Footlong cheese russian roll with sweetcorn chutney


Don’t be shucked when our #JustDelicious sweetcorn chutney becomes your family’s new favourite topping!


Sweetcorn chutney 

1 onion, finely chopped  

10ml (2t) olive oil for cooking 

500ml (2c) corn kernels, cut from the cob 

1 garlic clove, chopped 

2 bay leaves, chopped 

2,5ml (½t) cloves 

60ml (¼c) vinegar 

60ml (¼c) white sugar 

125ml (½c) water 

Footlong cheese russian roll 

1kg Eskort Footlong Cheese Russians 

10ml (2T) olive oil  

6 hot dog rolls 

30ml (2T) butter handful fresh herbs for garnish 


  • Sweetcorn 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 and keep aside. 
  • Footlong cheese Russian rolls In a frying pan over high heat, fry the Russians in the olive oil until browned.
  • Remove from the pan.In the same pan, melt the butter and toast the rolls both sides until golden brown.  
  • Slice each roll lengthwise and place a Russian in the middle. 
  • Serve the rolls topped with sweetcorn chutney and garnished with micro herbs.

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