For the sandwich:
- Move an oven rack so it’s 4 to 6 inches from your broiler and preheat the broiler. In a small pot, heat up collards, along with a splash of potlikker or water to keep things juicy.
- Heat a well-seasoned cast-iron skillet or griddle over medium heat. Swipe butter on each side of the bread pieces and toast in the skillet in batches until both sides are golden brown, 1 to 2 minutes per side. Once toasted, move twelve of the slices to a baking sheet in a single layer, top each with a slice of cheese, and melt the cheese under the broiler, 1 to 2 minutes.
- Put a handful of coleslaw on six of the cheesy slices of rye, top with the other cheesy slices (cheese-side up), then spoon on the collard greens (about ¼ cup per sandwich, or more if you like). Slather the remaining slices of rye with the dressing and complete the sandwiches. By now, they’ll be room temp, which is how the Turkey and the Wolf crew likes them. Halve them and eat them.
For the coleslaw:
Combine all ingredients in a large mixing bowl and mix really well with your hands, massaging the cabbage so it wilts to about 3 cups. Hereford recommends it cold, so consider chilling it in the fridge, where it keeps for up to 3 days. Before serving, taste, and add more vinegar and salt as desired.
For the spicy Russian dressing:
Combine all ingredients, stir, then season with more salt to taste.
Try more recipes from Mason Hereford’s new cookbook to go on a flavor trip to New Orleans.