Toast your winter sandwich

Toasted sandwiches come into their own during winter, although for some people they’re popular any time of the year.

From simple to stupendous, toasted sandwiches often fill the gap, either as a snack or a more substantial meal.
During June, the Great NZ Toastie Takeover was judged, with two Canterbury eateries, The Fine Lion, and BEERS Craft Brewery among the 14 finalists.

While neither won, judges were still impressed with them. The winner was from Mount Maunganui, with talented young chef Brooke Moore taking the title with her Surf, Turf & Smoke, Monsieur! creation, pictured here.
A standout for competition judges, the winning toastie featured house-made smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between BreadHead miso tahini sourdough, and served with smoked aioli and pickle juice gel.

Judges say the brilliance of Brooke’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both.

“Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other,” they say.

The win sees the North Island retain bragging rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eateries had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.

The competition organisers acknowledged BEERS in Christchurch (and Shining Peak Brewing in New Plymouth) as deserving of special mention, saying the former crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and the tangy brine created a unique and unforgettable flavour experience.