1. In a medium pot, heat au jus until simmering.
2. Dip 1/2 lb. of sliced roast beef in hot au jus and place on sliced Kummelweck roll; repeat with remaining sandwiches.
3. Top roast beef with a dollop of horseradish and dip the top of each roll in the hot au jus.
4. Serve with corn on the cob.
Source and Credits
Courtesy of Charlie Roesch of Charlie the Butcher