The COLLARD MELT

MAKES 6

4 bunches collard greens (about 10 oz each) 6 tbsp unsalted butter 6–8 garlic cloves, finely chopped 5 tbsp white sugar ⅓ cup red wine vinegar ⅓ cup unseasoned rice vinegar ⅓ cup Louisiana-style hot sauce 1 tbsp plus 2 tsp Zatarain’s Creole Seasoning 1 tbsp red chile flakes 2 tsp granulated chicken bouillon Kosher salt (Diamond Crystal or Morton) 6 cups thinly sliced green cabbage, packed Heaping ½ cup mayo (preferably Duke’s) ¼ cup thinly sliced white onion 1½ tbsp distilled white vinegar ¾ tsp freshly ground black pepper 16 tbsp (2 sticks) unsalted butter, room temperature 18 slices seeded soft rye bread 12 slices Swiss cheese, cut thick Russian dressing 1. Tear collard leaves from stems, discarding stems, and chop into 1- to 2-inch pieces. Set aside. 2. Melt butter in a large pot over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add sugar, red wine and rice vinegars, hot sauce, Creole seasoning, chile flakes, bouillon, salt (2 tsp Diamond Crystal or 1 tsp Morton) and 8 cups water. Bring mixture to a simmer for a minute or two, so flavors meld and develop. 3. Add collards in a few batches, stirring and letting wilt a bit before adding next batch. When all collards are wilted, adjust heat to maintain low simmer. Cook about 2 hours, until collards are soft (even a bit mushy) and liquid has reduced to a rich, “pot likker” broth an inch or so deep. 4. Let collards cool in pot likker. Makes about 6 cups. Can transfer to an airtight container and keep in fridge up to 1 week. 5. Combine cabbage, mayo, onion, vinegar, salt (1 tsp Diamond Krystal or ½ tsp Morton) and pepper in a bowl and mix well. Massage cabbage so it wilts to about 3 cups of coleslaw. Chill in fridge up to 3 days. 6. Position an oven rack 4 to 6 inches from broiler and preheat broiler. In a small pot, warm 1½ cups collards and a splash of pot likker. (Use remaining collards as side dish to other meals, or to make more sandwiches!) 7. Heat a cast-iron skillet or griddle over medium heat. Swipe softened butter on each side of bread and toast in batches in skillet until both sides are golden brown. Move 12 slices to baking sheets in a single layer. Top each with a slice of Swiss and melt under broiler, 1 to 2 minutes, and remove. 8. Place a handful of the coleslaw atop 6 slices of cheesy toast. Top with remaining cheesy slices (cheese side up), then spoon on collards (about ¼ cup per sandwich). Slather remaining slices of rye with Russian dressing to complete sandwiches. Cut in half and serve at room temperature.