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Beef on Weck in Toronto?

atomeyes Mar 6, 2012 10:28 AM

I dig that Buffalonian bun....
anywhere to get that sammy in Toronto?

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  1. y
    Yongeman RE: atomeyes Mar 6, 2012 02:25 PM

    Highly doubt it. I've never seen a kimmelweck roll at any bakery in Toronto.

    8 Replies
    1. re: Yongeman
      atomeyes RE: Yongeman Mar 7, 2012 03:25 AM

      you think there's any reason we don't have them here?

      1. re: atomeyes
        Davwud RE: atomeyes Mar 7, 2012 05:12 AM

        It's easier to count the places you can get them. Weck is rare it seems. I've never heard of it in any of my travels but for Buffalo.

        Charlie the Butcher in Buffalo is in the argument for best BoW. This here should help you out.
        http://www.youtube.com/watch?v=0P3ENN...

        DT

        1. re: Davwud
          y
          Yongeman RE: Davwud Mar 7, 2012 07:07 AM

          I agree with Davwud about only finding them in Buffalo. I guess they're just one of those regional specialties that hasn't caught on elsewhere yet.

          1. re: Davwud
            o
            OTFOODIE RE: Davwud Mar 7, 2012 11:05 AM

            I haven't had the pleasure of trying CtB in Buffalo. I've enjoyed a few at Schwabls.

            Beef on Weck is about technique, as well, isn't it? Plus it is slightly time consuming to hand-slice the meat thin like that and do the dipping and building up the sandwich evenly so the meat is well-distributed out to the sides of the bun. Or is my experience unique to Schwabl's. Do other places machine-slice and dip en masse?

            I shop at Dimpflmeier's factory store periodically, and if no one else reports back before my next trip, I will be sure to check for weck buns.

            1. re: OTFOODIE
              Davwud RE: OTFOODIE Mar 7, 2012 11:18 AM

              From what the video shows, no it's not really technique. Probably the biggest problem with hand slicing the meat is most people won't have a sharp enough (or even correct) knife to do the job properly.

              DT

              1. re: Davwud
                a
                Arcadiaseeker RE: Davwud Mar 7, 2012 12:34 PM

                Saw the video - that was a serious knife! I had knife envy. The bun is also important but he shows how to make it using a regular kaiser and a mix of pretzel salt and caraway seeds.

                1. re: Arcadiaseeker
                  o
                  OTFOODIE RE: Arcadiaseeker May 1, 2012 07:29 PM

                  The carving process is quite different at Schwabls. Charlie put about 4-5 slices whereas Schwabls slices the beef razor-thin, dipping most of them in au jus, as well as the bun top. There was probably about the same amount of meat, just sliced much thinner and distributed more evenly. Also at Schwabls, the horseradish was optional.

                  Charlie's roasting technique is very close to one my family has been using for a few generations, but without the control an automation of that oven he has. I look forward to trying his sandwich some day.

                  Also, I forgot to check Dimpflmeier's for kimmelweck buns, but the video obviously makes that unnecessary..

                  1. re: OTFOODIE
                    a
                    Arcadiaseeker RE: OTFOODIE May 2, 2012 05:11 AM

                    I am really excited because I am heading to Schwabis for a beef on weck this weekend - thanks to this post for educating me about a sandwich I didn't know about previously! Can't wait to try it....

      2. y
        youdonut RE: atomeyes Mar 6, 2012 05:44 PM

        only place ive ever gotten those was from the bavarian sausage house at the cne in the food building

        1. Kagemusha RE: atomeyes Mar 7, 2012 07:29 AM

          A long shot but two places for the "maybe" list: Dimpflmeier's factory store and the main Future Bakery on N. Queen in Etobicoke.

          4 Replies
          1. re: Kagemusha
            justsayn RE: Kagemusha Mar 7, 2012 09:34 AM

            Dimpflmeier did indeed have kimmelweck rolls - not sure if they still do. But of course, you will need to make the meat component at home : (

            1. re: justsayn
              Davwud RE: justsayn Mar 7, 2012 10:22 AM

              Did you watch the video I posted above?? Looks awfully simple to me.

              DT

              1. re: Davwud
                justsayn RE: Davwud Mar 7, 2012 11:06 AM

                I did actually. Thanks, it was awesome!!

                1. re: justsayn
                  Davwud RE: justsayn Mar 7, 2012 11:18 AM

                  Well my point is, it all looks easy. Time consuming but easy.

                  DT

          2. b
            Big Kahuna 1 RE: atomeyes May 2, 2012 07:22 AM

            Sadly, the only beef on weck I've had in Toronto was at a German deli in the Pure Food Building at the Ex. I've been to Charlie the Butcher's several times and it has been uniformly excellent.Fair warning though, the bun is salty (which I like) but may surprise those who don't like salt or are not expecting it.

            1 Reply
            1. re: Big Kahuna 1
              Davwud RE: Big Kahuna 1 May 2, 2012 07:31 AM

              Agreed. The first time I had BOW I actually scraped the salt and caraway off the bun. My salt tolerance is much higher now so I don't do that.

              DT

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