If you’ve never spent time in western New York State, particularly around Buffalo, then you’ve probably never heard of a Beef on Weck. If you have, you know the sandwich has reached a near cult-favorite status in the area.

Serve the sandwich with a bowl of au jus for dipping.

What is a Beef on Weck? It’s thinly sliced roast beef piled high on a toasted Kummelweck Roll, a hard roll topped with caraway seeds and kosher salt. The meat gets topped with prepared horseradish and the sandwich gets served with au jus for dipping. Weck purists (yeah, that’s a thing) will tell you to only use prepared horseradish, never horseradish cream. That said, I get a locally made smoked horseradish sauce that I’m fond of, so I use it.

Pile the venison high on the bun and top it with horseradish.

We substitute grilled venison roast for the beef on our sandwich. Use top or bottom round rubbed heavily with a salt, pepper and garlic-powder rub and grilled on the Traeger to an internal temperature of 125 to 130 for a rare to medium-rare finish.

Smoke a venison roast on your Traeger Grill to a nice rare or medium rare.

After resting the grilled venison, slice as thinly as possible with a sharp knife or your Magic Chef Realtree meat slicer.

Since you don’t often see Kummelweck Rolls outside of New York State, we substitute Kaiser Rolls that we top with melted butter, caraway seeds and kosher salt, then toast.

Brush fresh Kaiser rolls with butter, then sprinkle heavily with kosher salt and caraway seeds before baking.