No one makes a beef on weck quite like the folks at Charlie The Butcher, but if you've got a craving and need an at-home fix, try this recipe!


  • 1/2 cup pretzel salt
  • 1/2 cup caraway seed
  • 1 tbsp corn starch dissolved in 1 cup cold water
  • 1 cup boiling water
  • 1 dozen hard (kaiser) rolls
  • 3 lbs. cooked, sliced, top round roast beef
  • 32 oz. beef au jus
  • 12 oz. fresh horseradish


Preheat oven to 350 degrees.

Combine pretzel salt and caraway seed, and set aside.

Add corn starch and cold water mixture to boiling water, and bring back to a low boil while stirring. Remove from heat, and let it cool.

Place the rolls on a cookie sheet, and brush them with the corn starch mixture evenly over the top. While still wet, sprinkle the pretzel salt and caraway mixture evenly over top. (Be careful: The salt will look as though it has disappeared when it gets wet, so don’t use too much.) Place the rolls in the oven for 5 minutes, or until the corn starch mixture has dried, leaving pretzel salt and caraway seed adhered to the top of the roll.

Heat the au jus to a simmer. Dip 4 oz. portions of sliced roast beef in the au jus until it's warmed through. Be careful not to leave the beef in the au jus for too long, as it will continue to cook the beef, making it well done.

Place the dipped beef on the bottom of a sliced weck roll. Add a dollop of fresh horseradish. Dip the cut side of the top of the weck roll in warm au jus, and finish building the sandwich.


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