Two pan-toasted sandwiches filled with freshly heated haggis, mature cheddar and a little onion chutney, with advice for an evenly hot centre.
Cover image: Macsween traditional haggis, used as an ingredient in this recipe.
A haggis and cheese toastie makes a substantial lunch from a short ingredient list. The aim is crisp, golden bread around a hot filling, with enough cheddar to hold the haggis together when you cut it. A little onion chutney adds sweetness without turning the sandwich into a wet, overloaded parcel.
Ingredients for two toasties
Serves: 2. Estimated preparation: 10 minutes. Allow the haggis pack's heating time followed by approximately 6–10 minutes to toast the sandwiches.
4 slices of sturdy white or wholemeal bread, around 1–1.5cm thick
Choose evenly sliced bread so each side meets the pan. Very thick doorstep slices need longer to heat through and can become deeply browned before the filling is ready. Grated cheese spreads more evenly than thick slices.
Prepare the filling before toasting
Use a portion from a chilled pack that has not already been heated at home. Remove the packaging, casing and clips as directed. Heat the haggis according to the current instructions for the amount and method used, completing any stirring and standing stages. If the pack only gives instructions for the whole haggis, obtain portion guidance rather than guessing a shorter time.
Have the bread, cheese and pan ready first, so the hot haggis goes straight into the sandwiches. This is one continuous preparation; do not heat the filling, cool it and toast it again later.
Assemble and toast
Butter the outsides. Spread the softened butter thinly over one side of each bread slice. Turn two slices butter-side down on a clean board. Spread their unbuttered sides with a teaspoon of chutney each.
Build an even filling. Add 20g cheddar to each prepared slice. Divide the freshly heated, piping-hot haggis between them, spreading it towards the edges but leaving a small border. Cover each with another 20g cheddar, then add the top slice, butter facing outwards.
Toast gently. Place the sandwiches in a large frying pan over a medium-low heat. Cook for approximately 3–5 minutes on the first side, pressing lightly with a broad spatula so the bread contacts the pan. Turn carefully and cook the second side for another 3–5 minutes.
Check before serving. The bread should be golden, the cheese melted and the haggis still piping hot through the centre. If the bread colours too quickly, turn down the heat and continue gently rather than serving a lukewarm filling.
Cut and plate. Move the sandwiches to a board, cut in half and serve promptly with the salad.
Small changes that help
Spread the filling in a thin, level layer so the sandwich is easy to turn. Keep tomato slices and pickles on the side for this version: their moisture can soften the bread. For one person, halve every ingredient and heat only the portion needed, following suitable pack guidance.
Store any haggis reserved before heating according to its label. Do not use cooled haggis left from an earlier cooked meal when the pack says not to reheat.
Ingredient choices and shopping
This toastie contains milk and gluten-containing ingredients. Check the bread, haggis and chutney labels, including precautionary allergen statements. For a meat-free sandwich, use vegetarian haggis with suitable cheese; vegan preparation also needs appropriate bread, spread and cheese.
How much haggis and cheese do I need for one toastie?
Allow 80g haggis and 40g grated cheddar per toastie, with two slices of bread. Weigh the haggis before heating and follow suitable pack directions for that amount. Our 400g pack provides several portions to plan before opening.
Which bread is best for a haggis toastie?
Use sturdy, evenly sliced white or wholemeal bread about 1–1.5cm thick. Very thick slices can brown before the filling heats through. A thin coating of butter on the outside helps the bread meet the pan evenly and develop a golden crust.
How do I stop the toastie burning before the filling is hot?
Heat the haggis according to its pack before assembly, then put it straight into the sandwich. Toast over a medium-low heat and reduce it if the bread colours quickly. Keep the filling thin and even, and check the centre is piping hot.
Can I use haggis left from an earlier cooked meal?
Use a portion reserved from the chilled pack before its first home heating. Do not use previously heated and cooled haggis where the label says not to reheat. Have the bread and pan ready so the freshly heated filling goes straight into the toastie.
Can I make a vegetarian haggis toastie?
Yes: choose vegetarian haggis and cheese suitable for vegetarians, then check the bread and chutney. A vegan version also needs suitable cheese and spread. For gluten-free requirements, check the haggis as well as the bread and all other ingredients.
