The Great New Zealand Toastie Takeover returns next week, with hundreds of inventive toasted sandwiches set to hit menus across the country.

The annual winter food event runs from June 24 to August 5, with about 200 venues from Paihia to Dunedin competing for the title of best toastie.

Now in its ninth year, the competition has grown into what organisers describe as New Zealand’s largest celebration of comfort food, with 75% of entrants returning from previous years.

Cook & Nelson co-owner and Toastie Takeover co-founder Rebecca Caughey said the event’s enduring appeal came from its simplicity.

“There’s a reason toasties always hit the spot in winter,” she said.

“They’re nostalgic, comforting and affordable, but chefs somehow keep finding new ways to surprise us with them.”

Entries this year range from classic meat-and-cheese combinations to more experimental creations featuring ingredients such as whitebait, prawns, veal, raclette and paneer.

To qualify, each toastie must be served between two slices of bread, include cheese or a vegan alternative, feature McClure’s Pickles and be able to be eaten by hand.

Judging is overseen by food critic Kerry Tyack, with entries assessed on presentation, taste, innovation and value. Finalists will be announced on August 5, with the overall winner named on August 20.

More than 100,000 toasties were served during last year’s event, highlighting the growing appetite for the competition nationwide.

Waihī Beach has already chalked up a major win in the competition, with Surf Shack Eatery claiming the 2025 People’s Choice Award.

The eatery’s Taniwha Toastie drew attention for its bold mix of flavours and strong local focus, featuring pan-fried smoked eel, McClure’s Pickles, preserved lemon salsa and native ingredients, all layered between distinctive Parāoa Tūhua (lava bread).

Owner Pip Coombes said the win was a reflection of creativity and community support.

“We’re really stoked. We’ve had people from all over the country come and try it over the six weeks,” she said to SunLive at the time of the win.

The toastie became a viral hit despite its unconventional ingredient list, with customers travelling long distances to try it.

Coombes said the dish was designed to tell a local story, drawing inspiration from nearby Tūhua (Mayor Island) and incorporating native herbs such as kawakawa and horopito, sourced in collaboration with local hapū Te Whānau a Tauwhao.

“It’s about more than flavour; it’s about local ingredients and storytelling,” she said.

During the competition, Surf Shack sold an average of 20 toasties a day and secured 796 votes to take out the People’s Choice title.