06/09/2026
Haggis, Caramelised Onion & Mature Cheddar Sourdough Toastie with Peppercorn Dipping Sauce 💙
INGREDIENTS 👇
FOR THE TOASTIES
• 2 tbsp vegetable oil
• 2 red onions, finely sliced
• 2 tsp sugar
• Salt & pepper
• 1 tbsp sweet chilli sauce or sriracha (optional)
• Butter, for spreading
• 8 slices sourdough bread
• 240g mature cheddar, grated
• 100g mozzarella, grated
• 300g haggis
METHOD👇
1️⃣ Heat the oil in a non-stick frying pan over a medium heat. Add the sliced onions, sprinkle over the sugar and season with salt and pepper. Cook for around 20–25 minutes until the onions have softened and caramelised.
2️⃣ Around 5 minutes before the end of cooking, stir through the sweet chilli sauce or sriracha. Remove the onions from the pan and set aside to cool.
3️⃣ Cook the haggis according to the cooking instructions on the packet.
4️⃣ Butter one side of all 8 slices of sourdough. Layer the mature cheddar, mozzarella, cooked haggis and caramelised red onions onto the unbuttered side of 4 slices.
5️⃣ Top with the remaining slices of bread, with the buttered side facing outwards.
6️⃣ Fry the sandwiches in a non-stick frying pan on both sides until the sourdough is golden brown and crispy, and the cheese inside is deliciously gooey and melted.
7️⃣ Serve hot with the peppercorn sauce for dipping! 🔥
FOR THE PEPPERCORN SAUCE
• 50g butter, salted or unsalted
• 1 onion, finely chopped
• 1 tbsp Dijon mustard
• 2 tbsp white w**e vinegar
• 20g freshly cracked black pepper
• 300ml chicken or beef stock
• 300ml double cream
• Salt, to taste
METHOD 👇
1️⃣ Melt the butter in a pan.
2️⃣ Add the chopped onion, black pepper, Dijon mustard and white w**e vinegar. Cook gently for 8–10 minutes until the onion has softened.
3️⃣ Add the stock and simmer for around 5 minutes to reduce slightly.
4️⃣ Pour in the double cream and simmer for another 5 minutes or so until the sauce has thickened. Season to taste with salt.
5️⃣ Pour into a bowl, get dunking and enjoy! 🤤
Would you give this ultimate Scottish toastie a try? 👀🥪
