A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

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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This story was published on Feb 17, 2021

Lynn Wells

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.