The term "weck" in "beef on weck" refers to a kummelweck roll, which is a type of roll used for this sandwich. A kummelweck roll is a Kaiser roll topped with caraway seeds and pretzel salt, and it is soft and chewy on the inside. The name "weck" is derived from the Southwestern German dialects, where it means "roll." This sandwich is a specialty of Western New York State, particularly in the city of Buffalo, and it is made with slow-roasted rare roast beef on a kummelweck roll, often served with prepared horseradish. The kummelweck roll is a key element that differentiates the beef on weck from other roast beef sandwiches
. The history of the beef on weck tradition can be traced back to a German baker named William Wahr, who brought the kummelweck roll to the United States in the late 1800s
