After seeing how I yearned for a beef on weck, my Buffalonian buddy Josh made a special trip to Charlie the Butcher, his weck destination of choice, located "on an awkward corner adjacent to the Buffalo Niagara airport." Not only did he take a bunch of photos ("Everybody thought I was crazy snapping photos every 5 seconds," he says) but he also sent in a wonderfully written account of his 'wich trip.
If you want to be as awesome as Josh, share your own sandwich by emailing your photos to email@example.com, along with a description of what's on your sandwich. Meanwhile, check out Josh's trip to Charlie the Butcher below!
Unless you are well acquainted with a Buffalonian, as I am, you've probably never heard of beef on weck. A cousin of the French dip — possibly even a predecessor — this famous regional sandwich originated in Buffalo, NY, in the early 1800s, making it one of America's most historic sandwiches. And beef on weck purveyor Schwabl's has been around almost as long, since 1837. The catchy name is short for beef on kummelweck or kimmelweck, and the weck in question is a Kaiser-type roll sprinkled with caraway seeds and salt crystals. It's piled with thinly sliced hot roasted beef and drenched in roasting juices, either on the roll, on the meat, or on the side, much like an Italian beef sandwich or French dip.
The rolls are thought to have been brought to Buffalo from the Black Forest by William Wahr, a German baker, and the fact that the credited French dip inventor, Philippe Mathieu, stopped off in Buffalo en route to California from France suggests the beef on weck might be the French dip's inspiration.
As with any beloved regional sandwich, locals seem to have strong opinions on how to make 'em right, like whether or not you should spread horseradish on the sammie. So Buffalonians, tell me: what's the best way to eat beef on kummelweck? And should I try Schwabl's or somewhere else?
Source: Flickr User Nickgraywfu