A Year-Round Guide to Franklin and Nantahala

Turkey Cobb Club Tangy Fried Chicken Sandwich Open-Faced Roast Beef Sandwich with Mashed Potatoes & Gravy Grilled Pork Tenderloin Wrap Turkey Cobb Club Yield: 4 servings. 16 strips thick-cut bacon,

Rosemary and Goat Cheese Strata

Turkey Cobb Club Tangy Fried Chicken Sandwich Open-Faced Roast Beef Sandwich with Mashed Potatoes & Gravy Grilled Pork Tenderloin Wrap Turkey Cobb Club Yield: 4 servings. 16 strips thick-cut bacon,

Turkey Cobb Club

Yield: 4 servings.

16 strips thick-cut bacon, cooked crispy
4 hard-boiled eggs, sliced
12 slices white bread, toasted
¾ cup to 1 cup Duke’s mayonnaise
10 romaine lettuce leaves
3 avocados, sliced
Salt and pepper to taste
4 ounces blue cheese, crumbled
16 slices roasted or slow-cooked turkey breast

Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each slice. Place a lettuce stack on top of the first bread slice, top with 2 avocado slices, and season with salt and pepper to taste. Place 2 bacon strips over the avocado and top with 2 slices of turkey.

Season turkey with salt and pepper to taste.

Repeat with the second bread slice and add sliced eggs and blue cheese. Carefully place the second stack on top of the first, turkey side up. Cover with the third bread slice, mayonnaise side down.

Use 4 long toothpicks to secure the sandwich. Using a serrated knife, cut through diagonally to make 4 wedges. Repeat entire process with the remaining ingredients to make 3 more sandwiches.

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Tangy Fried Chicken Sandwich

Yield: 4 servings.

½ cup Duke’s mayonnaise
1 tablespoon Texas Pete
½ teaspoon ground cumin

Quick-Pickled Onions:
1 tablespoon granulated sugar
½ cup rice vinegar
½ teaspoon pickling spice
½ teaspoon salt
1 medium red onion, sliced very thin

Fried Chicken:
Vegetable or peanut oil for frying
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground cayenne pepper
2 eggs
2 tablespoons Texas Pete
4 boneless, skinless chicken thighs
4 hamburger buns
1 cucumber, sliced thin
4 leaves lettuce

For the mayonnaise: In a small bowl, whisk together all ingredients. Cover and refrigerate until ready to serve.

For the onions: Add sugar, vinegar, pickling spice, salt, and 1 cup water to a small pot and bring to a boil. Remove from heat and allow to cool completely. Add sliced onions to a glass jar and pour vinegar mixture over onions. Secure lid and refrigerate until ready to serve. Store extra pickled onions up to 2 weeks in the fridge and use in salads or on hamburgers.

For the fried chicken: Pour ½ an inch of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high. In a shallow dish, mix together flour, salt, and cayenne pepper. In a second shallow dish, whisk together eggs and Texas Pete.

Pat chicken thighs with a paper towel and place in flour mixture; dust on both sides. Dip chicken into egg mixture and back into flour mixture; dust on both sides.

When oil has reached 350°, fry chicken thighs for 8 to 10 minutes per side or until they are a deep golden brown. Oil temperature will drop, so you may need to fry in two batches depending on size of pot. Drain cooked chicken on paper towels and let rest on a cooling rack 5 minutes before serving.

To assemble: Spread mayonnaise mixture on each bun half. Place chicken thigh on bottom bun, followed by pickled onions, cucumber slices, lettuce, and top bun.

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Open-Faced Roast Beef Sandwich with Mashed Potatoes & Gravy

Yield: 8 servings.

Mashed Potatoes:
4 medium Yukon gold potatoes, peeled and cut into chunks
4 tablespoons butter
4 ounces cream cheese, softened
¼ to ½ cup whole milk
1 teaspoon salt
1 teaspoon black pepper

¼ cup all-purpose flour
3 cups beef broth
3 tablespoons unsalted butter
1 teaspoon fresh rosemary leaves, minced
2 tablespoons red wine
Salt and pepper to taste
2 pounds rare deli roast beef, sliced thin

8 tablespoons butter, softened
8 thick slices white bread
½ teaspoon garlic powder
¼ teaspoon onion powder
Fresh parsley for garnish (optional)

For the potatoes: In a pot, completely cover potatoes with water and bring to a boil. Add lid and cook until fork-tender, about 20 minutes. Drain potatoes and return to pot.

Add butter and cream cheese to potatoes and cover. After 5 minutes, remove lid and mash butter and cream cheese into potatoes; slowly add milk to desired consistency. Season with salt and pepper.

For the gravy: In a bowl, whisk together flour and beef broth. In a saucepan or skillet, melt 3 tablespoons butter. Add rosemary and sauté for 1 minute. Whisk in broth mixture and simmer for 5 minutes to thicken. Stir in wine and simmer for 5 minutes more. Season to taste with salt and pepper. Add sliced roast beef and keep warm on low heat.

For the toast: Spread butter on one side of each piece of bread. Sprinkle with garlic and onion powders. Toast in oven on baking sheet until golden brown.

To assemble: Place a scoop of mashed potatoes on each piece of toast. Top with slices of roast beef and gravy. Sprinkle with parsley.

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Grilled Pork Tenderloin Wrap

Yield: 6 servings.

1 pound pork tenderloin
½ cup honey mustard
1 teaspoon ground cumin
1 teaspoon ground chili powder

3 tablespoons mayonnaise
Juice from 2 limes
2 tablespoons of honey
1 teaspoon salt
1 small head of cabbage, shredded
1 red bell pepper, sliced lengthwise into thin strips
1 sweet onion, cut in half and sliced thin
½ cup fresh cilantro, chopped
2 cups of sweet frozen corn, thawed
1 jalapeño pepper, seeded and diced
6 (10-inch) flour tortillas
Cilantro (for garnish)
Texas Pete or other hot sauce
Pork rinds, crushed (optional)

For the pork: In a small bowl, mix together honey mustard, cumin, and chili powder. Rub mixture evenly over tenderloin. Place tenderloin in a Ziploc bag and marinate in refrigerator for 30 minutes to 1 hour.

Preheat grill to medium to medium-high heat, 10 to 15 minutes. Make sure grill grate is cleaned and oiled. Remove tenderloin from bag and place on a baking sheet to rest at room temperature while grill is heating.

Place tenderloin on grill and close the lid. Grill for 7 minutes. After 7 minutes, open the grill, flip tenderloin over and continue cooking for an additional 7 minutes with grill lid closed. With the lid closed, turn off heat and allow pork to cook with residual heat for an additional 5 minutes. Check temperature at the thickest part of the pork, which should read 145°.

Remove pork from grill and place on a clean baking sheet. Cover with foil. Allow pork to rest at room temperature for 5 minutes before slicing.

For the slaw: In a small mixing bowl, whisk together mayonnaise, lime juice, honey, and salt. In a large mixing bowl, combine shredded cabbage, red pepper, onion, cilantro, corn, and jalapeño. Pour dressing over cabbage mixture and toss until all ingredients are coated with dressing. Taste and adjust salt.

To assemble: Wrap tortillas in foil and warm in the oven for about 5 minutes. Slice pork and place a few strips in the center of each tortilla. Top with slaw. Add cilantro, Texas Pete, and pork rinds. Fold in the ends and roll. Use parchment paper to wrap sandwiches if serving a crowd or traveling.

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This story was published on Feb 17, 2021

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.