This collard green melt is the reason Katherine and I went on a second date. Thanks, #turkeyandthewolf! Ingredients: Collards 4 tbsp unsalted butter 6 garlic cloves, finely chopped ½ cup red wine vinegar ¼ cup sugar 2 tsp Creole seasoning 1 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp crushed red pepper flakes 10 cups (packed) torn collard green leaves Slaw ¼ head of green cabbage, thinly sliced ¼ small white or yellow onion, thinly sliced ⅓ cup mayonnaise 1 tsp freshly ground black pepper 1 tbsp distilled white vinegar 1/2 tsp Kosher salt Russian Dressing ½ cup mayonnaise ¼ cup chopped pickled hot cherry peppers 1 tsp hot sauce 1 tsp ketchup ⅛ tsp freshly ground black pepper Assembly 12 thin slices caraway rye or whole wheat bread 8 thick-cut slices deli-style Swiss cheese Directions: For the Collards: 1. Melt butter in a saucepan over medium heat. Cook garlic, stirring, until fragrant. 2. 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. 3. 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. There should be very little liquid left to coat greens. For the Slaw: Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a bowl to combine. Cover and chill. For the Russian Dressing: Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a bowl to combine. For Assembly: 1. Heat broiler. Place 8 slices of bread on a rimmed baking sheet and toast. Turn and toast second side until golden brown. Top each toast with a slice of cheese and broil until melted and starting to brown. Transfer to a surface. 2. Place remaining 4 slices of bread on baking sheet and toast. Turn and toast second side until golden brown. Transfer to a plate. 3. Divide slaw among 4 cheesy toasts. Top with 4 cheesy toasts. Using a slotted spoon, divide collard greens among toasts. Spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut and serve. @Bon Appétit Magazine . . . #katherinewants #greencollardmelt #melt #sandwich #sandwichmelt #sandwiches #sandwichrecipe #sandwichesoftiktok #sandwichmaker #sandwichchallenge #collardgreen #collardgreens #datenight #dateideas #lovestory #lunchideas #dinneridea