Collard Green Melt

This sandwich is better than it has any right to be. Collard greens in a sandwich with coleslaw and Russian dressing? It just doesn’t jump out at you…but it should. It may be one of my favorite sandwiches of all time. Thank God it’s a little more involved to make or it this triple-decker vegetarian sandwich might become a weekly indulgence for me. This recipe comes from the New Orleans restaurant The Turkey & The Wolf (via Bon Appetit), which was named the best new restaurant in America in 2017.

It’s filling and satisfying and so delicious and insanely messy. Like 15-napkins-per-person messy. Plus it takes some prep and time to put together. Don’t let that deter you! You must try this.

Spicy, punchy stewed collard greens are flavored with Creole seasoning and red wine vinegar and cooked down until tender. A spicy Russian dressing made with pickled cherry peppers adds even more heat to the sandwich. Plus a super-basic mayonnaise-based coleslaw. Layer all these ingredients on good bakery-quality marble rye bread, toasted, and melty Swiss cheese. It’s heavenly.

Collard Green Melt

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• Author: Amanda
• Yield: 4 sandwiches

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Description

An insanely delicious vegetarian sandwich! Triple-decker collard green melt: spicy stewed collard greens, a mayo-based coleslaw and spicy Russian dressing with pickled cherry peppers, layered between toasted marble rye with Swiss cheese.

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Ingredients

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COLLARDS:

• 4 tablespoons butter
• 6 garlic cloves, finely minced
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 2 teaspoons Creole seasoning (preferably Zatarain’s)
• 1 teaspoon crushed red pepper flakes
• 4 bunches torn collard greens, stems removed
• Kosher salt and freshly ground black pepper

SLAW:

• 1/4 head of green cabbage, thinly sliced
• 3 green onions, finely chopped
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar, plus more to taste

RUSSIAN DRESSING:

• 1/2 cup mayonnaise
• 1/4 cup chopped pickled hot cherry peppers
• 1 teaspoon hot sauce
• 1 teaspoon ketchup

TO ASSEMBLE:

• 12 slices rye bread with caraway seeds or marble rye
• 8 slices deli Swiss cheese

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Instructions

1. To make the collards: Melt the butter in a large pot over medium heat.  Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute.  Add the vinegar, sugar, Creole seasoning, and red pepper flakes and stir to combine.  Bring to a simmer and continue to cook until the liquid has reduced slightly, about 8 minutes.  Add the collards, tossing together with the liquid.  Season with salt and pepper.  Cover, reduce heat to low and cook, stirring occasionally, until the collards are a deep green color and very soft, about 2 to 2-1/2 hours.
2. Meanwhile, make the slaw: Toss the cabbage, green onion, mayonnaise and vinegar.  Season to taste with salt and pepper.  Cover and refrigerate while the collards cook.
3. To make the Russian dressing: Combine all of the ingredients in a small mixing bowl; season to taste with salt and pepper.  Cover and refrigerate to let the flavors meld while the collards cook.
4. When ready to assemble the sandwiches: Preheat the broiler.  Place the bread slices on a large baking sheet and transfer to a baking rack set in the second highest position.  Toast the bread until lightly golden brown, 1 to 2 minutes on each side.  Remove from the oven and take off 4 slices of bread to a cutting board.  Top the remaining 8 slices of bread with a slice of Swiss cheese.  Return to the broiler and heat until the cheese is melted, another 1 to 2 minutes.
5. To assemble: Divide the slaw among 4 slices of cheese-topped bread.  Place another slice of cheese-topped bread on the slaw and top with the collard greens.  Generously spread the plain, toasted bread with the Russian dressing and place face-down on the collard greens.  Cut the sandwiches in half horizontally and serve immediately.

Notes

Inspiration: The Collard Green Melt on bonappetit.com

• Category: Vegetarian, Sandwiches & Wraps