Beef On Weck Sandwich - History of Beef On Weck Sandwich
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To make your own delicious Beef On Weck (Wick) Sandwich, check out What's Cooking America's Beef On Weck Sandwich Recipe.
This sandwich is also called Beef On Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites. This sandwich is a unique staple of Buffalo, New Yorks bars and taverns. Few, if any, restaurants outside of the Buffalo area serve this sandwich oreven know what it is.
It is a roast beef sandwich on a salty kummelweck roll. In fact, it is this roll that makes the sandwich unique. Made only in the Buffalo-Rochester area, the kummelweckoften alternatively spelled kimmelweckis basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to weck. The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.
1901 - The following family history of the origin of the Beef on Weck sandwich was shared with me by John Guenther, great grandson of Joe Gohn, originator of the Beef on Weck Sandwich. Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980:
I just found the recipes that are from Buffalo. I have only seen a couple Beef on Weck recipes and none of them looked right. Your recipe above looks dead on! I have not personally made them from scratch, but I know a local butcher who makes them. One of the few I saw called for you to brush the roll with water or egg white for the salt and caraway, and one thing we know for sure is they have the cornstarch glaze. – Lisa H (6/19/11)