Calling all veggie lovers and sandwich enthusiasts! Today, we’re embarking on a culinary journey to recreate the legendary Turkey and the Wolf’s Collard Green Melt, a masterpiece that brought tears of joy to the writer’s eyes. Buckle up, grab your aprons, and let’s cook!
A Taste of Growth and Gratitude
Before we dive into the recipe, let’s take a moment to appreciate the beautiful introduction accompanying this culinary gem. The writer reflects on personal growth, finding comfort in familiar surroundings, and the joy of discovering new experiences. This sandwich, a testament to the restaurant’s ingenuity, becomes a symbol of this growth and a reminder to celebrate our achievements, big or small.
The Star of the Show: The Collard Green Melt
Now, let’s get down to business! This recipe, originally featured in Bon Appétit, hails from the renowned Turkey and the Wolf in New Orleans, crowned the #1 Best New Restaurant in 2017.
Ingredients:
- Collards: This recipe calls for 4 tablespoons of butter, 6 garlic cloves, ½ cup red wine vinegar, ¼ cup sugar, 2 teaspoons Creole seasoning, 1 teaspoon each of kosher salt, black pepper, and crushed red pepper flakes, and a whopping 10 cups of packed collard green leaves.
- Slaw: Get ready to chop! You’ll need ¼ head of green cabbage, ¼ small white or yellow onion, ⅓ cup mayonnaise, 1 teaspoon black pepper, 1 tablespoon (or more) white vinegar, and kosher salt to taste.
- Russian Dressing: This tangy concoction requires ½ cup mayonnaise, ¼ cup chopped pickled hot cherry peppers, 1 teaspoon each of hot sauce and ketchup, and ⅛ teaspoon black pepper.
- Assembly: Gather 12 slices of caraway rye or whole wheat bread, 8 thick-cut slices of deli-style Swiss cheese, and plenty of napkins (trust us, you’ll need them!).
Step-by-Step Instructions:
- Collards: Melt butter in a saucepan, add garlic and cook until fragrant. Add vinegar, sugar, spices, and ¼ cup water. Simmer, stirring occasionally, until liquid reduces slightly. Add collards, toss to wilt, cover, and cook on low for 2½–3 hours, stirring occasionally. The collards should be dark green and very soft, with minimal liquid.
- Slaw: Combine cabbage, onion, mayonnaise, pepper, and vinegar. Cover and chill for at least an hour. Season with salt and more vinegar before serving.
- Russian Dressing: Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper. Cover and chill until ready to use.
- Assembly: Broil 8 bread slices, top with cheese, and broil until melted and slightly browned. Repeat with remaining bread slices. Reheat collards if needed. Divide slaw among 4 cheesy toasts, top with remaining toasts, add collards, spread dressing on plain toasts, and assemble sandwiches. Cut diagonally and serve with napkins.
Tips and Tricks from the Experts:
- Griddle the bread: For an extra layer of richness and flavor, griddle the bread in butter before assembling the sandwiches.
- Cookware matters: Use a tall, narrow pot for the collards to prevent drying.
- Adjust the liquid: If the collards dry out during cooking, add more water as needed.
- Spice it up: Feel free to adjust the amount of spice to your liking.
Reviews and Rave Reviews:
This sandwich has garnered praise from food enthusiasts everywhere. One reviewer described it as “one of the best vegetarian sandwiches I can think of,” while another proclaimed it a “delicious reuben with much more flavor.”
Get Ready to Melt in Deliciousness:
So, there you have it! The Turkey and the Wolf’s Collard Green Melt, a culinary masterpiece that’s sure to tantalize your taste buds. Gather your ingredients, channel your inner chef, and prepare to be amazed by this vegetarian masterpiece. And remember, every bite is a celebration of growth, gratitude, and the joy of delicious food. Bon appétit!