CRISPY SUBMARINES

For the hot dog rolls

2 hot dog rolls

1 tbsp melted butter

For the filling

1/2 cup boiled corn

1/3 cup boiled carrot

1/2 onion, chopped

1 green chilli, chopped

2 cloves garlic chopped

1/4 cup black olives

1/4 cup jalapenos

1 tsp plain flour (maida)

1/2 cup milk

2 tsp oregano

1/2 tsp chilli flaks

1 tbsp tomato sauce

1-2 tsp chilli sauce

1 tsp tobasco sauce

1 tsp butter

3 tbsp grated processedcheese

salt and black pepper (kalimirch) powder

For the topping

1/4 cup grated mozerella cheese

sliced capsicum

sliced tomatoes

Method

For the hot dog rolls

1.	Scoop out the centre soft portion of the hot dog rolls. keep aside the scooped portion for use in the filling.
2.	Brush the scooped parts with melted butter.
3.	Bake in a hot oven at 200 degree c (400 degree f) for 5 minutes.

For the filling

1.	Heat the butter and fry the onion, garlic and green chilli for 1 minute.
2.	Add the flour and stir for a few seconds.
3.	Then add the milk and stir well till you get a smooth sauce.
4.	Add the corn kernels, carrot, olives, jalepenos, oregano, chilli flacks, soft scooped portion of bread, grated processed cheese, tomato sauce, chilli sauce, tobasco sauce, salt and pepper and mix well.

How to proceed

1.	Spread a little filling in the scooped part of each hot dog roll.
2.	Cover with the grated mozerella cheese and capsicum slices.
3.	Arrange tomato slices on top.
4.	Place under a hot grill for 2 to 3 minutes or until the cheese has melted.
5.	Serve hot.

Variation

You can make a bigger portion by using a garlic / french bread loaf instead.