Full Recipe
Author
Mason Hereford of Turkey and the Wolf |
Description
Excerpt and recipe from Mason Hereford's new cookbook Flavor Trippin' in New Orleans:I'm a bit biased, but the best sandwich shop in New Orleans is Stein's Market & Deli, a few blocks away from Turkey and the Wolf. When we set out to make a sandwich with collards, we had The Sam (Stein's hot pastrami with Swiss, coleslaw, and Russian dressing on rye) dancing in our heads. We swapped in stewed collards for pastrami, added a little heat to the dressing, and made it a triple decker—an accidental but vital modification for our version. We intended to use two thick slices of rye, but our bread purveyor sent us regular slices, so we added a third for balance. When one of our regulars tried it, he went on and on about the middle “soaker slice,” which really does kinda slurp up all the dressing and slaw juice to make a mega-tasty safeguard of structural soundness. Now it's a three-slicer forever.To order Flavor Trippin' in New Orleans, click here.
