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You Should Definitely Put Mustard Greens on a Sandwich |

You Should Definitely Put Mustard Greens on a Sandwich


Photos by Claire Lower

Yesterday I asked you all for your thoughts and feelings on what makes a sandwich truly excellent. It turns out you are a very opinionated bunch, particularly when it comes to sandwiches, and the resulting conversation was, in a word, delicious.

Later, as I was scrolling through the many, many comments, I found an impassioned, specific description of a sandwich I knew I had to try. Oddly, it wasn’t the bread choice that intrigued me, nor the combination of meats. It wasn’t the suggestion of pepper jack cheese that drew me in. It was, shockingly, the greenery.



Hello! It’s your good friend, mustard greens.

Usually, I consider leaves on sandwiches to serve one purpose: crunch. Crisp, water-filled lettuce can help break up heavier flavors and balance out richness, but I’ve never really thought of it as providing much flavor on its own. Maybe a touch of sweetness (if you squint your mouth).

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But then I read Covarr’s comment, and my life was changed for the better. You should click the above link to read the full description of this amazing sandwich, but this paragraph on veggies is what grabbed me:

Next, we’re going to veg it up. Tomatoes if you want. Onions if you want. I use both. The onions should be white. Nothing too sweet though. Walla Walla onions are an easy way to ruin a sandwich. Most significantly, the green should not be lettuce, and especially not iceberg. That’s noob-tier greens. No kale or arugula either, unless you are trying to be fancy and don’t know how. No, our lettuce-substitute in this perfect sandwich is mustard greens. Tangy and flavorful, beautifully crisp, and plenty healthy, they can be used like a good romaine, but they taste way better.

I’ll be honest, I’m not in the habit of eating raw mustard greens, as I usually prefer to saute them in a bit of bacon grease until they’re just wilted. But I am nothing if not open-minded, so I purchased all the fixings to make Covarr’s sandwich, including a big bunch of mustard greens.

I then constructed the sandwich almost exactly as instructed by Covarr, with the only tweak being a sprinkling of some flaky salt on the tomatoes, because sliced tomatoes should always be salted.


Never skip this step.

I then ate said sandwich and can now say with utter certainty that putting mustard greens is a truly excellent idea. Not only do they provide crunch and texture—which helps prevent other, more slippery fillings from falling out—but they have a zingy, almost horseradish-y flavor that not only cuts through rich meats and cheese, but complements them. Given the fact that a good sandwich is all about achieving that perfect balance of complimentary flavors, I give this tip 5 out of 5 skillets. Would eat again.

Category: Skillets  Tags: ,  Comments off
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