A Year-Round Guide to Franklin and Nantahala

Yield: 2 sandwiches. For the pimento cheese: 8 ounces sharp cheddar cheese, hand-grated 3 tablespoons whipped cream cheese 2 tablespoons chopped pimientos 2 tablespoons mayonnaise Pinch of salt 1 teaspoon

Rosemary and Goat Cheese Strata

Yield: 2 sandwiches. For the pimento cheese: 8 ounces sharp cheddar cheese, hand-grated 3 tablespoons whipped cream cheese 2 tablespoons chopped pimientos 2 tablespoons mayonnaise Pinch of salt 1 teaspoon

Yield: 2 sandwiches.

For the pimento cheese:
8 ounces sharp cheddar cheese, hand-grated
3 tablespoons whipped cream cheese
2 tablespoons chopped pimientos
2 tablespoons mayonnaise
Pinch of salt
1 teaspoon hot sauce

Mix all ingredients together until well combined. Store in refrigerator until ready to use.

For assembly:
1 cup pimento cheese
4 slices sourdough bread
6 ounces Black Forest ham, thinly sliced
2 tablespoons salted butter, softened and divided

Spread pimento cheese on 2 slices of bread and divide the ham between the two sandwiches. Top ham with the remaining slices of bread.

Spread 1 tablespoon butter on bottom of each sandwich and another tablespoon butter on tops.

While buttering bread, heat skillet on high. Place sandwiches into skillet and reduce heat to medium. When one side is toasted to preference, flip sandwiches over and continue cooking. After toasting on both sides, remove from skillet. Let cool for 1 to 2 minutes and cut in half.

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This story was published on Feb 14, 2024

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.