Beef on Weck Sandwich

Source: What's Cooking America

1 (3- to 4-pound) beef roast (tenderloin, Prime Rib, or eye of round)
1/4 cup olive oil
Salt and coarsely ground black pepper
Cornstarch Glaze (recipe follows)
8 kummelweck or Kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
Prepared horseradish

Preheat oven to 425 degrees F. Rub roast with olive oil, salt, and pepper. Place roast on rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Bake, uncovered, 40 to 45 minutes or until thermometer registers 135 degrees F. Remove from oven and transfer to a cutting board; let stand 15 minutes before carving. Reserve meat juice, and carve meat into very thin slices.

Reduce oven temperature to 350 degrees F. Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick. Remove from oven and cut rolls in half.

To assemble sandwiches, divide sliced beef on the bottom half of each roll; spoon with reserved beef juice. Serve open-faced with horseradish on the side.

Makes 8 sandwiches.

Cornstarch Glaze:
1/2 cup cold water
1 tablespoon cornstarch

In a small saucepan over medium-high heat, stir together water and cornstarch. Heat mixture to a gentle boil. Reduce heat to low, and stir until mixture thickens and is translucent. Remove from heat and let cool.