Beef on Weck

Since we're talking about where I grew up, I can't go on without mentioning a local sandwich that should be, in my opnion, as popular as the chicken wing (Buffalo wing for you out-of-towners). It's the Beef on Weck. A savory hot sandwich where simplicity reigns. Let's break it down shall we?
First, 'beef'. 'Nuff said?
Slow-roasted, thick sliced beef with plenty of au jus and grated horseradish and an onion. Some can do without the horseradish, but it ain't the same. That's it for the guts of the sandwich.
Second, 'on Weck'. That's the kicker
A hard crusted kaiser roll with pretzel salt and caraway seeds on top. It's usually the size of your everyday hamburger bun, but it has to be able to tall and sturdy enough for the top to be dipped in the au jus and remain holdable.
Here's a little history. HT: What's cooking America and The Courier Express

1901 - The following family history of the origin of the Beef on Weck sandwich was shared with me by John Guenther, great grandson of Joe Gohn, originator of the Beef on Weck Sandwich. Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980:
Just before the start of the 1901 Pan American Exposition in Buffalo, NY, Joe Gohn (1862-1949) purchased a small saloon which he called the Delaware house, located at Delaware and Delavan Streets. The Delaware House was located on the northwest corner across the street from one of the exposition’s main entrances. He enlarged the house to offer hotel-style rooms for the exposition travelers. It was never called a hotel, but in order to have a whiskey license, he had to have ten bedrooms and provide sitting rooms for his customers.
According to family history, street trolleys loaded with people headed for the exposition were let off near the veranda of the John Gohn’s Delaware House. Since Joe had turned his house into a hotel and tavern to house and feed the hungry people, he decided that a roast beef sandwich and a cold beer would taste good to these travelers. Joe had a German baker working for him who was already making the rolls for the Delaware House. This baker, name unknown, suggested adding the caraway seeds and salt to the top of the rolls as they did in Germany. In Germany, this type of roll was called a kummelweck with nickname of weck. These sandwiches soon became very popular, and of course, the kummelweck helped to create extra thirsty patrons for selling a lot of beer.
The original Delaware House was purchased by the Standard Oil Company in 1931. It was later razed and a has a gas station on the site. Joe Gohn then purchased the building next door and converted it into a tavern, called Gohn’s Tavern. He continued serving his now famous Beef on Weck sandwiches. In later years, he sold the tavern and it became Meyer’s Tavern, which for many years continued selling the Beef on Weck sandwich with great popularity.
It is commonly believed by some historians that William Wahr, a German baker, brought the kummelweck to Buffalo from the Black Forest. There is no historical evidence to back this claim up, but could this be the name of the baker who worked for Joe Gohn at the Delaware House?
This delicacy is for true sandwich pros. It's wet, drippy & slippery. The true pro picks it up and eats it in total without putting it down. This prevents the sandwich from getting too soaked and the eater from getting too embarrased for wearing his lunch. Not much is said when 2 guys sit at the bar with these and their favorite cold beverage. But after the plate is cleaned and the spent napkins are gathered, the satisfaction generated could be compared winning a big game. Now, plan your next trip to Western New York and include a local tavern with these on the menu.