served with a cup of soup or a small bowl of fruit.