Beef on weck

A Buffalo, New York classic from the mid-1800s: thin-sliced rare roast beef on a kummelweck roll, a hard kaiser-style bun crusted with pretzel salt and caraway seeds. It is served with a side of au jus for dipping and a slather of sharp horseradish. German baker William Wahr is credited with the kummelweck; along with Buffalo wings and sponge candy, beef on weck is one of the city's three signature foods.