Buffalo, New York’s signature sandwich is a cross between a Boston roast beef and a French dip. It's made by slotting juicy slices of rare roast beef into a kummelweck (a German-style roll topped with kosher salt and caraway seeds). Traditionally, the top bun is dipped in beef jus and spread with horseradish.

It’s unclear who first sold beef on weck, but everything leads back to German baker William Wahr, who brought the kummelweck roll with him to the States in the late 1800s. One story has it that the recipe was invented by a Buffalo bar owner, who thought the roll's salty top would encourage his customers to buy more drinks.

The Rare Sandwich You Need To Try – Before It Disappears Forever