Grill russian on a griddle or in a pan for 5 minutes until the russian heats through and the skin is slightly charred.

In a bowl, combine cheese, yoghurt and mayo. Mix to form a cheesy creamy tangy dip.

For maximum flavour, toast the hotdog rolls in a pan with melted butter.

For assembly, cut the hotdog roll in half making sure not to cut all the way through. Place the russian and top it off with a generous helping of the cheesy mayo dip and top with clichéd Jalapeños and crispy onions