West Chester, OH
Beef-on-Weck was always a favorite of mine when I lived in Buffalo and this order reinforced it. As delicious as ever and wish I had more. The only concern was the use of rolls was not weck rolls. They were ok but weck rolls are bigger and more natural where you don't have to add salt etc.
North Adams, MA
I grew up in Western NY and this sandwich is a classic for the region. Now that FoodyDiect offers this we plan to routinely order a Beef on Weck dinner since it is so easy and delicious.
Ordered beef on weck sandwich kit. Loved it. Placed another order and got ice cream and hot fudge also. Can't wait well worth it.
Roast beef for "beef-on-weck" can be held frozen for up to 4 weeks, and should be enjoyed within 3 days after defrosting.
Defrost the rolls and glaze at room temperature for 15 to 20 minutes. Meanwhile, preheat your oven to 350 °F. Place the rolls close together on a baking sheet. Coat them with glaze and sprinkle with the caraway/salt mixture. Place coated rolls in the oven and bake them for 2 minutes. Put the au jus concentrate into a pot with one quart of boiling water. Add more hot water to adjust flavor, if desired. Defrost the all-natural roast beef briefly at room temperature until you can separate slices. When defrosted, transfer to a platter. Use tongs to pick up 2 to 3 slices of meat and dip into hot au jus for about 5 seconds. Place the warm beef on kimmelweck rolls and add horseradish and other condiments of choice. Serve with a side of warm au jus for dipping.
A spectacular sandwich unique to Western New York, beef-on-weck is roast beef on a kimmelweck roll served with au jus and horseradish. Anderson’s award-winning (and horemone-free) roast beef is slow roasted to perfection, thinly sliced, and layered on a kimmelweck roll (Kaiser roll sprinkled with pretzel salt and caraway seeds). For an authentic Buffalo experience, spread horseradish on your all-natural roast beef and quickly dip the top ‘weck bun in the au jus. Serve with a side of dill pickle spears.