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beef on weck.                 more selected entries

A sandwich of thinly sliced, rare roast beef dipped in its own juices and piled high on a crusty, hard k├╝mmelweck. The roll, also known as a kaiser or Vienna roll, is covered with caraway or cumin seeds and coarse salt. A frequent garnish is horseradish. The sandwich, also known as beef on wick, has been a staple of bars and taverns in Buffalo and Erie Co for years. It is believed to have been created in Buffalo's German American community about the turn of the 20th century. Two sources are commonly claimed: Schwabl's Restaurant in West Seneca (Erie Co), which remains a favored destination for lovers of the sandwich, and Carl Meyer, who served beef on weck as early as 1901 in his family's first restaurant at Jefferson and Broadway in Buffalo.

Brady, Karen. "Scrumptious Kümmelweck: Buffalo's Treat to Itself," Buffalo Evening News, 12 Jan 1966

Jayes, Paul. "What Says Buffalo Like Roast Beef on Weck?" Buffalo Courier Express, 23 Mar 1975

Vicki Weiss


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