Haggis, cheddar, caramelised red onion chutney and rocket
This week's 6 Nations sanger is dedicated to England's age old rivals, Scotland. And what a sarny it is.
60g extra mature cheddar, sliced
6 tbsp caramelised red onion chutney
6 tsp Dijon mustard
A small bag of rocket leaves
12 slices of sourdough
Pre-heat the oven to 180ºC.
Remove all packaging around the haggis. Wrap the haggis in foil and place in an oven-proof dish with about 2cm of water. Cook for about 75 minutes.
Once cooked, take it out of the oven and transfer to a plate or large dish. Remove the clips and cut open the casing, before spooning out all of the meat. Loosely cover the meat with foil and leave to rest for a few minutes while you put together the sarnies.
Lay out the slices of sourdough and spread Dijon mustard on half and the caramelised red onion chutney on the others.
Divide the haggis between the sandwiches and top with slices of cheddar and a little handful of rocket leaves, before closing up with the top slice of sourdough.
Heat up your sandwich press and cook each one until the cheese begins to ooze out of the sides.
Serve with a wee dram of whiskey (something like a Talisker goes down nicely).