Buffalo RollPosted by in Beef | Parchment Paper Packets
Here in my hometown of Buffalo, in addition to being known for chicken wings, we have a local sandwich that is important, called beef on weck. It’s thin sliced roast beef that is cooked in au jus and then put on a special hard roll called a kimmelweck (the roll has caraway seeds and rock salt on top of it). The sandwich is usually topped with ketchup and horseradish. I like the flavors of the sandwich, but I find the roll almost unmanageable. It’s too big and bulky to bite into and there’s just too much of it for my tastes. So, I came up with a parchment paper solution that has all the flavors of beef on weck with none of the things I don’t like.
1 tbsp ketchup
1/2 tsp horseradish
3 slices deli roast beef
1/4 tsp caraway seeds plus a pinch
1/4 tsp sea salt, plus a pinch
Preheat the oven to 400. Spread ketchup and horseradish on the tortilla, to about an inch of the edge. Place the roast beef on the tortilla and sprinkle with 1/4 tsp of salt and caraway seeds. Roll up and place seam side down on the parchment. Spray the top with cooking spray and sprinkle the remaining pinches of salt and caraway on top. Fold the parchment and bake for 12 minutes. You can also add cheese to this if you like.
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Very interesting. I never thought of ketchup and horseraddish together!
This has my husband’s name all over it!
So simple! I am not sure about the ketchup though. Maybe bbq on mine.
Making my mouth water. Usually don’t have horseradish in the frig, so I’m afraid mine will not be quite so authentic, but adding cheese sounds good. Come to think of it, this could be adapted to make a Philly, too–beef, peppers, onion and maybe mushrooms. The possibilities are endless. THANKS!
Yep, lots of ways to change this up. Horseradish is a popular ingredient in my area, but not so much in other areas of the country I imagine!