A little bit about

Beef on Weck

A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kimmelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and spread with horseradish.

The origin and history of the beef on weck sandwich is not well established. It is believed that a German baker named William Wahr, who is thought to have immigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. Wahr may have based the kummelweck roll on a special loaf left as a ceremonial offering for the dead known in Swabia as Schwäbische Seele, which is a thin roll resembling a baguette that is topped with salt and caraway seeds. The sandwich’s creation is estimated to have taken place some time in the mid-19th century, according to Charlie Roesch, a local butcher of renown in Western New York.

A local pub owner is said to have used the roll to create the beef on weck, with the thought that the salty top of the roll would encourage his patrons to purchase more drinks.