The beef on weck sandwich is a regional specialty of upstate New York, the city of Buffalo in particular. It includes rare roast beef on a roll baked to produce a crisp crust to contrast with the tender meat.
Instructions
1. Preheat the oven to 425 degrees.
2. In a small mixing bowl, combine salt, pepper and olive oil. The amount of salt and pepper is up to you based on how strongly you want to season the roast. Apply the mixture to the surface of the roast.
3. Place the meat in a shallow roasting pan and put it in the oven for approximately 40 minutes.
4. Use a meat thermometer to check the temperature of the roast. Insert it into the thickest part of the roast. If the temperature is at least 130 degrees Fahrenheit, remove the meat from the oven. If it's below that temperature, cook five more minutes and check the temperature again until it is 130 degrees.
5. Allow the roast to sit for 20 minutes before carving, then slice it in a shallow container that catches the juices. Cut paper-thin slices.
6. Combine 1/2 cup cold water and the cornstarch in a small bowl. Reduce the oven's temperature to 400 degrees. Use a basting brush to coat the Kimmelweck or Kaiser rolls with the cornstarch mixture. Place the rolls on a baking sheet and sprinkle them with the caraway seeds. Sprinkle on salt if you wish.
7. Remove the rolls after three to five minutes in the oven. The longer you cook the rolls, the crisper the outside will be. Slice the rolls in half.
8. Divide the sliced beef evenly on the bottom halves of each of the eight Kaiser rolls. Top the meat with the juices you saved while slicing the meat, and then place the tops of the rolls on each sandwich.
Tags: check temperature, Kaiser rolls, salt pepper
