Turkey and the Wolf Collard Melt with Spicy Russian Dressing
A signature sandwich from New Orleans featuring buttery toasted rye bread layered with melted Swiss cheese, tender collard greens, tangy coleslaw, and a fiery Russian dressing made with pickled cherry peppers and gochugaru. This room-temperature sandwich offers a unique twist on the classic melt, combining Southern comfort with bold flavors. The creamy coleslaw adds crunch while the spicy dressing brings heat and complexity. Perfect for lunch or a casual dinner when you want something satisfying yet unexpected.
Ingredients
- 1 ½ cups collard greens
- 1 cup unsalted butter, room-temperature
- 18 slices seeded soft rye bread
- 12 slices Swiss cheese, thick-cut
- 1 ½ cups coleslaw
- spicy Russian dressing, for slathering
- 6 cups green cabbage, packed thinly sliced
- ½ cup Duke's mayonnaise, heapingregular mayonnaise1:1none
less tangy
- ¼ cup white onion, thinly sliced
- 1 ½ tablespoons distilled white vinegar, plus more to taste
- 1 teaspoon kosher salt, Diamond Crystal or about half as much Morton, plus more to taste
- ¾ teaspoon black pepper, freshly ground
- 1 cup Duke's mayonnaiseregular mayonnaise1:1none
less tangy
- ½ cup hot pickled cherry peppers, roughly chopped drained
- 2 teaspoons Heinz ketchup
- 1 teaspoon gochugarured pepper flakes1:1none
different heat profile
- ½ teaspoon Louisiana-style hot sauce, such as Crystal
- ¼ teaspoon kosher salt, Diamond Crystal or about half as much Morton, or more if you like
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon smoked paprika
Instructions
- 1
Move oven rack 4 to 6 inches from broiler and preheat broiler
- 2
Heat collards in small pot with splash of potlikker or water to keep juicy
- 3
Heat well-seasoned cast-iron skillet or griddle over medium heat
- 4
Butter both sides of bread pieces and toast in batches until golden brown
- 5
Move twelve toasted slices to baking sheet in single layer
- 6
Top each with slice of cheese and melt under broiler
- 7
Put handful of coleslaw on six cheesy rye slices
- 8
Top with remaining cheesy slices cheese-side up
- 9
Spoon collard greens on top of each sandwich
- 10
Slather remaining rye slices with dressing and complete sandwiches
- 11
Halve and serve at room temperature
Tips
Massage the coleslaw cabbage with your hands to help it wilt and develop better texture
Chill the coleslaw before serving for best flavor as recommended by the chef
Let sandwiches cool to room temperature before serving for the authentic experience
Good to Know
Keep assembled sandwiches wrapped in refrigerator for up to 1 day. Coleslaw keeps for up to 3 days refrigerated.
Make coleslaw and Russian dressing up to 3 days ahead. Toast bread and assemble sandwiches day of serving.
Serve at room temperature, halved. Let cool after assembly for authentic experience.
Common Mistakes
Don't skip buttering both sides of bread to avoid dry toast
Don't overheat collards to avoid mushy texture
Don't serve hot to avoid losing the intended flavor balance
Substitutions
Gluten-Free Swaps
General Alternatives
less tangy
FAQ
Can I make this vegetarian?
Yes, simply omit the collard greens cooked with meat or use vegetable-based potlikker instead of traditional pork-based liquid.
What if I can't find gochugaru?
Substitute with red pepper flakes or cayenne pepper, using the same amount for similar heat level.
How long will the dressing keep?
The spicy Russian dressing will keep refrigerated for up to 1 week in a sealed container.