Bøfsandwich (Denmark) on Sandwiches of History⁣

Oh man, I really asked for it this time. For International Sandwich Sunday we’re headed to Denmark for the Bøsandwich. Normally, I’ll find a recipe online and make that version. Well, this time friend of the show The Hotdogjudge who is Danish, just happens to head up a society dedicated to this very sandwich. So when I asked for a recommended recipe, he brought it. It was a lot of work but it also yielded a very flavorful and filling sandwich. Btw, in the video I mentioned that I burnt my fried onions. That happened when I was re-heating them as I fried them the day before. Just forgot they were in the toaster oven. D’oh!

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[pavelow]

You can't plus it up because the original recipe used all the ingredients in the whole world

[graefx]

Any sandwich that asks for the 3 forms of onion, raw, caramelized, and fried, immediately has my attention.

[JonasTDK]

It looked good!

But as a Dane I'd say 99% of people don't make all the stuff at home. Like I'd buy the remoulade, crispy onions, pickles and pickled beetroot for sure. Then it's actually a pretty easy burger to make.

Also your sauce wasn't near thick enough and the burger has to be drowning, practically fighting for it's life, because there's so much sauce.

I friggin love it! 😍

[Darentei]

As you'll notice, whenever you make a video about anything Danish, 90% of the audience you reach will be the very people whose culture you're trying to display. We're just really fond of attention like that.
I think we can safely say you treated our monstrosity of a dish with the respect it deserves, and as such you've made a friend of our entire country. The initial pronunciation was spot on (but only that time hehehe)

[danengen]

Us Scandinavians usually don’t give much praise to our neighbors countries, but I’ve never met a danish sandwich I haven’t liked. They truly are the uncrowned kings of the sandwich.

[jonatana.]

You... pronounced bøfsandwich almost perfectly at the start of the video! As a Dane, I am very impressed, this is not an easy feat. The sandwich itself looks good, and you made a lot of things from scratch that we lazy people over here would just buy ready made. But your gravy does not look nearly heavy and thick enough, this is what puts this sandwich truly over the top. The Danish brun sovs (literally "brown gravy") needs to be thickened with a smørbolle ("butter ball"), usually consisting of 50% butter and 50% wheat flour. There's usually heavy cream in as well, just to make it even more unhealthy. We then color it with a very particular food coloring called "kulør", which is basically a dark caramel with a somewhat burnt and bitter taste and a hint of salt. Using this is frowned upon in most other dishes, but I must reluctantly admit that it adds something special to this particular sauce, when when you have a good fond as a base. So how do you know that you have made a good brun sovs? Well, it should be dark brown, but not too dark, and as the saying goes, the spoon should be able to stand up on its own in the gravy. (Side note: it appears that others are using a less heavy gravy than I am, which may be more authentic, but it should still be quite dark and have a deep flavor).

Sorry for being that guy in the comments, but this is our national pride we're talking about :D

[GT-dhnk]

You'd starve to death simply preparing to make this sandwich.

[sixstringedthing]

That chuckle through the first huge bite of delicious sandwich was the payoff for the copious amount of effort put in. Big props for doing everything from scratch, bravo.

[gigastrike]

Some say the first person to order this is still waiting for their lunch to this day.

[Thenatorr]

Holy ridiculous amount of preparation Batman

[talende]

I have eaten a bunch of these in my life as I happen to be a Dane. Glad that you liked it. And your pronunciation wasn’t far off.

[steve]

No plus ups because this sandwich has literally everything on it.

[MadsPrintz]

As a Dane, I have nothing but respect for doing everything by the book and from scratch. And I would like to extend a "thank you" on behalf of all Jutlanders to your recipe guy, the gravy is indeed essential and most be poured on top.

[LVVMCMLV]

I'm exhausted just thinking about the cleanup....

[sweetamyleigh]

A sandwich needing two costume changes is now a play with a stage manager

[louisbknockel]

Great video, and as you mentioned the bøfsandwich ingredients are available readymade in Danish supermarkets so we Danes can make it in a jiffy.

[TheMrdrop]

I feel like the beauty of the sandwich (in general) is that they are not complicated. Once you get to this level of preparation I feel like it's not a sandwich anymore and more of an actual prepared meal, even if it is on a bun.

[RollloTreadway]

Should you happen to have any piccalilli left, I heartily recommend putting it in a sandwich with bacon (or ham, or the pork product of your choice), fried egg, mayo, and either fries or potato sticks. It's an amazing sandwich.

[DigiRangerScott]

My thought was “Don’t ever make me grab that soggy bun again” before you mentioned it was supposed to be eaten with a knife and fork. So I was definitely hearing a “WE DIDN’T!” in my head because of that

[Blag_Cog]

This is honestly hilarious. I don't think I've ever had one that was made that way but honestly good on you for putting all of that effort into it.
I guess for people who has never had it before and you don't have access to our local roasted onion, pickled cucumber, and remoulade you'd have to just make a version of those things and hope for the best.
I would love to see what you'd think of the authentic version straight from one of our local joints and how it compares to your version. The gravy looked significantly different as well. Just all around a very entertaining video.