Title: Roast Beef on Weck
Categories: Sandwich
Yield: 4 Servings
4 Kummelweck rolls
20 oz Cooked roast beef; sliced
-thin
1 c Au jus gravy
3 oz Prepared horseradish
Heat au jus in saucepan until simmering. Dip sliced roast beef in hot
au jus and place on cut Kummelweck roll. Top with a dollop of
horseradish and dip the top of the roll in the au jus.
Suggested Wine: Genessee Beer
Serving Ideas: Great for a summer picnic with corn on the cob.
By Charlie the Butcher, in "Taste of Buffalo Cookbook 1998".
Typed for you by Joan MacDiarmid.
