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.
ingredients
Collards
Slaw
Russian Dressing
Assembly
directions
Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute.
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.
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.
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.
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.
Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine. Cover and chill.
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.
Turn and toast second side until golden brown, again roughly 1 minute.
Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.
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.
If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.
Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts.
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.
Cut sandwiches in half diagonally and serve!