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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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Prep the bread: Spread butter on one side of each bread slice and Dijon mustard on the other.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/turkey-collard-green-melts/