My tackle Turkey and the Wolf’s iconic Collard Inexperienced Soften Sandwich on toasted rye with coleslaw, tender melted collard greens, and crucial sandwich condiment, Duke’s Mayo! For those who can’t make it to New Orleans to get this sandwich on the supply, you can also make this very stellar model at residence!
On the listing of should go to locations to eat in New Orleans is Turkey and the Wolf within the Decrease Backyard District. Rolling as much as the counter to order I can confidently advise, there’s no fallacious reply – each sandwich is a star. Most go for the Fried Bologna Sandwich which is actually a cartoon sandwich stacked with fried bologna rounds, shredded lettuce and so many potato chips I generally marvel precisely how the sandwich is edible. Belief, each good sandwich wants a agency smash and a giant mouth.
Additional down the Turkey and the Wolf menu is my favourite sandwich: The Collard Inexperienced Soften. Three slices of toasted rye bread loaded with essentially the most flavorful collard greens and vibrant crunchy coleslaw. It’s a deeply savory consolation bomb of a sandwich. One which leaves your fingers barely greasy and we’re all the higher for it.
Right here in Houston, I discover myself precisely 353 miles from this sandwich which, admittedly, is troublesome. I can both hit the highway throughout Louisiana or enterprise into my very own kitchen to make my very own finest model of this sandwich. You know the way we roll – to the kitchen to make a multitude.
This collard inexperienced, rooster, and Swiss sandwich comes collectively in three components: tender and flavorful simmered collard greens, crunchy and tangy coleslaw, and home made Russian dressing with the attribute twang of Duke’s Mayo. Are you able to make this sandwich with out Duke’s Mayo? I imply… positive, however why would you?
The Collard Inexperienced Soften is a hearty endeavor of elements however, I promise, nicely definitely worth the effort as a result of LEFTOVERS!
Seize a heavy backside sauce pan and channel the auntie in your loved ones who makes the nice greens.
Begin a pot of greens by melting butter and stirring minced garlic across the pan. Add scorching sauce, vinegar, creole seasoning, rooster bouillon and about 8 cups of water. Deliver the broth to a simmer earlier than including collard greens by the handful. Simmer, tremendous low for about 2 hours, till the greens have basically melted and the broth has decreased to a spicy potlikker. If that is your first potlikker, pat your self on the again – you’re a southerner now.
I make a batch of greens a day earlier than I wish to assemble the sandwiches in order that they have time to melt and chill within the potlikker and take up essentially the most taste.
It wasn’t till I moved down south that I developed mayonnaise allegiance and I pledge that allegiance to Duke’s. I feel in California we use avocados for mayonnaise, so that you’ll forgive me for being sluggish to the sport.
Duke’s Mayo is the standard our sandwiches deserve. It has solely egg yolks, in contrast to different main mayo manufacturers, making it thick and custardy. It additionally has a touch of vinegar and paprika for simply the proper twang. They name it that “Southern One thing” and I’m nodding my head sure! I get it now.
Combine Duke’s with a splash of pink wine vinegar, salt, pepper and celery seeds earlier than tossing finely shredded inexperienced cabbage and onions. Slaw! It’s wonderful and we’ve made sufficient so that you can sneak a couple of forkfuls.
The final aspect of our sandwich: home made Russian dressing! Combine Duke’s Mayo with ketchup, scorching sauce, salt, pepper, smoked paprika and a beneficiant quantity of chopped pickled peppers. We’re including much more Duke’s twang to our sandwich.
Did I dip potato chips within the further Russian dressing? Sure, completely. Extremely advocate.
I’m asking for lots from this sandwich. I need a heat toasted crust with melted Swiss cheese, with cool Russian dressing, sliced deli rooster, and crunchy coleslaw. As a result of I’m asking for a mixture of temperatures I begin by toasting the rye bread slices in a scorching skillet earlier than topping with Swiss cheese, toasted facet down, and toasting beneath the broiler to soften the cheese.
Take away the toasty and melty bread from the oven and unfold all sides generously with the home made Russian dressing.
Prime one facet of the bread generously with coleslaw. Prime the opposite facet of the sandwich with the simmered and cooled collard greens. Prime all sides with thinly sliced rooster or turkey. Smash to sandwich. Glory hallelujah!
This sandwich is totally different from the unique Turkey and the Wolf model. I substitute the center piece of bread for sliced rooster.
Deli paper is a splurge however contemplating all of the sandwiches we’re going to make this summer season, it’s simply smarts. Wrap the collard inexperienced soften in paper, pierce with bamboo picks and, simply earlier than serving, slice the sandwich in half. The paper retains the slaw and collards from falling out the again finish, giving it extra of an opportunity to finish up in your stomach.
I imply, have a look at these layers. Rye bread, melted cheese, Duke’s-laced coleslaw, sliced rooster, tender collard greens, and home made Russian dressing. It’s a dream sandwich from proper right here in our very personal kitchens!
Be part of me on this sandwich journey this month, pals! We’ve bought so many extra wonderful summer season sandwiches headed your approach. Seize your Duke’s! You recognize you’ll want it!
Collard Inexperienced Soften
Prep Time: 2 1/2 hours to prepare dinner greens and prep elements
Prepare dinner Time: quarter-hour of meeting
Complete Time: 14 minute
Yield: Serves 4 with leftovers 1x
Class: lunch, dinner, sandwich
Substances
Scale
For the collards (make these the day earlier than in case you can):
For the coleslaw:
For the Russian dressing:
To assemble the sandwich:
Directions
- First make the collards. This takes the longest period of time (2 1/2 hours, yikes) to allow them to even be made the day earlier than.
- In a big, heavy backside pot, soften butter over medium warmth. Add the garlic and stir across the pan till softened and aromatic, about 1 minute. Add the sugar, vinegars, scorching sauce, creole seasoning, rooster bouillon and salt. Stir to mix earlier than including 8 cups of water.
- Improve warmth to excessive and convey broth to a simmer. Add greens, a couple of handfuls at a time, permitting the greens to wilt earlier than including extra. Deliver to a simmer then cut back warmth to low to cut back the greens and the liquid, uncovered, for about 2 – 2 1/2 hours till the liquid is taken all the way down to about 1 inch excessive within the pan. The greens will actually wilt and grow to be downright mushy which is what we’re going for.
- Let the collards cool within the potlikker earlier than putting in a lidded container within the fridge in case you’ve made the greens the day earlier than. Deliver greens to room temp to make the sandwich.
- To make the coleslaw, in a medium bowl whisk collectively mayonnaise, onions, vinegar, salt, pepper and celery seeds. Add the shredded cabbage and toss till evenly coated. Refrigerate till you’re able to assemble the sandwich.
- To make the Russian dressing, in a small bowl mix all the elements. Style and alter seasoning to your style.
- To assemble the sandwich, warmth a griddle or forged iron skillet over medium warmth. Additionally, preheat the oven to broil. Soften a couple of tablespoons of butter onto the griddle and place bread slices (in batches in case you don’t have the area). Toast so the bottoms of the bread are golden then switch to a rimmed baking sheet. Prime every slice of bread with cheese and place within the broiler simply till the cheese is melted.
- Slather every slice of bread with Russian dressing. Prime one facet of bread with coleslaw. Prime the opposite with collard greens. Add a couple of items of roasted rooster. Smash the sandwich collectively. Spear with two toothpicks and slice in half. It is a messy sandwich however holy shit it’s good!
Key phrases: collard inexperienced, sandwich, rooster sandwich, turkey and the wolf, duke’s mayo, recipe
