What? No 'Bee on Weck' ....And no PB & J?
Everybody knows PB & J, but not everybody knows Beef on Weck. It began at Schwabl's restaurant in 1837, and continues
to be very popular in this area. (several counties)
Many people coming to or returning to this area, put Beef on weck as one of their "must do" list. Perhaps it is because the very special
bread involved, called Kummelweck, is not being baked just everywhere.
Always served with horse radish..or at least 'horsey sauce'..of which use is optional. Very rarely however, is the horse radish turned down. If you visit this area, I recommend you put it/ on your list.
https://www.10best.com/destinations/new-york/buffalo/west-seneca/restaurants/schwabls/ From a food blog;
Although it’s unclear who first sold the beef on weck in Buffalo, the history of the sandwich leads back to a man named William Wahr, a German baker from Bavaria, who brought the kummelweck roll with him to the states in the late 1800s. The kummelweck differentiates a beef on weck from any other sliced roast beef sandwich: The bread roll is hard-shelled but soft on the inside, slightly salty, and topped with caraway seeds (“kummel” in German means caraway). Schwabl’s — named after founder Sebastian Schwabl, a German immigrant — has been around since 1837, serving beef sandwiches on kummelweck rolls. There aren’t concrete records that affiliate Wahr with the restaurant, but Schwabl’s own lore is quick to claim the title of Buffalo’s original roast beef on kummelweck.
