collard green melt

from Bon Appétit via Turkey and the Wolf

Turkey and the Wolf was starting to get some hype when we still lived in New Orleans, but we never actually made it over to the place. Then I saw that BA named it their restaurant of the year and this was actually the sandwich they couldn’t stop thinking about. It sounded odd to me to have so much brassicas on one sandwich, but I love some good mayo-laden coleslaw. It took me a couple years, but I finally made the sandwich.

It did not disappoint. I have made a few different vegetarian collard recipes, but none of them were that memorable. These greens incredible. There’s not that much that seasons them: butter, red wine vinegar, cajun seasoning, garlic and pepper, but they melted down into something so savory and good. I literally ate a whole bunch of the collards by stacking it all on here. J doesn’t like rye bread, so we used Dave’s Killer Bread instead. The spicy Russian dressing with cherry peppers and ketchup is delicious of course, I did add a little extra ketchup to make it to my liking. The slaw is a simple mix of cabbage, white onion, vinegar and mayo. I think if I were to make it again I would put a few more things in there to make the slaw great on its own. The last piece of the puzzle is two melted slices of swiss.

I loved this sandwich and might actually make it again sometime, or do my own take on it. For someone who’s made 600+ recipes, I think that’s saying something.