- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 285
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 451 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 285
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 451 mg
Ingredients
Kummelweck Rolls:
Beef on Weck Ingredients:
Directions
- Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
- Preheat oven to 350 degrees F.
- To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
- For the Beef on Weck: 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.
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