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Collard Green Melt


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  • Author: Amanda
  • Yield: 4 sandwiches 1x

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

  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