History: Although the exact history of the sandwich can’t be documented,
 it is believed that William Wahr, a German baker, brought the kummelweck
 to Buffalo from the Black Forest. German immigrants had already made
 the city a center of brewing. 


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1 (3- to 4-pound) beef roast (tenderloin, prime rib, or eye of round)
1/4 cup olive oil
Salt and coarsely ground black pepper
Cornstarch Glaze (recipe follows)
8 kummelweck or kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
Prepared horseradish

Preheat oven to 425 degrees F. Rub roast with olive oil, salt, and pepper.
 Place roast on rack in a shallow baking pan, tucking the thin end under to 
make it as thick as the rest of the roast. Bake, uncovered, 40 to 45 minutes
 or until thermometer registers 135 degrees F. Remove from oven and 

transfer to a cutting board; let stand 15 minutes before carving.
 Reserve meat juice, and carve meat into very thin slices.

Reduce oven temperature to 350 degrees F. Brush the prepared Cornstarch 
Glaze on the top of each kimmelweck or kaiser roll; sprinkle equal amounts 
of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls
 get crusty and the caraway seeds and salt begin to stick. Remove from oven
 and cut rolls in half.

To assemble sandwiches, divide sliced beef on the bottom half of each roll; 
spoon with reserved beef juice. Serve open-faced with horseradish on the side.



Makes 8 sandwiches.