Mexican Grilled Sub

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Cook Time


Total Time





  • 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


  • 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.