Indulging in a humble toasted sandwich has been one of the most popular rituals for customers, not only during the colder months, but throughout the year.
As a quick, go-to option for many, the popularity of the toasted sandwich is largely due to its simplicity.
Between two slices of bread, hospitality businesses can experiment with a range of flavours, be it traditional combinations or unique artistic pairings for customers to order.
The success of toasted sandwiches has led to many restaurants using the dish as its main menu. For Auckland company Cheese on Toast, toasted sandwiches have been a popular comfort food that customers adore.
Owner Stephen Kennedy said the popularity of toasted sandwiches was steady throughout the year, but particularly busy during the cooler months. The Cheese on Toast menu reflected modern trends and homemade ingredients.
“We make our own sourdough bread and always try to offer a fresh, flavourful difference to other sandwiches,” said Kennedy.
Although warmer meals are often associated with winter, there is still room for toasted sandwiches on the menu during warmer months.
Popular Auckland-central eatery Fort Greene hasn’t noticed a drop in demand when transitioning between seasons. For Pastrami & Rye owner Dave Donoghue, there was definitely demand all year round. However, he said that breakfast sandwich options such as a bacon buttie were certainly more popular in winter.
When crafting a signature toasted sandwich, flavour and taste are the most important requirements.
Kennedy’s most popular sandwiches are rich in taste, such as his Bacon Jam sandwich, consisting of caramelised onion jam with bacon bits. Fresh garlic flavours were also highly popular among customers, as it was a point of difference to other outlets.
Some customers don’t shy away from a hint of spice either. Donoghue said his award-winning Pastrami SauerKraut was one of his most popular sandwiches, complimented by Swiss cheese on rye. He added that “The Cuban” was also popular on the menu, containing roast pork, ham, pickle, mustard and Swiss cheese on white bread.
Allister New of Jimmper Coops in Taupo has highlighted local produce through his use of meat from Lakeman Farms only ten minutes from his premises. He said that pairing the flavour of grain-fed beef with Lakeman Beer brewed from the same grain has offered a unique dining experience for customers.
Darius Lolaiy from Auckland restaurant Cazador was inspired to craft a toasted sandwich by his recent trips to Mexico City. From street food to the markets, Lolaiy said there was flavour everywhere. He believed that while classic combinations can be very satisfying, there can be something exciting about bringing punchy, elevated ingredients to the table.
Cate Hall of Small Patch in Petone chose pork belly as the main ingredient of her toasted sandwich based on its popularity, and how rare it was to find it inside a toastie.
Turning a toasted sandwich into a main meal can also open up the potential of offering side dishes to accompany them. From French fries to salads, there are endless possibilities for businesses to be creative with their offerings.
For Stephen Kennedy, his range of four cookies have become a customer add-on favourite. He said that all his sandwiches come with pickled cabbage on the side, which provide additional flavour to the sandwich. All Pastrami & Rye sandwiches also come with crisps and pickle, and customers can choose from an add-on menu including cookies, sodas, potato salad or soup and toast.
This allows the customers to feel appreciated and get more bang for their buck.
Toasted sandwiches have been adapted into a luxury offering, comprising hearty ingredients and rich flavours, whilst remaining a humble option for lunch.
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