Beef on Weck (Roast Beef Sandwiches) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BEEF SANDWICHES:
3 cups prepared au jus sauce
2 lb. thinly sliced roast beef
1/4 cup prepared horseradish
KIMMELWECK ROLLS:
6 Kaiser rolls, split
1/8 cup kosher salt
1/8 cup whole caraway seeds
1/2 tsp. cornstarch
4 Tbsp. warm water
1/8 cup boiling water
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Directions: |
Directions:BEEF SANDWICHES:
Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, prepare the rolls. When the rolls are ready, spoon some au jus onto the bottom or the roll, pile on the sliced beef, and spoon additional au jus over the beef. Put the top on the sandwich and serve with creamy horseradish sauce (recipe in this book) on the side.
KIMMELWECK ROLLS:
Preheat oven to 350º. Dissolve cornstarch in a small saucepan, then stir in boiling water. Continue to boil for about 5 minutes or until mixture coats a spoon. Brush onto tops of split rolls and sprinkle with a mixture of salt and caraway seeds. Bake for 4 or 5 minutes or until the tops of the rolls are dry. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This roast beef sandwich originated in Buffalo, New York, and our favorite beef on weck sandwiches are from Olean's Beef and Barrel. Kimmelweck rolls are hard Kaiser-type rolls covered in coarse ground salt and caraway seeds.
This recipe makes excellent use of the beef left over from the previous night's roast beef dinner.
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