… that a
Beef on Weck Sandwich is a variety of
steak sandwich found primarily in Western New York.
… that it is made with roast beef on a
kummelweck roll and the meat on the sandwich is traditionally
served rare, thin cut, with the top bun getting a dip au jus with
accompaniments include horseradish, a dill pickle spear, and
… that the kummelweck roll gives the sandwich
its name and a distinctive taste, because it is a kummelweck
(sometimes pronounced "kimmelweck" or "kümmelweck") is similar to
a Kaiser roll, but topped with kosher salt and caraway seeds?
… that Kümmel is the German word for caraway,
and weck means "roll" in the south-western German dialects of the
Baden and Swabia areas (northern Germans generally say Brötchen)?
… that the origin
and history of the Beef on Weck sandwich is not well established;
however, it is believed that a German baker named William Wahr,
who is thought to have emigrated from the Black Forest region of
Germany, created the kummelweck roll while living in Buffalo, New
… that 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 make his patrons drink more?
… that a
typical Beef on Weck sandwich is made from slow-roasted rare roast
beef that is hand carved in thin slices to provide about 1/2 inch
of meat on the bottom half of the roll?
… that the cut face of the top half of the roll
may be dipped in the au jus from the roast?
… that prepared horseradish is usually provided
for the diner to spread on the top half of the roll to taste and
the traditional side dishes for a Beef on Weck are French fries
and a kosher dill pickle spear?
… that the
on Weck has long been popular regionally, and has gained a
following in other areas of the United States where it has been
… that expatriates from Western New York have
taken the dish and brought it to other areas after relocating?
… that it has also been featured by chefs on
cooking shows including the PBS special Sandwiches
That You Will
… that Bobby Flay, Rachael Ray, Anthony
Bourdain and other chefs have featured the Beef on Weck sandwich,
or a variant, on their television programs?
… that the American restaurant chain
Wild Wings was started by former residents of the Western New York
area and the original name of the restaurant was "Buffalo Wild
Wings and Weck" or as "BW3", the third W referring to weck;
however, the chain no longer serves weck outside of the Western
New York area and no longer uses the original name, but the
company still uses the extra "W" in its abbreviation?