Collard Green Melt made on the Blackstone griddle *vegetarian*

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute.

Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes.

Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours.

Toss cabbage, onion, mayonnaise, pepper, and 1 tablespoon vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Mix mayonnaise, peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Butter both sides of rye bread. Toast one side of rye bread on hot griddle until golden brown.

Top toasted side of both slices with slices of cheese.

Add collard greens to one side of toast. Top with slaw. Generously spread dressing on collard greens and slaw.

Close sandwiches and toast on griddle on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens