Chicken wings are practically synonymous with Buffalo, but perhaps we should better associate the city with its beef, as beef on weck came decades before the chicken wing, even though the German sandwich's exact origins remain unclear. It consists of three ingredients: thinly sliced roast beef, horseradish, and a roll covered in salt and caraway seeds.

This roll is what distinguishes beef on weck from its peers, both in name and taste — “weck” is a nickname for Kummelweck, the type of roll used in the sandwich. To experience the best of beef on weck, you'll likely need to head to Buffalo, where it appears at grab-and-go food stands and sit-down restaurants alike.

If you're far from Buffalo or your grocery store doesn't carry the right bread, you can still try the sandwich by making it at home. Pick up some Kaiser rolls, brush them with egg, add some pretzel salt and caraway seeds, pop them in the oven for just a few minutes, and you’ll have your own weck-worthy rolls in no time.