Our love affair with the toasted sandwich seemingly knows no bounds. But not all toasted sadwiches are created equal. A revolution in the art of toasted sandwich making has seen many Kiwis up their games in recent years -- moving on from the classic cheese and pineapple or the bog-standard Wattie's Spaghetti toastie to more adventurous combinations. (The winning entry in this year's Great NZ Toastie Takeover competition was slow roasted pork belly, provolone, chimichurri, American mustard, pickles and apple chilli gel slathered between toasted sourdough...) Vanessa Baxter is back with us to pay homage to the toastie and discuss classic and non-classic filling options and different ways to cook them.