A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. Roast beef sandwich origin and history of the beef on weck sandwich is not well established. It is believed that a German baker named William Wahr, who is thought to have immigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York.
A local pub owner is said to have used the roll to create the beef on weck, with the thought that the salty top of the roll would encourage his patrons to purchase more drinks. This section does not cite any sources. A typical beef on weck is made from slow-roasted rare roast beef that is hand-carved in thin slices, served on a kummelweck roll. The cut face of the top half of the roll may be dipped in the jus from the roast.
Prepared horseradish is usually provided for the diner to spread to taste on the top half of the roll. The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where it has been introduced. Expatriates from Western New York have taken the dish and brought it to other areas after relocating. The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the restaurant was “Buffalo Wild Wings and Weck”, abbreviated as “BW3”, the third W referring to weck. Some still refer to the company with the extra “W” in its abbreviation, despite the fact it was removed in 1998. The Daily Meal reviewed the beef on weck as a “roast beef sandwich that dreams are made of” in their article “12 Life-Changing Sandwiches You’ve Never Heard Of”. Beef on Weck: A Locally Famous Sandwich, Upgraded”.
