I haven't traveled much in the last decade and it's been many a year since I've been in Buffalo, New York – but my high school classmate Greg recently reminded me of this treat. What's better than a roast beef sandwich? Beef on Weck! It's a regional favorite, with the reigning champion being known as Charlie the Butcher. You know that roast I cooked on the grill? THIS is what it was for The “secret” to this delightful sandwich is the perfectly flavored roll, and lots of beef stock/broth to go along with your beautifully cooked roast beef. The rolls, or Weck (short for kummelweck) couldn't be simpler: purchase good quality hard/Kaiser rolls, nd lafter making somewhat of a 'glue' using corn starch, sprinkle with a combination of coarse salt and caraway seeds. You'll recognize the scent of the seeds almost immediately – they are the primary flavoring in rye bread... Simply bake for a short while to make the union complete. Thinly slice your roast, dip the meat in warm au jus, add a generous dollop of horse radish – the REAL stuff, not that mayo spread... Dip your roll top into the jus – if it ain't messy, it ain't right Grab some napkins and enjoy! Buffalo on a bun – and mighty enjoyable at that.