Footlong Cheese Russian Roll with Sweet Corn Chutney

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  • Footlong Cheese Russian Roll
  • 1kg Eskort Footlong Cheese Russians
  • 6 hot dog rolls
  • 30ml (2 tbsp) butter
  • 1 handful fresh herbs, for garnish
  • 10ml (2 tsp) olive oil
  • Sweet Corn Chutney
  • 500ml (2 cups) corn kernels, cut from the cob
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 2 bay leaves, chopped
  • 5ml (½ tsp) cloves
  • 60ml (¼ cup) vinegar
  • 60ml (¼ cup) white sugar
  • 125ml (½ cup) water
  • 10ml (2 tsp) olive oil, for cooking
  • Allergens
  • This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
  • Substitutions
  • Cheese Russians (soy, gluten): Use strips of pork neck steaks fried in olive oil and top with a cheese or dairy-free cheese of your choice.
  • Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
  • Butter (dairy): Use ghee (clarified butter) or coconut oil.


  • Sweet Corn Chutney
  • In a saucepan over moderate heat, fry the onion in olive oil until soft and glossy.
  • Add the rest of the ingredients and simmer for 10 minutes, then remove from the heat.
  • Footlong Cheese Russian Rolls
  • In a frying pan over high heat, fry the Russians in olive oil until browned.
  • Remove the Russians from the pan and add butter.
  • Once the butter melts, toast your buns on either side until golden brown.


Slice each roll lengthwise down the centre and place a cheese Russian in the centre.

Serve topped with sweet corn chutney and garnished with micro herbs.