Beef on Weck

[Rick Moore]

So I'm trying to come up with something new to try. I really like the beef on weck sandwiches and have seen various recipes calling for baking a beef roast of some sort at high temps for a short period of time. The jist of this sandwich is thinly sliced beef topped with reserved juices and horseradish all on a kummelweck roll. The roll is topped with coarse salt and caraway seeds. So the questions are - has anyone got any ideas for which cut of meat to use and any smoking tips - wood, temps, rubs, etc? Basically looking for a tutorial if I can be so bold!

Thinking about slow smoked beef...

 

[Bill Hays]

Rick,

I did a little research on this several months ago and here is one of the links I found. The key to really good sammiches is FRESH Kummelweck roll's. Google "Beef on Weck" ~ There are many sites to peruse. There are a few recipes you'll find in this search for baking fresh rolls too.