The Bellair
Makes 4
Ingredients
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
Instructions
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.
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
From “Turkey and the Wolf: Flavor-Trippin’ in New Orleans” by Mason Hereford
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
