Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1/4 cup yellow onion, finely diced; 2 cloves garlic, minced; 4 cups collard greens, stemmed and thinly sliced; 1/2 cup chicken or turkey broth; 1 tablespoon apple cider vinegar; 1/4 teaspoon red pepper flakes; 1/2 teaspoon kosher salt, plus more to taste; 8 slices sourdough or rye bread; 3 tablespoons unsalted butter, softened; 2 tablespoons Dijon mustard; 3/4 lb (340 g) cooked turkey, thinly sliced; 8 slices Swiss, provolone, or sharp cheddar cheese

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Why You’ll Love This Recipe

I came up with these melts one December when my fridge was full of leftover turkey and a big container of collard greens from the holiday table. I piled both onto buttered bread with sharp cheese, and now I make them on purpose, not just as a leftover fix. The bread turns golden and crisp, the cheese gets stretchy, and the collards add a savory, slightly tangy bite that cuts through the richness. A quick spread of spicy mustard mayo ties everything together. They come together in about 15 minutes once the greens are ready, which makes them perfect for a fast lunch or an easy weeknight dinner.

Ingredients

For the quick collard greens

1 bunch collard greens (about 1 lb), stems removed, leaves thinly sliced
1 tablespoon olive oil
3 slices bacon, chopped (optional)
1/2 small yellow onion, thinly sliced
3 garlic cloves, minced
1/2 cup chicken or turkey broth
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
Salt and black pepper, to taste

For the spicy mustard mayo

1/4 cup mayonnaise
1 tablespoon whole-grain or Dijon mustard
1 teaspoon hot sauce

For the melts

8 slices sturdy bread (sourdough, rye, or country white)
3 tablespoons butter, softened
3/4 lb sliced cooked turkey (about 12 thin slices)
8 slices cheese (sharp white cheddar, Swiss, or pepper jack)

Directions

Cook the bacon. If using bacon, cook it in a large skillet over medium heat until crisp, 5 to 6 minutes. Remove with a slotted spoon and leave the drippings in the pan. If skipping the bacon, heat the olive oil instead.
Soften the onion. Add the onion to the skillet and cook for 3 to 4 minutes until soft. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Braise the collards. Add the collard greens, broth, and vinegar. Cover and cook for 15 to 20 minutes, stirring occasionally, until tender. Uncover and cook a few more minutes until most of the liquid has evaporated. Stir in the bacon and season with salt and pepper.
Make the mayo. Stir together the mayonnaise, mustard, and hot sauce in a small bowl.
Assemble. Spread the mustard mayo on one side of each bread slice. Layer four slices (mayo side up) with a slice of cheese, three slices of turkey, a heaping pile of collards, and a second slice of cheese.
Top. Close the sandwiches with the remaining bread, mayo side down. Butter the outsides of each sandwich.
Grill. Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for 4 to 5 minutes per side, pressing gently, until the bread is golden and the cheese is fully melted. Cover the pan briefly if the cheese needs help melting.
Serve. Let rest for 1 minute, slice in half, and serve hot.

Servings and Timing

Servings: 4 sandwiches
Prep time: 15 minutes
Cook time: 35 minutes (about 10 minutes if using leftover greens)
Total time: About 50 minutes

Using leftover collards? Skip steps 1 to 3, warm the greens in a skillet, and you can have melts on the table in about 15 minutes.

Variations

Vegetarian: Skip the turkey and bacon, use vegetable broth, and add sliced roasted mushrooms or a fried egg.
Sheet pan or oven-baked: Assemble the sandwiches on a baking sheet and bake at 425°F for 12 to 15 minutes, flipping halfway.
Cranberry twist: Swap the mustard mayo for a thin layer of cranberry sauce.
Smoky version: Use smoked gouda and add a pinch of smoked paprika to the greens.
Open-faced: Pile everything on a single slice of bread and broil until bubbly.
Other greens: Kale, mustard greens, or Swiss chard work well, with shorter cooking times for the tender ones.
Panini press: Cook on a preheated press for 4 to 5 minutes until golden.

Storage and Reheating

Collards: Refrigerate cooked greens in an airtight container for up to 4 days.
Assembled melts: Best eaten fresh. Unbaked, assembled sandwiches can be wrapped and refrigerated for up to 1 day, then grilled.
Cooked melts: Wrap tightly and refrigerate for up to 2 days.
Reheating: Warm in a 350°F oven or toaster oven for 10 minutes to re-crisp the bread. The microwave works in a pinch, but the bread will soften.
Freezing: Wrap cooked melts individually and freeze for up to 2 months. Reheat from frozen at 350°F for 20 to 25 minutes.

FAQs

Can I use canned or frozen collard greens?
Yes. Thaw and squeeze dry frozen greens, then cook them 8 to 10 minutes in step 3. Canned collards should be drained well and just heated through with the onion and garlic.

What cheese works best?
I like sharp cheddar or Swiss because they melt well and stand up to the greens. Pepper jack adds a nice kick.

How do I keep the melts from getting soggy?
Cook the collards until most of the liquid has evaporated and squeeze out any extra moisture before assembling.

Can I use deli turkey?
Absolutely. Roasted deli turkey works fine, though leftover roast turkey has more flavor.

Do I have to use bacon?
No. Olive oil works fine, and a pinch of smoked paprika adds a similar smoky depth.

How do I remove the stems from collard greens?
Fold each leaf in half along the stem and slice the stem away, or pull the leaf off the stem with your hand. Roll the leaves into a tight cigar and slice them thin.

Conclusion

These turkey and collard green melts are one of my favorite things to make with holiday leftovers, but they’re good enough to make any time of year. They’re crispy, cheesy, savory, and a little spicy, and they turn a pile of leftovers into something I actually look forward to. I hope you love them as much as I do. If you give them a try, I’d love to hear how you made them your own!

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These Turkey-Collard Green Melts are a hearty, Southern-inspired twist on the classic sandwich. Sliced turkey, tender garlicky braised collard greens, and gooey melted cheese are pressed between slices of buttery toasted bread until golden and crisp. They’re a delicious way to use up leftover turkey and greens.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 sandwiches
Category: Sandwich
Method: Griddling
Cuisine: Southern

Instructions

Cook the onion and garlic: Heat the olive oil in a large skillet over medium heat. Sauté the onion for 3 minutes until soft, then add the garlic and cook for 30 seconds.
Braise the collards: Add the collard greens, broth, vinegar, red pepper flakes, and salt. Cover and cook for 15-20 minutes, stirring occasionally, until the greens are tender.
Drain the greens: Uncover and cook for 2-3 minutes until the liquid has evaporated. Drain well and press out any excess moisture so the sandwiches stay crisp.
Prep the bread: Spread butter on one side of each bread slice and Dijon mustard on the other.
Assemble: Place 4 slices of bread buttered side down. Layer each with a slice of cheese, turkey, a generous scoop of collard greens, and another slice of cheese. Top with the remaining bread, buttered side up.
Griddle: Cook in a skillet over medium-low heat for 3-4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
Serve: Slice in half and serve immediately.

Notes

Cook the collards ahead. They keep in the fridge for up to 4 days and taste even better the next day.
Use frozen chopped collards if you’re short on time. Thaw and squeeze them dry before using.
Cooking over medium-low heat gives the cheese time to melt before the bread browns too much.
Add a few slices of crisp bacon or a drizzle of hot sauce for extra flavor.
Leftover assembled melts can be wrapped and refrigerated for 2 days. Reheat in a skillet or toaster oven to re-crisp.

Nutrition

Serving Size: 1 sandwich
Calories: 580
Sugar: 4 g
Sodium: 1180 mg
Fat: 27 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 41 g
Cholesterol: 110 mg