Beef on Weck Sandwiches Recipe

Roast beef: Thinly sliced and tender, this is the star of the sandwich.

Kummelweck rolls: A Kaiser roll topped with caraway seeds and coarse salt, providing a unique flavor and texture.

Beef au jus: A flavorful broth made from beef drippings, used to warm the roast beef and for dipping.

Horseradish: Adds a spicy kick to the sandwich, complementing the rich beef.

To achieve the perfect kummelweck rolls, ensure they are toasted just right. Place them in the oven for exactly 5 minutes at 350°F (175°C) to get a crisp exterior while maintaining a soft interior. This balance enhances the texture and complements the warm roast beef beautifully.

• thinly sliced roast beef - Substitute with thinly sliced turkey breast: Turkey breast provides a leaner alternative while still offering a similar texture and flavor profile.

• kummelweck rolls - Substitute with kaiser rolls: Kaiser rolls have a similar texture and can be topped with caraway seeds and coarse salt to mimic kummelweck rolls.

• beef au jus - Substitute with vegetable broth: Vegetable broth can provide a savory liquid for dipping, suitable for vegetarians or those avoiding beef.

• horseradish - Substitute with wasabi: Wasabi offers a similar pungent heat and can be used as a spicy alternative to horseradish.

• Allow the roast beef to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each kummelweck roll individually in aluminum foil or plastic wrap to maintain freshness.
• Place the wrapped rolls in an airtight container or a resealable plastic bag. This helps to keep the rolls from drying out.
• Store the beef au jus in a separate airtight container. This ensures that it remains flavorful and doesn't mix with other ingredients.
• For short-term storage, keep the components in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the roast beef and rolls separately. This prevents the rolls from becoming soggy when thawed.
• To freeze, place the wrapped rolls and the container of roast beef in a freezer-safe bag. Label the bag with the date to keep track of freshness.
• When ready to enjoy, thaw the roast beef and rolls in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the roast beef in the beef au jus over medium heat until warmed through. This keeps the meat juicy and flavorful.
• Toast the thawed kummelweck rolls in the oven at 350°F (175°C) for 5 minutes to restore their crispiness.
• Assemble the sandwiches as per the original recipe, spreading horseradish on the bottom half of each roll, layering the warm roast beef, and topping with the other half of the roll.
• Serve with extra beef au jus for dipping, ensuring a delicious and authentic experience.

• Preheat your oven to 350°F (175°C). Wrap the beef on weck sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the sandwiches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sandwiches directly on the rack or on a baking sheet. Heat for 10-12 minutes, or until the beef is warm and the rolls are toasty.

• For an extra juicy reheating method, warm the beef au jus in a saucepan over medium heat. Dip the roast beef slices into the warm au jus for a few seconds before placing them back on the rolls. This will ensure the beef stays moist and flavorful.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the sandwiches in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the beef is warmed through and the rolls are crispy.

• Oven: Used to preheat to 350°F (175°C) and toast the kummelweck rolls.

• Saucepan: Used to warm the roast beef in the beef au jus.

• Knife: Used to slice the kummelweck rolls in half.

• Cutting board: Surface for slicing the kummelweck rolls.

• Tongs: Used to handle the warm roast beef and place it on the rolls.

• Baking sheet: Used to place the kummelweck rolls in the oven for toasting.

• Small bowl: Used to hold the horseradish for spreading.

• Spatula: Used to spread the horseradish on the rolls.

• Serving platter: Used to assemble and serve the sandwiches.

• Dipping bowls: Used to serve extra au jus for dipping.

Pre-slice the roast beef: Ask your deli to thinly slice the roast beef to save time.

Use pre-made au jus: Purchase beef au jus from the store instead of making it from scratch.

Toast rolls together: Toast all kummelweck rolls on a single baking sheet to save oven time.

Pre-spread horseradish: Spread horseradish on the rolls while the beef warms up.

Assemble quickly: Have all ingredients ready and layer the roast beef immediately after toasting the rolls.