Sandwich Series: The Collard Green Melt

My take on Turkey and the Wolf’s iconic Collard Green Melt Sandwich on toasted rye with coleslaw, tender melted collard greens, and the most important sandwich condiment, Duke’s Mayo!  If you can’t make it to New Orleans to get this sandwich at the source, you can make this very stellar version at home!

On the list of must visit places to eat in New Orleans is Turkey and the Wolf in the Lower Garden District.  Rolling up to the counter to order I can confidently advise, there’s no wrong answer – every sandwich is a star. Most go for the Fried Bologna Sandwich which is essentially a cartoon sandwich stacked with fried bologna rounds, shredded lettuce and so many potato chips I sometimes wonder exactly how the sandwich is edible.  Trust, every good sandwich needs a firm smash and a big mouth.

Further down the Turkey and the Wolf menu is my favorite sandwich: The Collard Green Melt.  Three slices of toasted rye bread loaded with the most flavorful collard greens and bright crunchy coleslaw.  It’s a deeply savory comfort bomb of a sandwich.  One that leaves your fingers slightly greasy and we’re all the better for it.

Here in Houston, I find myself exactly 353 miles from this sandwich which, admittedly, is difficult.  I can either hit the road across Louisiana or venture into my own kitchen to make my own best version of this sandwich.  You know how we roll – to the kitchen to make a mess.

This collard green, chicken, and Swiss sandwich comes together in three parts: tender and flavorful simmered collard greens,  crunchy and tangy coleslaw, and homemade Russian dressing with the characteristic twang of Duke’s Mayo.  Can you make this sandwich without Duke’s Mayo? I mean… sure, but why would you?

The Collard Green Melt is a hearty undertaking of ingredients but, I promise, well worth the effort because LEFTOVERS!

Grab a heavy bottom sauce pan and channel the auntie in your family who makes the good greens.

Start a pot of greens by melting butter and stirring minced garlic around the pan.  Add hot sauce, vinegar, creole seasoning, chicken bouillon and about 8 cups of water.  Bring the broth to a simmer before adding collard greens by the handful.  Simmer, super low for about 2 hours, until the greens have essentially melted and the broth has reduced to a spicy potlikker.  If this is your first potlikker, pat yourself on the back – you’re a southerner now.

I make a batch of greens a day before I want to assemble the sandwiches so they have time to soften and chill in the potlikker and absorb the most flavor.

It wasn’t until I moved down south that I developed mayonnaise allegiance and I pledge that allegiance to Duke’s.  I think in California we use avocados for mayonnaise, so you’ll forgive me for being slow to the game.

Duke’s Mayo is the quality our sandwiches deserve.  It has only egg yolks, unlike other major mayo brands, making it thick and custardy.  It also has a hint of vinegar and paprika for just the right twang.  They call it that “Southern Something” and I’m nodding my head yes!  I get it now.

Mix Duke’s with a splash of red wine vinegar, salt, pepper and celery seeds before tossing finely shredded green cabbage and onions.  Slaw! It’s glorious and we’ve made enough for you to sneak a few forkfuls.

The last element of our sandwich: homemade Russian dressing! Mix Duke’s Mayo with ketchup, hot sauce, salt, pepper, smoked paprika and a generous amount of chopped pickled peppers.  We’re adding even more Duke’s twang to our sandwich.

Did I dip potato chips in the extra Russian dressing? Yes, absolutely. Highly recommend.

I’m asking for a lot from this sandwich.  I want a warm toasted crust with melted Swiss cheese, with cool Russian dressing, sliced deli chicken, and crunchy coleslaw.  Because I’m asking for a mix of temperatures I start by toasting the rye bread slices in a hot skillet before topping with Swiss cheese, toasted side down, and toasting under the broiler to melt the cheese.

Remove the toasty and melty bread from the oven and spread each side generously with the homemade Russian dressing.

Top one side of the bread generously with coleslaw.  Top the other side of the sandwich with the simmered and cooled collard greens.  Top each side with thinly sliced chicken or turkey.  Smash to sandwich.  Glory hallelujah!

This sandwich is different from the original Turkey and the Wolf version. I substitute the middle piece of bread for sliced chicken.

Deli paper is a splurge but considering all the sandwiches we’re going to make this summer, it’s just smarts. Wrap the collard green melt in paper, pierce with bamboo picks and, just before serving, slice the sandwich in half.  The paper keeps the slaw and collards from falling out the back end, giving it more of a chance to end up in your belly.

I mean, look at these layers.  Rye bread, melted cheese, Duke’s-laced coleslaw, sliced chicken, tender collard greens, and homemade Russian dressing.  It’s a dream sandwich from right here in our very own kitchens!

Join me on this sandwich journey this month, friends! We’ve got so many more glorious summer sandwiches headed your way.  Grab your Duke’s! You know you’ll need it!

Collard Green Melt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

• Author: Joy the Baker adapted from Turkey and the Wolf
• Prep Time: 2 1/2 hours to cook greens and prep ingredients
• Cook Time: 15 minutes of assembly
• Total Time: 0 hours
• Yield: Serves 4 with leftovers 1x
• Category: lunch, dinner, sandwich

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Ingredients

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For the collards (make these the day before if you can):

• About 10 packed cups fresh collard greens (either from a bag of stems removed and coarsely chopped to 1-2-inch pieces)
• 6 tablespoons unsalted butter
• 6 cloves garlic, finely chopped
• 1/4 cup (50 grams) brown sugar
• 1/3 cup red wine vinegar
• 1/3 cup unseasoned rice vinegar
• 2 tablespoons Louisiana hot sauce
• 1 tablespoon Zatarain’s creole seasoning
• 2 teaspoons granulated chicken bouillon
• 2 teaspoons kosher salt
• 8 cups of water

For the coleslaw:

• 1/2 cup Duke’s mayonnaise
• About 1/4 cup very thinly sliced sweet onion
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon celery seeds
• 6 cups packed thinly sliced green cabbage

For the Russian dressing:

• 3/4 cup Duke’s mayonnaise
• 1/3 cup finely chopped pickled banana peppers
• 2 tablespoons ketchup
• 1 teaspoon Louisiana hot sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1/4 teaspoon smoked paprika

To assemble the sandwich:

• unsalted butter to toast bread
• 8 sliced soft rye bread
• 8 slices swiss cheese
• 1 1/2 pounds sliced oven roasted chicken

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Instructions

1. First make the collards. This takes the longest amount of time (2 1/2 hours, yikes) so they can also be made the day before.
2. In a large, heavy bottom pot, melt butter over medium heat. Add the garlic and stir around the pan until softened and fragrant, about 1 minute. Add the sugar, vinegars, hot sauce, creole seasoning, chicken bouillon and salt. Stir to combine before adding 8 cups of water.
3. Increase heat to high and bring broth to a simmer. Add greens, a few handfuls at a time, allowing the greens to wilt before adding more. Bring to a simmer then reduce heat to low to reduce the greens and the liquid, uncovered, for about 2 – 2 1/2 hours until the liquid is taken down to about 1 inch high in the pan. The greens will really wilt and become downright mushy which is what we’re going for.
4. Let the collards cool in the potlikker before placing in a lidded container in the fridge if you’ve made the greens the day before. Bring greens to room temp to make the sandwich.
5. To make the coleslaw, in a medium bowl whisk together mayonnaise, onions, vinegar, salt, pepper and celery seeds. Add the shredded cabbage and toss until evenly coated. Refrigerate until you’re ready to assemble the sandwich.
6. To make the Russian dressing, in a small bowl combine all of the ingredients. Taste and adjust seasoning to your taste.
7. To assemble the sandwich, heat a griddle or cast iron skillet over medium heat. Also, preheat the oven to broil. Melt a few tablespoons of butter onto the griddle and place bread slices (in batches if you don’t have the space). Toast so the bottoms of the bread are golden then transfer to a rimmed baking sheet. Top each slice of bread with cheese and place in the broiler just until the cheese is melted.
8. Slather each slice of bread with Russian dressing. Top one side of bread with coleslaw. Top the other with collard greens. Add a few pieces of roasted chicken. Smash the sandwich together. Spear with two toothpicks and slice in half. This is a messy sandwich but holy shit it’s good!

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