New Zealand is a step closer to discovering the best toasted sandwich in the land with the finalists in the 2023 Great NZ Toastie Takeover revealed.
With a whopping 120,000 toasties served up since mid April and the battle for bragging rights heating up, the competition’s 185 entries have now been whittled down to 14 finalists from around the country.
Without further ado, the finalists are:
NORTHLAND / AUCKLAND
Cazador (Mt Eden): The Badabing: Housemade gabagool, green chilli rajas, mozzarella, McClure’s Spicy Pickles and chilli salt.
Good Day (Orakei): Croc MonShaw: Thick cut free range smoked ham (from local butcher the legend Mr Chris Knight), lashings of cheesy, mustardy bēchamel sauce, crunchy McClure’s Sweet & Spicy Pickles and more cheese for the ultimate melt, on local baker the Dusty Apron’s grilled sourdough.
Lord Kitchener (Sandringham): The Lord Truffle Pig: Glazed ham, truffled welsh rarebit, McClure’s Sweet & Spicy Pickles, Tewkesbury mustard, parmesan crisp, on toasted sourdough with fries.
WAIKATO / BAY OF PLENTY
Okere Falls Store and Craft Beer Garden (Rotorua) (2022 Supreme Winner):The Pickle Back: Whiskey BBQ glazed smoked brisket, Swiss, cheddar and mozzarella, leftover pickle chilli wholegrain mustard, McClure’s Sweet & Spicy Pickles, on Pantry D’or pickle brine sourdough brushed with whiskey compound butter and dusted with dill pickle salt. Served with a pickle brine shot.
Hayes Common (Hamilton): Grilled Pickle Kim-Cheese (vegetarian): Hayes Kimchi, sesame mayo, McClure’s Sweet & Spicy Pickles, cheddar, crispy shallots and spring onion greens on toasted Volare Pain au Levin. Served with kumara crisps.
Freeport Cleaver & Co (Tauranga): Surf, Turf & Smoke, Monsieur!:Housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles between BreadHead sourdough. Served with smoked aioli and pickle juice gel.
CENTRAL NORTH ISLAND
Best Burgers (Havelock North): The Joey: Slow cooked beef in a rich Sloppy Joe sauce. American cheese & McClure’s Sweet & Spicy Pickles in sourdough bread.
Shining Peak Brewing (New Plymouth): The Joestie: An in-depth delve between land and sea. Smoked eel, kawakawa aioli, smoked cheddar, McClure’s Pickles, puha, topped with McClure’s pickle caviar.
WELLINGTON REGION
Café Polo (Wellington): Come Out With Your Hams Up!: Ham hock and three cheese béchamel croque monsieur with McClure’s Garlic & Dill Pickles and watercress pesto.
Huxleys (Wellington): Le Grand Dipper: Aged beef, Swiss cheese, provolone cheese, garlic butter and McClure’s Bread & Butter Pickles, on Shelley Bay Sourdough, with a French onion dipping sauce.
UPPER SOUTH ISLAND
BEERS Craft Brewery (Christchurch): The Meaty’Oaker: Lamb pastrami, McClure’s pickle brine cure, McClure’s sauerkraut, McClure’s pickles, cheese, Beers by Bacon Bros Wookiee Sauce, on rye bread, topped with a mint glazed lamb cutlet.
Sprig & Fern Tavern (Nelson): Baabaa Ganoush: House smoked lamb shoulder, baba ghanoush hummus, peppery rocket, Thor’s Hammer Manchego style cheese, McClure’s Sweet & Spicy Pickles, fresh hop aioli, on Don Rodrigo’s quinoa sour dough bread. Served with house cut twice cooked chips seasoned with rosemary and garlic Marlborough sea salt flake.
LOWER SOUTH ISLAND
The Fine Lion (Ashburton): Baa Baa Baa, Baa Baa BaLamb: Lumina lamb katsu, McClure’s Sweet & Spicy Pickles, daikon, sour plum, pecorino, sheep camembert and smoked kawakawa kewpie mayo on Harvey’s bakery special bread. Served with togarashi spiced spud skins and McClure’s Pickle hot sauce.
Roasted and Toasted (Lumsden): Sheep Thrills: Slow roasted Southland lamb, Old Yella mustard, creamy mayo, McClure’s Bread & Butter Pickles, three cheese blend and Kel’s homemade McClure’s pickle jelly.
For more information about the Great NZ Toastie Takeover, check out toastietakeover.com
