- 1 haggis
- 1 large red onion
- 2 tbsp red or white wine vinegar
- 1 tsp raw cane sugar
- 200g mature cheddar
- 8 slices of sourdough bread
- 4 tsp Dijon mustard
- 100g butter, room temperature
Prep: 10 mins | Cook: 40-50 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Remove the plastic wrapping from the haggis. Wrap the haggis in foil and set it in a deep roasting tin. Pour in enough water to come about half-way up the sides. Slide into the oven and cook for 30-40 mins. When the haggis is cooked, spoon it into a mixing bowl. Turn the oven down to the lowest setting.
2. While the haggis cooks, peel and thinly slice the red onion. Slide the red onion into a bowl. Add 2 tbsp vinegar, 1 tsp sugar and a pinch of salt. Scrunch the onions with the vinegar and set aside. Coarsely grate the cheese into a separate bowl.
3. Cut 8 slices from a loaf of bread. Spread a little Dijon mustard onto 4 of the slices. Sprinkle some of the cheese onto the slices with mustard, then divide the haggis on top. Top with the remaining cheese and sandwich with the remaining slices of bread. Spread butter onto the outsides of the sandwiches.
4. Warm a frying pan over a medium heat. When the pan is hot, add one or two haggis toasties to the pan, depending on how big your pan is. Fry the haggis toasties for 4-5 mins per side, pressing down occasionally with a fish slice, till the cheese has melted and the outsides are golden and crispy. Keep the cooked toasties warm in the bottom of the oven while you cook the remaining toasties. Repeat till all toasties are cooked.
5. Slice the toasties in half and serve with the pickled onions on the side.