Double Decker Submarines
|Hot dog rolls||12 Small|
|Butter||1 Teaspoon (Leveled)|
|For the corn filling|
|Canned sweet corn kernels||1 Cup (16 tbs) (Tinned)|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped garlic||1 Teaspoon|
|For the paneer filling|
|Paneer||1 Cup (16 tbs), diced (Cottage Cheese)|
|Carrots||1⁄4 Cup (4 tbs), diced, boiled|
|Cheese spread||1 Tablespoon|
|Coriander||1 Cup (16 tbs) (To Be Ground Together For The Chutney)|
|Fresh grated coconut||2 Tablespoon (To Be Ground Together For The Chutney)|
|Lemon||1⁄2 , juiced (To Be Ground Together For The Chutney)|
|Green chili||1 (To Be Ground Together For The Chutney)|
|Salt||To Taste (To Be Ground Together For The Chutney)|
|Sugar||To Taste (To Be Ground Together For The Chutney)|
1 Preheat the oven to 400F.
2 For the corn filling, in a pan, heat 1 tablespoon of butter.
3 Add in the onions and garlic and fry for a few seconds.
4 Add the tomatoes and cook for some time.
5 Add the corn, salt and pepper and mix well.
6 Allow the mixture to cool a little.
7 Add in the mayonnaise and mix well.
8 Keep aside.
9 For the Paneer Filling, In a bowl, mix together all the ingredients along with 2 tsps of the prepared chutney and keep aside.
10 Make two vertical slits in each of the hot dog rolls.
11 Apply butter in the vertical slits of each roll.
12 Place the rolls in the oven for 5 minutes.
13 Fill one side of the roll with the paneer mixture.
14 Fill the corn mixture on the other side.
15 Repeat with the remaining rolls.
16 Serve at once.
Serving size: Complete recipe
Calories 2124 Calories from Fat 556
% Daily Value*
Total Fat 62 g94.6%
Saturated Fat 19.2 g96.2%
Trans Fat 0 g
Cholesterol 61.1 mg20.4%
Sodium 2352.4 mg98%
Total Carbohydrates 307 g102.4%
Dietary Fiber 23.6 g94.4%
Sugars 43.6 g
Protein 84 g167%
Vitamin A 147.8% Vitamin C 115.9%
Calcium 35% Iron 10.2%
*Based on a 2000 Calorie diet