Erik Videgård, ambassador for Tunnbrödsrullens Vänner, star chef and author, has created some of the country's most well-known and appreciated thin bread rolls.
Here we report on Videgård's work for the Tunnbrödsrullen's presence in the Swedish street kitchen and, of course, where to turn to enjoy these signature Tunnbrödsrullar!
The ”Guilty Pleasure”-roll
Mone could say that this is Videgård's original signature roll, which then took on a number of different expressions and finally became the Videgård roll that can be found at Brogrillen today. A well-composed TBR with a base of 50/50 mashed potatoes and a tasty shrimp salad.
When you eat your flatbread roll, it is important that you get all the things, all the time.
Åre Gastronomi-week, Nagg by Rautjoxa, Rödkullen, Åre, 16-17 April 2021
Guilty Pleasure rullen i Åre. Bilden publiceras med tillstånd av Glenn Söderberg.
Rautjoxa is a slopeside restaurant in Rödkullen in Åre that serves lunch to skiers.
NAGG by Rautjoxa was actually a Corona adaptation to get more seats for the hillside restaurant through a simple food truck with an attached tent.
When it was time for Åre Gastronomy Week 2021, Glenn Söderberg invited his old friend Erik Videgård to serve Videgård's Guilty Pleasure roll.
It felt like a given to invite Erik and run TBR during 2021's Gastronomy Week. The concept was 200 rolls in 2 days, ie 100 rolls a day. They were eaten quite quickly.. The roll was his Guilty Pleasure with kabanos, good shrimp salad, strong sweet mustard and awesome mash! None, to the chagrin of some, were allowed to be added or removed!
Glenn Söderberg, 2022-12-08T20:09:00.000Z
The concept of nice "hipster food" was very successful and appreciated. We are keeping our fingers crossed that the concept appears again in the future!
Book: Stories and recipes
Stories and recipes, book by Erik Videgård, 13 September 2021 In this book, Erik Videgård shares his own favorites from all over the world, and of course there is also a recipe for thin bread roll!
The Special-roll
In Nyhetsmorgon, TV4 May 9, 2020, comfort food is created in a European spirit in the form of a TBR with potato stomp containing shrimp, Frankfurther on Linderöds pork, scallions, Öland sauerkraut and artisan mustard.
Notice how Erik chooses to coat the long sausages all the way up. This is important in so-called "Hare rolls" where long sausages stick up far above the flat bread and therefore need to be supported a little by the roll's accessories.
The recipe for flatbread and potato mash can be found here.
The Videgårdsroll
One of the TBR world's most talked about signature rolls is undoubtedly the so-called "Videgårdsrullen", which was the starting point for today's luxury rolls. These epic thin bread rolls can be enjoyed at Brogrillen.
Videgårdsrullen. Bilden används med tillstånd av Brogrillen
If you want to roll one yourself, the recipe is here!
Videgård's saffron roll
A variation on the Videgårds roll where the prawn salad is replaced with saffron prawn salad. Premiered at Brogrillen in December 2020. Presented here.
Videgårds saffransrulle. Bilden publiceras med tillstånd av Brogrillen
Asia
(Also called "Strandvägen 56 roll")
In a competition at Tom Bertling's Strandvägen 56 (13/12 2020) against Robin Alms ("Dumb" roll), Rickard Limont's ("Cucumber salad" roll), "Four onions" roll and "habanero" roll, Videgård took home the win with his "Asia" roll.
Perimärupplagningen på S56 KMK. Bilden publiceras med tillstånd av Kalle Tjernström.
The roll was then on Strandvägen 56's menu for a while, but later disappeared when the menu was changed.
Strandvägen 56 rullen. Bilden publiceras med tillstånd av Kalle Tjernström.
Linnea Tjernström was personally trained by Erik Videgård in cooking and was then solely responsible for cooking the rolls throughout the winter season.
Videgård's preparations for the competition can be seen here.
Interesting to mention is that in the video Videgård chooses to place the bread with the round downwards, and that in order to avoid the long sausage sticking up too far (which some call a "hare"), he chooses to fold the sausage double in the roll and turn the original ends of the split sausages up.
The Videgårdsroll 2.0
A flatbread roll influenced by Asian cuisine, with the heat and flavor of kimchi and samjang. Saffron prawn salad as in Videgård's Saffron roll. Premiered at Brogrillen on the eighth of October 2021.
Videgårdsrullen 2. Bilden publiceras med tillstånd av Brogrillen.
The anniversary roll
In connection with Brogrillen's anniversary on 4/9 2021, the Anniversary Roll was launched. Chilli shrimp salad, salad with cucumber and mint, Dijon mustard with horseradish and applesauce... and as if that wasn't enough, topped with chips(!), assembled in a garlic/lemon buttered flatbread. Available to enjoy at Brogrillen.
Jubileumsrullen. Bilden publiceras med tillstånd av Brogrillen.
Jennys roll
Jenny's roll is primarily a recipe for a lactose- and gluten-free TBR, where DUG potato milk is used.
The pod episode was published on February 25, 2022
Matresan S3E4: Det där om att hantera en skoter i Åre.
There was talk of a roll for Jan Keryakes at Nyhetsgrillen, but nothing like that has yet appeared among Jan's other luxury rolls. Hopefully we can tell you more about this roll in the future.
The 2024 anniversary roll, inspired by Cuba and Florida, was created in connection with Brogrillen’s 3rd anniversary celebration.
Filled with buttered and lightly fried mashed potatoes, juicy Chorizo, fresh shredded iceberg lettuce, chili shrimp salad, crispy potato sticks, and Videgård’s own "special Cuban sauce".
El Sabroso. Published with the consent of Brogrillen.
Launched at Brogrillen 2024-10-04.
Videgård’s Christmas Roll
The Christmas Roll of 2024. Vienna sausage boiled with cloves, yellow onion, black peppercorns, and bay leaf. Shrimp salad with diced beetroot and apple, Skåne mustard, coleslaw, crispy fried onions, and saffron mashed potatoes with horseradish.
Videgårds Chrsitmas-roll. Published with permission from Brogrillen.
