Fun facts about beef on weck: The traditional version is made similarly, but with kimmelweck rolls instead of a baguette. The baguette lends a nice, lightweight flavor to the venison which makes it perfect for this recipe.

Kimmelweck rolls are topped with kosher salt and caraway seeds, hence adding them to these open-faced sandos! The beef is typically cooked rare and sliced incredibly thin. Restaurants will often serve a beef on weck with the top bun dipped into Au Jus, but that’s always optional.