Soul Dining’s cafe spinoff does a toastie worthy of the restaurant’s rep, packing in mozzarella, Mexican cheeses, fried kimchi and pulled pork. It also comes with little ramiken of house-made pickles on the side.

A classic, Indo-style mie goreng with a fried egg – but inside a toastie. They call it magic, but we say it’s just downright inspired. This place also does the same trick with beef rendang curry.

This two-level diner is influenced by the nameless street food stalls that sit under overpasses in India. Its main game is pakoras and chai, but it also does another, lesser-known Indian favourite: jaffles stuffed with fillings such as potato and peanut chutney.

Native ingredients rule the menu at this cool cafe-bakery. You can always count on a classic three cheese option, but we say keep an eye out for the killer specials. Think pepperberry beef cheek; cheesy tuna with warrigal greens; and confit duck with wattleseed bechamel and Davidson’s plum chutney.

Melbourne cheese don Anthony Femia of Maker & Monger helped develop Barrel One’s toastie duo. So what’ll it be – pimento, jalapeno cheddar and cornichon; or Swiss gruyere, double-smoked ham and mustard?

Set within a historic former church, this social impact cafe collaborates with top Australian chefs on a monthly menu, which always includes a winning toastie. Right now, you can get a cheesy mushroom bolognaise toastie by Bloodwood’s Claire Van Vuuren.

“Classic, not basic” is this slick sandwich deli’s credo. The hulking sourdough tuna melt is one of the OG menu items, crammed with cheesy tuna, capers, dill and pickles.

We love Lucien’s signature toasties, plated up with a vibrant side of house pickles. Lunch might look like golden za’atar cheese or a hefty beef brisket number.

Penny’s famous toastie is filled with a rotating cast of cheeses, though there’s always a cheddar (for sharpness) and a raclette (for meltiness). More cheese goes on the outside of the sandwich for a crisp crunch.

Mayflower wasn’t content with simply putting truffles inside its cheesy, gooey croque monsieur. This decadent number also comes with a generous serve of shaved truffles on top. It’s the most over-the-top toastie on this list – and worth stopping in for.

The trifecta of mushrooms, melty gruyere and truffle mayo is an easy one to pick. But it’s the heat from the pickled jalapenos that really takes this staple to a whole other level. It’s unlikely you’ll see this one leave the menu any time soon.

They might look like ordinary jaffles on the outside. On the inside? You might be dealing with anything from cheese and Vegemite to tofu schnitzel. For the signature, order the Mushie Trip with ’shrooms, spinach, sweet onion and two kinds of cheese.

Bourke Street’s toastie rotation changes often, but there’s always at least one on the menu no matter which location you visit. Don’t hesitate if you see the smoked Wagyu number with pickles and Russian dressing under a blanket of melted cheddar.

Porteno’s humble little bakery has a strong toastie game. Past highlights include mushrooms, kale pesto and provolone; and a Reuben-inspired number stuffed with pastrami, cabbage, dijon and mustard.

Gooey four-cheese or whopping smoked beef? The toastie decisions are tough at South Sydney’s favourite bakery. It’s the same story at the team’s Snack Shoppe in Bexley.

Fluffy scrambled eggs, Wagyu beef, grilled prawns and taro wedged between butter-infused bread. These are toasties like you’ve never seen before.