The ‘Weck’
The Kimmelweck roll, a type of bread roll most famous for being a key component of the beef on weck sandwich, has its roots in the rich culinary traditions of Germany. The roll is characterized by its crusty exterior, often topped with caraway seeds and coarse salt. The name “Kimmelweck” is derived from the German words “Kümmel,” meaning caraway, and “Weck,” meaning roll. This roll became popular in Buffalo, New York, where it is used in the local specialty sandwich. The crusty texture of the Kimmelweck roll is achieved through a specific baking process that includes steam, which helps to create the roll’s distinctive chewy and airy interior.
The invention of the Kimmelweck roll is often attributed to a German baker named William Wahr. In the late 19th or early 20th century, Wahr is said to have introduced the roll to the Buffalo area. According to popular lore, he adapted traditional German baking techniques to create the Kimmelweck roll, which quickly became a local favorite. The unique combination of caraway seeds and salt on the roll’s crust gave it a distinctive flavor that paired perfectly with roast beef, leading to the creation of the beef on weck sandwich. This sandwich became a staple in Buffalo, particularly in taverns and pubs, and remains a beloved regional delicacy.
An alternative history of the Kimmelweck roll suggests that German immigrants who settled in the area in the 19th century may have brought it to Buffalo. Rather than being the creation of a single individual, the roll might have evolved as part of the broader German baking tradition that immigrants carried with them to the United States. These immigrants brought their culinary customs and recipes, including various bread rolls, adapted to available ingredients and local tastes. Over time, the Kimmelweck roll emerged as a distinctive variation closely associated with Buffalo’s culinary landscape. This alternative history highlights food traditions’ communal and adaptive nature, showing how they can evolve and blend into new cultural contexts.
The Sandwich
The beef on weck sandwich, a regional specialty from Buffalo, New York, traces its origins back to the early 1900s. The sandwich features thinly sliced roast beef piled high on a kummelweck roll, a German-style roll topped with caraway seeds and coarse salt. Schwabl’s Restaurant, established in 1837 in Buffalo, claims to have popularized the sandwich. The story suggests that in the early 20th century, a patron requested roast beef on a kummelweck roll, and the combination was so well-received that it became a staple on the restaurant’s menu. This version of the sandwich’s history highlights the role of local eateries in shaping regional culinary traditions and underscores the community’s appreciation for hearty, flavorful fare.
An alternative history of the beef on weck sandwich suggests it may have evolved independently in several locations across Buffalo. Given the city’s large population of German immigrants in the 19th and early 20th centuries, it’s plausible that multiple bakers and butchers experimented with combining roast beef and kummelweck rolls. This version of events emphasizes the collective contribution of Buffalo’s German community to the sandwich’s creation.