A great toasted sandwich can be special, according to Kerry Tyack, the head judge of New Zealand’s top toastie competition. The Great NZ Toastie Takeover has revealed the fourteen finalists for this year’s event.
Tyack explained that a good toastie is hand-held and must have a toasted top and bottom. He emphasized, “It’s not a panini; a toastie is unique.” He believes both simple and creative toasties can be amazing, depending on how well they are made.
He was amazed by the variety of entries, which included spicy, salty, sweet, and sour flavors. This year, the competition received about 170 entries, showing growth from past years. One finalist, the Okere Falls Store from Rotorua, features walnuts, figs, chili honey, and blue cheese on sourdough bread. Another finalist, BEERS Craft Brewery in Christchurch, has a mussel stuffed with bacon as a topping.
The only required ingredients for the competition are cheese and McClure’s pickles, which is a sponsor. Tyack explained that making a perfect toastie involves careful balancing of ingredients. He mentioned that if ingredients are too moist, they can make the toastie unsatisfying.
Layering ingredients properly is very important, especially with more ingredients involved. Tyack also noted that the type of bread is crucial. For example, he said very thick brioche bread does not work well for toasties.
The finalists come from places all over New Zealand, from Auckland’s North Shore to Queenstown. Tyack pointed out that toasties can be different in each region. What people like in Rangitikei or New Plymouth may not be the same as what people in Auckland prefer.
He believes that it takes cleverness for toastie creators to understand their audience and what they can do with their recipes. A simple toasted sandwich can challenge both traditional and modern cooking ideas.
