&lt;strong&gt;From my days in Rochester&#33;&lt;/strong&gt;&lt;] <br />
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&lt;img alt=&quot;alt text&quot; src=&quot;http://i85.photobucket.com/albums/k47/howard1942/BeefOnWeck.jpg&quot; /&gt;<br />
&lt;strong&gt;Beef on a Weck&lt;/strong&gt;&lt;] <br />
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It is a roast beef sandwich on a salty kummelweck roll. In fact, it is this roll that makes the sandwich unique. Made only in the Buffalo-Rochester area, the kummelweckâ€â€often alternatively spelled kimmelweckâ€â€is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to â€œweck.â€Â The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale, Genny Cream Ale&#33;<br />
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Recipe is here:  http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm