The Collard Melt

Vegetarian. $3.35 per sandwich.

Collards

4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup sugar

2 teaspoons Cajun seasoning

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

10 cups (packed) chopped collard green leaves

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Slaw

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 (to taste) apple cider vinegar

Kosher salt

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Cook the collards, mix the slaw, slap it on some rye bread (with an extra slice in the middle to soak up the pot likker) with thick slices of swiss cheese, and call someone's bluff in Montagu's honor!