Mexican Grilled Sub
Ingredients
- Hot dog:
- 380 g Eskort American Hot Dogs Smoked Gourmet Regular
- 1 large French baguette
- 30 ml olive oil
- 65 ml chives, chopped
- 65 ml biltong powder
- 500 ml cheddar cheese, grated
- 30 ml wholegrain mustard
- 125 ml bread crumbs
- 2 handfuls wild rocket
- red lettuce to serve
- Chili and Corn dip:
- 500 ml whole corn kernels
- 65 ml olive oil
- 1 clove garlic, crushed
- 1 green chili
- 30 ml black pepper
- 30 ml coarse salt
- 10 ml white wine vinegar
Method
- Hot dog:
- Preheat the oven to 200°C.
- Heat the olive oil in a frying pan and cook the sausages until golden on the outside.
- Combine the chopped chives, biltong powder, cheddar, mustard and bread crumbs in a mixing bowl
- Slice open the top of the baguette and place it on a baking tray.
- Insert the sausages to the baguette, top with the cheddar mixture and bake for 5 – 10 minutes until the cheese has melted.
- Chili and Corn dip:
- Heat the olive oil in a frying pan over a high heat.
- Add all of the ingredients and fry until the corn is golden in colour.
- Set aside and allow to cool before placing it in a food processor.
- Blend the corn until smooth.
- Top with the red lettuce, wild rocket and serve with the corn dip.
