The Collard Green Melt
Ingredients
- 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)
- 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
- ½ cup mayonnaise
- ¼ cup chopped pickled hot cherry peppers
- 1 teaspoon hot sauce
- 1 teaspoon ketchup
- ⅛ teaspoon freshly ground black pepper
- 12 thin slices caraway rye or whole wheat bread
- 8 thick-cut slices deli-style Swiss cheese
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