Chicago's beloved Italian beef sandwich and Buffalo's signature beef on weck taste like they were separated at birth. But it's the nuances that set these regional favorites apart from each other and that other famous juicy roast beef sandwich, the French dip. Here's how to tell them all apart. 
The Beef on Weck
Hometown: Buffalo, NY
Origins: Brought to New York by German immigrants in the early 1800s, beef on weck is one of America's oldest sandwiches.
Defining characteristics: Thinly sliced hot roast beef served on a kimmelweck bun, a Kaiser-type roll sprinkled with caraway seeds and salt crystals, and dipped in roasting juices.
Where to try one: Schwabl's in Buffalo or Charlie the Butcher.
Keep reading for the "French" and "Italian" takes on hot roast beef.
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