HISTORY OF THE ROAST BEEF ON
KIMMELWECK

The Roast Beef on Kimmelweck sandwich is a beloved dish that has become an icon of Western New York cuisine. It is a hearty sandwich consisting of slow-roasted beef on a kimmelweck roll, which is a Kaiser roll sprinkled with caraway seeds and coarse salt. The sandwich is typically served with horseradish sauce and au jus, making it a delicious and satisfying meal.

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The origins of the Roast Beef on Kimmelweck sandwich can be traced back to the late 19th century. The sandwich is believed to have been created by German immigrants who settled in the Buffalo area. The kimmelweck roll was a traditional German bread that was popular in the region, and the addition of slow-roasted beef was a natural fit for the hearty sandwich.

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Over time, the Roast Beef on Kimmelweck sandwich became a staple of Western New York cuisine, particularly in the city of Buffalo. The sandwich was popularized by local taverns and restaurants, many of which served it as a signature dish. Today, the sandwich can be found in a variety of establishments throughout the region, from casual diners to upscale restaurants.

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The name "kimmelweck" is derived from the German word "kümmel," which means caraway seed, and "weck," which means roll. The kimmelweck roll is a key component of the sandwich, as its distinct flavor and texture complement the tender, slow-roasted beef. Before baking, the roll is typically brushed with egg white before being sprinkled with coarse salt and caraway seeds, giving it a chewy texture and a distinctive flavor. 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.

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The Roast Beef on Kimmelweck sandwich has become so popular in Western New York that it has been designated as the official sandwich of the region. The sandwich has also gained a following outside of the region, with many people traveling to Buffalo specifically to try the famous dish.

In recent years, the Roast Beef on Kimmelweck sandwich has undergone some variations, with some establishments adding cheese or other toppings to the traditional sandwich. However, purists still insist on the classic recipe, which consists of slow-roasted beef, kimmelweck roll, horseradish sauce, and au jus.

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In conclusion, the Roast Beef on Kimmelweck sandwich is a delicious and iconic dish that has become a beloved part of Western New York cuisine. Its origins can be traced back to German immigrants who settled in the region, and it has since become a staple of local restaurants and taverns. Whether you are a native of the region or just passing through, the Roast Beef on Kimmelweck sandwich is a must-try dish that will satisfy your hunger and delight your taste buds.