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Collard Green Melt

Turkey & the Wolf's Collard Green Melt, as seen on Big Food Bucket List.
Turkey & the Wolfs Collard Green Melt, as seen on Big Food Bucket List.
PREP TIME
30 min
COOK TIME
3h
YIELDS
4 servings

The Collard Green Melt is stacked high with three slices of rye bread, spicy collard greens, melted Swiss cheese, coleslaw, Russian dressing, and pickled cherry peppers. This melt has redefined what a sandwich should be!

Courtesy of Turkey and the Wolf in New Orleans, Louisiana.

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Ingredients

Collards

4
tbsp unsalted butter
6
garlic cloves, finely chopped
½
cup red wine vinegar
¼
cup sugar
2
tsp Creole seasoning
1
tsp kosher salt
1
tsp freshly ground black pepper
1
tsp crushed red pepper flakes
10
cups packed and torn collard green leaves (from about 4 bunches)

Slaw

¼
head green cabbage, thinly sliced
¼
small white or yellow onion, thinly sliced
cup mayonnaise
1
tsp freshly ground black pepper
1
tbsp distilled white vinegar
Kosher salt, to taste

Russian Dressing

½
cup mayonnaise
¼
cup pickled hot cherry peppers, chopped
1
tsp hot sauce
1
tsp ketchup
tsp freshly ground black pepper

Assembly

12
caraway rye or whole wheat bread, thin slices
8
deli-style Swiss cheese, thick-cut slices
Collards, reserved
Slaw, reserved
Russian Dressing, reserved
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Directions

Step 1

Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute.

Step 2

Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup (60 mL) water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes.

Step 3

Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2 ½–3 hours.

Step 4

There should be very little liquid left — just enough to coat greens. If there is too much, cook uncovered until you have the right amount.

Step 5

Toss cabbage, onion, mayonnaise, pepper, and 1 tablespoon (15 mL) of vinegar in a medium bowl to combine. Cover and chill at least 1 hour. Season with salt and more vinegar if needed just before using.

Step 6

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine. Cover and chill.

Step 7

Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds or until golden brown, roughly 1 minute.

Step 8

Turn and toast second side until golden brown, again roughly 1 minute.

Step 9

Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Step 10

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Transfer to a plate.

Step 11

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Step 12

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts.

Step 13

Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches.

Step 14

Cut sandwiches in half diagonally and serve!

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