If you want to go for the full effect and make a sandwich as similar to the restaurant’s as possible, griddle the bread in some butter before assembling. It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. And you can do all of the other components ahead of time. This recipe is from Turkey and the Wolf in New Orleans, our #1 Best New Restaurant 2017.
Ingredients
Makes 4
Collards
4
6
½
¼
2
1
1
1
10
Slaw
¼
¼
⅓
1
1
Russian Dressing
½
¼
1
1
⅛
Assembly
12
8
Preparation
Collards
Step 1
Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount.
Step 2
Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.
Slaw
Step 3
Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.
Step 4
Season with salt and more vinegar if needed just before using.
Step 5
Do Ahead: Slaw can be made 1 day ahead. Keep chilled.
Russian Dressing
Step 6
Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.
Step 7
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Assembly
Step 8
Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.
Step 9
Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Transfer to a plate.
Step 10
If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.
Step 11
Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.
Leave a Review
Reviews (17)
Back to TopThe cookbook calls for 8 cups of water. Pretty sure the 1/2 cup water is a typo. No way you could cook that amount of collards for 2.5-3 hours in 1/2 cup water.
LC
Atlanta
8/4/2022
Been prepping for three days for this delightful sandwich - the Collard Green Reuben! Cooked down some fresh collards on Friday, made my grandma’s 24-hour Icebox Cole Slaw (no mayo) on Saturday, and made some homemade Russian Dressing today with Aquafaba Mayo, Cherry Pepper Relish and equal parts Crystals Hot Sauce and Ketchup today. It was all stacked bwtn three slices of Caraway Seeded Rye grilled in butter and covered with Swiss Cheese. It tasted like a delicious reuben but had much more flavor than a traditional reuben. I would easily do it all over again. My mouth is still tingling!
Lchaves
NC
4/20/2020
I had this sandwich recently while at Turkey and the Wolf and I was really happy to find that the recipe is out there. Hands down one of the best vegetarian sandwiches I can think of. Having ate at the restaurant and making this at home pretty back to back, I have a few thoughts/suggestions. This recipe doesn't call for the toast to be buttered, but the sandwich I got at Turkey and the Wolf definitely seemed to have a greasy/buttered bread. I've done it both ways at home now and buttered = better. I also prefer to toast the bread in a pan (or in my case a flat-top) instead of the broiler. My broiler was much too powerful/uneven for this task. I had trouble with the collards actually drying out during the long cook, even at the stovetops lowest heat. I had to add water multiple times through the cook to keep them form burning. I think a tall/narrow pot would be best here. I used a pretty wide straight-sided pan (about 12") and I think it was evaporating liquid too readily. I'd say that following this recipe nailed the flavors of the sandwich, and what remains is some little technique stuff to get it the rest of the way there.
mkeys
Raleigh, NC
5/6/2019