New York Roast Beef on Weck Rolls
By
Susie D.
@1SusieD
5
This sandwich originated in Buffalo, New York. It's thinly sliced roast beef served on a Kimmelweck Roll, with the name weck specifying the type of bread. This easy version transforms a kaiser roll into the salty, caraway seeded weck roll. A good deli roast beef sliced thin will work. Prepared horseradish is served along side.
Ingredients
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KIMMELWECK ROLLS
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6kaiser rolls
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2 tspkosher salt
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2 tspcaraway seeds
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1egg white
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SANDWICH
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2 1/2 cprepared au jus
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2 lbthinly sliced roast beef
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1/4 cprepared horseradish
How to Make New York Roast Beef on Weck Rolls
- Preheat oven to 300 degrees. Brush tops of rolls with beaten egg white. Sprinkle each roll evenly with salt and caraway seeds. Bake in oven about 10 minutes or until rolls are toasted.
- Meanwhile heat the au jus in a small sauce pan. Add the roast beef to the pan and let it warm.
- Use tongs to divide the beef among the rolls. Serve the horseradish and remaining au jus alongside. Some pre-dip the top roll in au jus and spread the horseradish before serving.
About New York Roast Beef on Weck Rolls
Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Heirloom
