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Beef on Weck
January 25, 2012

This takes a French Dip to an entirely new level. I love caraway seeds, so this just hit the spot. The coarse salt adds a texture reminiscent of a giant soft pretzel, although I must admit it was too salty for me using the recommended ratio. The caraway seeds and salt will stick to the bun using plain water, but I found that you get a crustier top if you brush the buns with an egg wash consisting of egg whites and water.

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