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Beef on Weck…on New York Times

The New York Times has published a “a celebration of the sandwich’s diversity in the United States” broken down into 5 basic classifications: sandwiches made on hard rolls, soft buns, sub rolls, sliced bread and “singulars”.

Featured to represent the hard roll category is Charlie the Butcher‘s Beef on Weck—”Buffalo’s second-most-famous foodstuff”.

Warning: not an article to read on an empty stomach.

photo by Nick Gray

Written by George Johnson

George Johnson

Buffalo Rising Co-Founder. Designer (Product, Graphic, Motion). Geek.

View All Articles by George Johnson
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