Beef on Weck Sandwiches Recipe

Roast beef: Thinly sliced, tender beef that forms the main filling of the sandwich.

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

Beef au jus: A flavorful beef broth used to warm the roast beef and for dipping the sandwich.

Horseradish: A spicy condiment spread on the rolls to add a kick to the sandwich.

To enhance the flavor of your roast beef, consider searing it briefly in a hot pan before warming it in the beef au jus. This will create a caramelized crust that adds depth to the sandwich. Additionally, when spreading the horseradish on the kummelweck rolls, try mixing it with a bit of mayonnaise for a creamier texture and a milder kick.

• thinly sliced roast beef - Substitute with thinly sliced turkey breast: Turkey breast provides a similar texture and can be seasoned to mimic the flavor of roast beef.

• thinly sliced roast beef - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can absorb flavors well.

• 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.

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls provide a unique flavor and chewy texture that complements the sandwich well.

• beef au jus - Substitute with vegetable broth: For a vegetarian option, vegetable broth can be seasoned to provide a rich, savory flavor.

• beef au jus - Substitute with chicken broth: Chicken broth offers a lighter but still flavorful alternative to beef au jus.

• horseradish - Substitute with wasabi: Wasabi provides a similar pungent heat and can be used in smaller quantities.

• horseradish - Substitute with dijon mustard: Dijon mustard offers a tangy and mildly spicy flavor that can complement the sandwich well.

• To store leftover beef on weck sandwiches, wrap each sandwich individually in aluminum foil or plastic wrap. This helps maintain the freshness and prevents the bread from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This extra layer of protection ensures that the sandwiches remain moist and flavorful.
• Store the container or bag in the refrigerator. The sandwiches will stay fresh for up to 3 days.
• For longer storage, consider freezing the sandwiches. Wrap each sandwich in plastic wrap and then in a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the quality of the roast beef and kummelweck rolls.
• Place the wrapped sandwiches in a freezer-safe bag or container. Label with the date to keep track of storage time.
• When ready to enjoy, thaw the sandwiches in the refrigerator overnight. For a quicker option, use the microwave on a defrost setting.
• To reheat, preheat your oven to 350°F (175°C). Place the sandwiches on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until the roast beef is warmed through.
• Serve with reheated beef au jus for dipping, ensuring the sandwiches retain their juicy and savory essence.

• Preheat your oven to 350°F (175°C). Wrap each beef on weck sandwich in aluminum foil to retain moisture. Place the wrapped sandwiches on a baking sheet and heat for about 10-15 minutes, or until the roast beef is warmed through and the kummelweck rolls are slightly crispy.

• For a quicker method, use a microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure the beef is heated evenly. Be cautious not to overheat, as this can make the rolls soggy.

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

• For an extra touch, reheat the beef separately in a small saucepan with some beef au jus over medium heat until warmed through. Then, assemble the sandwich with the reheated beef and place it in the oven or toaster oven for a few minutes to warm the rolls.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the beef is warmed and the rolls are toasted.

• Oven: Used to preheat to 350°F (175°C) for warming the rolls.

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

• Knife: Used to slice the kummelweck rolls.

• Cutting board: Surface for slicing the kummelweck rolls.

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

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

• Small bowl: Used to hold extra au jus for dipping.

• Spoon: Used to spread horseradish on the rolls.

Preheat efficiently: Preheat the oven while you gather and prepare your ingredients to save time.

Use deli roast beef: Purchase pre-sliced roast beef from the deli to skip the slicing step.

Warm au jus quickly: Heat the beef au jus in the microwave for faster warming.

Assemble in batches: Prepare all rolls with horseradish first, then add the beef to streamline the process.

Serve immediately: Have all components ready so you can serve the sandwiches as soon as they are assembled, ensuring they are warm and fresh.