What goes on the best toastie in New Zealand?

Stacked with shredded chicken, crispy bacon, burger sauce, American cheddar, McClure’s Bread & Butter Pickles and pickle pesto, the McChickle and Bacon by Toast on the Green chef Mike Shank has been named NZ's top toastie.

The Newmarket eatery – who put their name in the hat for the first time - beat 208 others to become Auckland's first winner in the The Great New Zealand Toastie Takeover.

“Toast on the Green has produced a toastie that delivers a knockout punch of flavour and deliciousness," said head judge Kerry Tyack.

Toast on the Green chef Mike Shank told Afternoons they wanted to give people value for money with their winning toastie.

"We do realise that it is a bit hard out there at the moment with cost of living and whatnot so [we] try to pass on a good value to people."

Shank came to New Zealand from Canada about eight years ago on a working holiday visa before falling in love with the country and making it his home. He's also got a background in French cuisine.

"I've done it all basically and I just find what I'm doing right now kind of gives me a better work-life balance."

Earlier this month, Waihi Beach's Surf Shack Eatery took home the People’s Choice Award for their Taniwha Toastie featuring pan-fired smoked eel, mozzarella and lava bread.⁠

Last year's winner, 'Figgy in the Middle' was inspired by a trip to Italy taken by Rotorua chef Rich Johns, who described the toastie at the time as "a cheeseboard in a sandwhich".

It featured dill pickle cheesecake whip, Swiss cheese, sliced figs, Vandy's streaky bacon, toasted walnuts, rocket, McClure's pickles, blue cheese, and a generous drizzle of chilli honey, all sandwiched between golden and toasted sourdough. It was topped with copious amounts of grated parmesan.

It was the second time Johns took out the prestigious toastie competition. In 2022, his Okere Falls Store, Cafe & Craft Beer Garden, won with the 'Get Smoked, Pickled + Toasted' sandwich - an innovative combination of flavours, including beer-brined brisket, hot-salted mozzarella, and horseradish.