Ingredients

Collards

• 4 tablespoons unsalted butter
• 6 garlic cloves, finely chopped
• ½ cup red wine vinegar
• ¼ cup sugar
• 2 teaspoons Creole seasoning (such as Zatarain’s)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 10 cups (packed) torn collard green leaves (from about 4 bunches)

Slaw

• ¼ head of green cabbage, thinly sliced
• ¼ small white or yellow onion, thinly sliced
• ⅓ cup mayonnaise
• 1 teaspoon freshly ground black pepper
• 1 tablespoon (or more) distilled white vinegar
• Kosher salt

Russian Dressing

• ½ cup mayonnaise
• ¼ cup chopped pickled hot cherry peppers
• 1 teaspoon hot sauce
• 1 teaspoon ketchup
• ⅛ teaspoon freshly ground black pepper

Assembly

• 12 thin slices caraway rye or whole wheat bread
• 8 thick-cut slices deli-style Swiss cheese

Directions

Collards

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.

Slaw

Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Russian Dressing

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Assembly

Heat broiler (rack should be in the 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 the 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.

Place the remaining 4 slices of bread on the same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with the 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.