Beef on weck facts for kids
A beef on weck
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| Course | Main |
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| Place of origin | United States |
| Region or state | Buffalo, New York |
| Main ingredients | Kimmelweck roll, sliced roast beef, horseradish, au jus |
A beef on weck is a special sandwich. You'll find it mostly in Western New York State, especially in the city of Buffalo. It's made with delicious roast beef served on a unique roll. This roll is called a kummelweck roll. It has kosher salt and caraway seeds on top.
The roast beef in the sandwich is usually cooked rare. It's cut into thin slices. The top part of the bun is often dipped in the meat's juices, called au jus. You can also add horseradish for a bit of a kick!
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How the Beef on Weck Started
The exact story of how the beef on weck sandwich began isn't fully known. People believe a German baker named William Wahr created the kummelweck roll. He might have come from the Black Forest area of Germany. William Wahr lived in Buffalo, New York.
He might have based his kummelweck roll on a special German bread. This bread was called Schwäbische Seele. It was a thin roll with salt and caraway seeds. Experts think the beef on weck sandwich was first made around the mid-1800s.
One story says a local pub owner started using the roll for the sandwich. He thought the salty top of the roll would make his customers thirsty. This would encourage them to buy more drinks!
The Special Kummelweck Roll
The kummelweck roll is very important to this sandwich. It's sometimes spelled "kümmelweck." The roll is covered with kosher salt and caraway seeds. These give the sandwich its unique flavor.
The word Kümmel is German for caraway. Weck means "roll" in some parts of southern Germany. These areas include Palatinate and Swabia.
The kummelweck roll used for this American sandwich is usually softer. It's also fluffier than a typical German Kümmelbrötchen. In Austria, there's a similar small white bread. It's known as Kümmelweckerl.
Making a Beef on Weck
A classic beef on weck starts with slow-roasted roast beef. The beef is usually cooked rare. It's then carefully sliced by hand into thin pieces. These slices are placed on a kummelweck roll.
The top half of the roll might be dipped in the juices from the roast beef. This adds extra flavor. Prepared horseradish is usually offered. You can spread it on the top bun to your liking.
Where It's Popular
The beef on weck has been popular in its home region for a long time. Now, it's becoming known in other parts of the United States. People who move away from Western New York often introduce the sandwich to new areas.
For example, PJ's BAR-B-QSA in Saratoga Springs is known for its beef on weck. The sandwich has also been shown on cooking shows. These include the PBS special Sandwiches That You Will Like. Famous chefs like Bobby Flay and Anthony Bourdain have also featured it on their TV programs.
The restaurant chain Buffalo Wild Wings was started by people from Western New York. Its original name was "Buffalo Wild Wings and Weck." This was shortened to "BW3." The third "W" stood for weck. Even though the "W" was removed in 1998, some people still use the old abbreviation. The chain used to sell a version of the sandwich called the Thirty-Fifth Weck Sandwich.
The Daily Meal magazine once called the beef on weck a "roast beef sandwich that dreams are made of." This was in their article "12 Life-Changing Sandwiches You've Never Heard Of."
See also
In Spanish: Beef on weck sandwich para niños
