Winter is about to get a whole lot tastier with the launch of the seventh annual Great NZ Toastie Takeover! This year, five city centre eateries are serving up their own irresistible takes on the iconic Kiwi toasted sandwich. From bold flavours to creative twists, each toastie is a tribute to the humble yet mighty sandwich we all know and love.
The rules remain true to tradition: every entry must be made with two slices of bread, be hand-held friendly, and include cheese (or a vegan alternative) along with pickles from the McClure’s Pickles range. Everything else is up to the toastie maker’s imagination – and those imaginations have certainly been in overdrive this year.
Check out the five participating city centre spots below:
Andy's Burgers & Bar | Sky Tower
Buffalo Chicken Rodeo: Buttermilk fried chicken thigh, McClure's Sweet & Spicy Pickles, Emmental Swiss cheese & Frank’s sauce on kūmara bread.
Image via toastietakeover.com
Chuffed | High Street
Roast Short Rib Toastie: Tender, cherry & manuka wood-smoked short ribs on sourdough with seaweed butter, chilli soy maple glaze, Swiss cheese, chimichurri, McClure’s pickles, and crispy beer-battered onion rings. Served with shoestring fries and house yumyum sauce.
Image supplied
Daily Bread | Britomart
Le Poutine: Golden Makikihi fries, cheese curds and tender coffee-spiced beef brisket burnt ends, this beauty doesn’t hold back. Layered with creamy Gruyère, a sharp hit of horseradish butter, McClure’s Sweet & Spicy Pickles for that perfect pickle punch and finished with a generous pour of dirty bird white chicken gravy — all sandwiched between slices of Daily Bread’s caraway loaf.
Image supplied
Dr. Rudi's | The Viaduct
Peanut Butter Belly Time: Marinated pork belly, fried shallots, American cheddar, McClure's Sweet & Spicy Pickles, house made creamy satay sauce all between Rudi's sourdough slices.
Image supplied
Toasty | Quay Street
Prawn & Bacon Supreme: 100% prawn pattie loaded on our OG loaf with crispy bacon, fancy lettuce, McClure’s Sweet & Spicy Pickles, house tartare & seaweed sauce, topped with parsley.
Image supplied
See the full list of participating venues by region here.