From reader Dayton Andrews, adept and fearless cook and writer:
Have you seen Anthony Bourdain’s show “No Reservations?” Last night he was in Taiwan and he went to a dumpling shop where the specialty is the “bao”. They made buns and, while the buns were still raw, filled them with chilled, gelatinous stock. After cooking, the filling turns to soup and is then sipped it with a straw. Now I am thinking…. What would happen if you tried something similar with a super concentrated stock in a grilled sandwich?
Off the top of my head, here’s an idea:
– Thickly sliced sourdough, pre-toast one side, the intended top side.
– Spread chilled, super strong gelatinous turkey stock on one side of toasted bread
– Prepare both slices for grilling with grease of choice, e.g., butter.
– On the griddle, construct sandwich:
*Untoasted, buttered bread goes down to the heat. Apply Jarlsberg cheese or Gruyere. Maybe even Brie.
* Bacon, lots.
* Thinly sliced frresh turkey
* Fresh ground, course pepper.
– When everything gets warm on that side, put the other toasted, stock covered bread on the griddle.
– The stock will start to melt, and then that is when you marry the two islands of sandwich
There is no way this could be bad. Home-made demi-glase I think is also an undiscovered sandwich condiment.
The Lunch Encounter 