I worked part-time at B. Forman Co. in Culver-Ridge Plaza while I was attending high school. There was a restaurant that adjoined the store and occasionally I’d order a Beef on Kimmelweck also commonly known as Beef on Weck sandwich. I vividly remember the just right chew of the roll covered with salt and caraway seeds slathered with a horseradish garlic mayonnaise. The thinly sliced beef was cooked rare with au jus for dipping served on the side.
Is your mouth watering yet?
According to Wiki: 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 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.
Makes sense to me and is Buffalo’s second food “claim to fame” with wings topping the list. I went on a local Rochester hunt to find the sandwich or at least the kimmelweck or kummelweck rolls. The restaurant and Forman’s are long gone. I did find the sandwich at a local pub and while the meat and au jus were good, the kaiser roll missed the mark with the salt and caraway seeds falling off the roll while lifting it off the plate. So it was slim pickings trying to find this classic.
Yesterday, I ran into Wegman’s and asked a bakery worker if they make kimmelweck rolls. She told me they do occasionally and that there might be some on the rack. Sure enough, there they were in their perfect shape covered with salt and caraway seeds sticking to the kaiser roll. I bought the rolls, shaved roast beef and had the rest of the ingredients in the pantry. Below are step-by-step instructions for a 2 sandwich assembly. There’s a recipe for the rolls at the end of this post if you can’t find them near you.
- For the mayo, I used Hellman’s as a base, garlic powder and horseradish with a dot of Maggie Seasoning for umami. You can adjust the horseradish to your taste but I added plenty.
- The au jus was simply 8 oz. organic beef stock with 2 tsp of “Better than Bouillon” low sodium beef concentrate simmered over medium for 15 minutes with a dash of pepper. No need for salt.
I like to use primal cooking methods so I used my fingers, but you can use tongs, to quickly dip the beef into the au jus to coat the meat. I find it’s faster this way and the aroma will make you want it pronto.
Cut the rolls in half and spread the mayo goodness on the top and bottom and load the dipped meat.
Pour the au jus into a small bowl for dipping. Dig in! As you can see here –> I grabbed a piece of meat to test to make sure it was edible. I’m happy to report this sandwich tasted authentic and is absolutely delicious.
You could use kaiser rolls and paint the tops with oil or egg whites and sprinkle the course salt and caraway seeds, but they won’t stick unless you cram them into the roll and they’re important to get the perfect bite. Another tip is if you don’t use all the fresh rolls on the same day, bake them to refresh since the salt tends to melt. They can be frozen which is what I’ll do the next time.
Here’s the recipe for the rolls. I hope you try this wonderful western New York sandwich tradition! It will become one of your new favorites. Hey restaurants, if you add this sandwich to your menu, let me know and I’ll update this post.
Opinions of the author are her own and products were purchased for discussion. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
