May 2016

When you find yourself in Buffalo enjoying hot wings at the source, you’re likely to encounter a hankering for something more substantial. Don’t miss the opportunity to indulge in the Queen City’s favorite sandwich, the Beef on Weck.

The Bread

If you’ve been saying “wick,” it’s time to update your vernacular because from now on you’ll know the name is taken from the all-important German bread, the kummelweck roll. Rumor has it that the sandwich was borne from a pub owner’s attempts to design a menu item that would inspire his patrons to order more beer. The story goes that an abundance of coarse kosher salt and spicy caraway seeds elevated a run-of-the-mill roast-beef sandwich to a local favorite of patrons and non-patrons alike.

The Beef

The meat is the easy part. The essentials are beef roast, a little jus, and thin slicing. Crock-pot cooking is fine. The genuine article will have razor-thin shreds of rare beef with a pink center piled up to 6 inches high. If you don’t do undercooked meat, you can always pop your personal portion in the microwave and let others choose their own fate.

The Horseradish

This sandwich isn’t about cheese or vegetables. There’s one condiment, and that’s horseradish. The American kind. Without mayo.

Indulge!

To get a bona fide beef on weck, your best bet is to make the 80-mile drive to one of the many Buffalo restaurants serving the sandwich. But if you want to make it yourself, the key is to get the bread right. This all-encompassing recipe hits all the important points. Remember the horseradish, but whatever you do,  don’t put mayo in it!