Beef on Weck

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

It's the salty kummelweck roll that makes this sandwich unique. Made only in the Buffalo-Rochester area, the kummelweck is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds.

Ingredients

8 kummelweck rolls (see note), split
8, 6-oz. portions thinly sliced rare roast beef
4 oz. prepared horseradish sauce or grated horseradish, or to taste
2 cups prepared au jus or roast beef drippings

Note: Kummelweck rolls are salted caraway rolls. If unavailable, brush a mixture of cornstarch and water on the tops of Kaiser rolls and sprinkle with equal amounts of pretzel salt and caraway seed. Heat in a 350°F oven until crisp, about 3 min.
 

Steps

1. Toast rolls lightly and place 6 oz. roast beef on the bottom of each. Spread beef with horseradish sauce or horseradish.

2. Brush top half of each roll generously with au jus and serve immediately, with additional au jus on the side.
 

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources