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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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