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Beef on Weck Is Buffalo's Ultimate Comfort Food

Stride aside, craven wings.

New York's second-largest city is known for its long and frigid winters, its diehard football fans, and of course, its famous wings. Only Buffalo'south culinary footprint extends further than but the iconic wings. Information technology'southward home to another signature delicacy that has however to receive the same blazon of fame. I'm talking almost the beef on weck sandwich .

On paper, this beef sandwich might not seem revolutionary. Information technology's a relatively simple affair, after all. But to locals similar myself, the sandwich is ingrained in the fabric of Buffalo.

In a beef on weck, sparse slices of slow-cooked roast beef are piled on height of a bun with horseradish (or gravy, depending where you get it) and au jus. Just as Buffalonians know, it's the bun that sets this sandwich apart. "Weck" is actually curt for kummelweck and translates to "caraway bun" in German, as it's topped with a hefty sprinkling of kosher common salt and caraway seeds.

The sandwich, much similar the city, isn't trying to exist anything else . . . It doesn't want to be a French dip or a Philly cheesesteak, much like Buffalo doesn't desire to be like New York City.

"The kummelweck is the Mecca of all roast beef sandwich rolls," said Nate Geary, a radio host at Buffalo'south WGR station. "I'grand not sure why it'southward not a universally accustomed vehicle for sandwich meat."

Taking a seize with teeth into the soft, salty bun and enjoying the warmth of the melt-in-your-mouth roast beefiness plunges you into a level of comfort that's needed in a city like Buffalo. The traditionally blue collar town is filled with people who piece of work hard and want the satisfaction of a hearty, bulky meal. That sentiment, paired with the city's harsh winters, makes hearty, warming foods like beef on weck a necessity.

The sandwich, much similar the urban center, isn't trying to be anything else—it is what it is. It doesn't want to be a French dip or a Philly cheesesteak, much like Buffalo doesn't want to be like New York Urban center.

"What stands out to me is its simplicity," said George Johnson, who heads local media visitor Buffalo Rising . "How aggressive flavors like caraway seeds, coarse salt, and a generous serving of horseradish are balanced with the cook, the thickness, and the fatty of the beefiness."

It's not clear who invented the sandwich or what Buffalo eating place commencement started selling it, only its origins are linked back to a German immigrant named William Wahr who came to the U.South. in the late 1800s. A eatery in the suburbs of Buffalo called Schwabl's has been selling beef on weck for more than than 100 years and famously sold the sandwich for 15 cents at the Pan-American Exposition in 1901—long before Buffalo wings were even thought of.

Despite the murky history of who officially slapped together the tender beef with the salty bun, the legacy of the sandwich will ever be associated with the Queen City. Many restaurants in Buffalo characteristic the beefiness on weck on their menus and accept spawned several spin-offs including beef on weck-inspired egg rolls, sushi, and, of course, chicken wings.

At Bar Bill, which is considered i of the best wing spots in town, the beef on weck tin be paired with a one-half order of wings. At Buffalo Brew Pub, you can find the sandwich nether the "Buffalo Traditions" section of the menu. At Schwabl's, yous can get the sandwich smothered in gravy or swap the beefiness for hand-carved turkey or ham.

Much like attending an outdoor Buffalo Bills game in the middle of December, nosotros don't even recall most how beef on weck isn't a universal practice. We're used to our chicken wings being remade across the state, only the beef on weck still feels sacred to our city.