A Year-Round Guide to Franklin and Nantahala

Yield: 4 open-faced sandwiches. For the tuna salad: 10 to 12 ounces fresh tuna 1 tablespoon olive oil 1 teaspoon Old Bay seasoning 3 tablespoons mayonnaise 2 stalks celery, diced

Rosemary and Goat Cheese Strata

Yield: 4 open-faced sandwiches. For the tuna salad: 10 to 12 ounces fresh tuna 1 tablespoon olive oil 1 teaspoon Old Bay seasoning 3 tablespoons mayonnaise 2 stalks celery, diced

Yield: 4 open-faced sandwiches.

For the tuna salad:
10 to 12 ounces fresh tuna
1 tablespoon olive oil
1 teaspoon Old Bay seasoning
3 tablespoons mayonnaise
2 stalks celery, diced
1 tablespoon red onion, minced
3 tablespoons sweet pickle relish juice
1 teaspoon Dijon mustard
Salt and pepper to taste

For assembly:
4 slices rye or wheat bread
2 tablespoons mayonnaise
8 slices American cheese
4 slices tomato
4 dill pickle spears (for serving)

Brush tuna with olive oil and place in hot cast-iron skillet over medium-high heat. Cook for 6 to 7 minutes per side or until tuna is cooked through. Refrigerate cooked tuna for 30 minutes.

In a mixing bowl, combine Old Bay, mayonnaise, celery, onion, relish juice, and Dijon mustard. Add salt and pepper to taste. Roughly chop the tuna and combine with mayonnaise mixture. Refrigerate tuna salad until ready to assemble sandwiches.

Preheat oven to 350°.

Place 4 slices of bread on baking sheet. Spread mayonnaise on each slice, followed by 2 slices of American cheese and a quarter of the tuna salad. Bake sandwiches, open-faced, for 5 to 10 minutes or until cheese is melted. Serve open-faced with a pickle spear.

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This story was published on Jan 01, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.