Beef On Kummelweck, Wick Or Weck Sandwich

I hope everyone had a wonderful Easter.  Our family had a quiet day at home as everyone had other plans, so it was just our small family of four, which was fine by me.  Easter in our home is a little different than the norm.  We don’t do ham or turkey dinner, but something that is a staple to Western New York.  You have probably never heard of a beef on kummelweck sandwich unless you have been anywhere in our area, Buffalo, Olean and surrounding areas.  Those who have had the delicious slow roasted beef sandwich may refer to it as “beef on wick“, “beef on weck” or a “beef on kimmelweck sandwich“.  You can call it whatever you would like and I’m going to tell you how to make it(although, this is not perfection but still amazing) and how you can make the kummelweck rolls at home, since you probably can’t get them at your bakeries.  The roast should be rare, but I can’t do any kind of pink meat, it gives me a major gag affect, so I cook mine low and slow in a crockpot for 8 hours.  You need a good roast for this no junk here.  Arbys has nothing on this roast beef sandwich. You top with horseradish, not the creamy stuff either, the hot prepared stuff that opens your sinuses, au jus, mustard, mayo or whatever you would like.  Eat this with a side of beans, potato salad or fries and a dill pickle…are you drooling yet?

Add 1 cup of water to a Crock Pot.  In a small bowl add garlic, kosher salt, black pepper and garlic powder and mix well.  Rub your roast all over with the mixture and place the roast in the Crock Pot.  Sprinkle with onion powder.  Cook on low 7 hours.  After the seven hours is up, add the sliced onion and cook for one more hour.  Just add it to the sides into the water(this is going to go on your sandwich if it’s your thing.)  Remember I’m an onion freak.

Once your eight hours is finished and you’ve smelled the roast cooking all day, it’s time to eat.  You can make an au jus from the juice it’s been cooking in.  I never do this because nobody ever eats it.  Take the roast out and slice as thin as you can.  You are going to be eating a fat meaty sandwich here.  Ok so lay 4-5 slices of meat on your roll, add the onions, and spread your toppings on the other side.  Mayo, mustard, hot horseradish, whatever, it’s your sandwich.  Traditionally it’s just au jus and horseradish, but I’m not about traditions because remember IT’S YOUR SANDWICH! Sprinkle on some more salt and fresh black pepper and chow down!

The Kummelwick rolls are something our bakeries carry, but not to worry you can make them at home.  They are a very salty bun which is what makes this sandwich.You’ll need regular kaiser rolls, kosher salt, caraway seeds, water and cornstarch. If you need more than six rolls just adjust the recipe.  This makes six rolls.

Why This Recipe Works

Expert Tips, Ingredient List and Suggestions for Recipe Success

• Kosher salt – make sure to use kosher. Do not use regular table salt for this recipe.
• Caraway seeds – if you can not find these, fennel seeds will work well.
• Cornstarch – if you don’t have on hand, flour will also work.
• Kaiser rolls – you can usually find these in your local grocery store. If not, any hard rolls will work.
• Chuck Roast – you can also use a shoulder roast for this recipe.
• Normally you will cook this meat to pink. For our family, I will always cook it longer. However, a traditional beef on weck cooks to an internal temp of 135. I just can’t eat meat at that temp/color.

Step by Step Directions