Mexican grilled sub

By YOU Digital
27 February 2019
Supplied.

Supplied.

Preparation: 20 min | Cooking: 15 min | Serves 4

A crispy baguette sliced open across the top, filled with pan-fried, smoked American Gourmet Hot Dogs and topped with a #JustDelicious mixture of chopped chives, grated cheddar, biltong powder, mustard and breadcrumbs, then oven-baked until the cheese melts. Garnish with wild rocket and serve with a spicy chilli and corn dip.

Ingredients

Hot dog

380g Eskort American Hot Dogs Smoked Gourmet Regular

30ml (2T) olive oil

65ml (¼c) chives, chopped

65ml ((¼c) biltong powder

500ml (2c) cheddar cheese, grated

30ml (2T) wholegrain mustard 

125ml (½c) breadcrumbs

1 large French baguette

2 handfuls wild rocket

red lettuce to serve

Chilli and corn dip

65ml (¼c) olive oil

500ml (2c) kernel corn 

1 garlic clove, crushed

1 green chilli

30ml (2T) black pepper

30ml (2T) coarse salt

10ml (2t) 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 chives, biltong powder, cheddar cheese, mustard and breadcrumbs in a mixing bowl,
  • Slice open the top of the baguette and place it on a baking sheet.
  • Add the sausages, top with the cheddar mixture and bake for 5-10 minutes until the cheese has melted.

Chilli and corn dip

  • Heat the olive oil in a frying pan over high heat. 
  • Add all the ingredients and fry until the corn is golden. Set aside to cool before placing it in a food processor.
  • Blend the corn until smooth.
  • Top the baguette with red lettuce and wild rocket and serve with the corn dip.

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