Recipe: The Bellair


The Bellair
Makes 4

Four 8-inch French or hoagie rolls, split
½ cup Ocean Spray Jellied Cranberry Sauce
Heaping ½ cup Bellair-Style Herb Mayo
1 pound sliced (ideally ⅛inch thick) smoky ham
4 cups nice spicy arugula8 ounces super-sharp cheddar, sliced ⅛ inch thick

Move an oven rack 8inches or so from your broiler and preheat the broiler. Toast the rolls, cut-sides up, under the broiler for a minute or so, just until they’re golden brown and crackly but still soft inside.Give the cranberry sauce a good stir so it’s spreadable, then spread it on the top halves of each roll. Spread the herb mayo on the bottom halves. For each sandwich, put a fourth of the ham on the roll bottoms (feel free to artistically fold each slice like they do at Subway). Pile on about 1cup of the aru-gula (it’s a lot, so just try your best to tuck it in there). Then puzzle-piece on a fourth of the cheese in an even layer with minimal overhang. Throw the tops on those bad boys and eat.

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From “Turkey and the Wolf: Flavor-Trippin’ in New Orleans” by Mason Hereford

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