Sangas, toasties or whatever moniker Melburnians use — sandwiches are finally having a moment in Australia’s food capital. Back in 2015, when I lived there, even a mention of a tuna melt drew a furrowed brow. But now, trendy delis and diner-style joints across Melbourne are slinging ooey-gooey gourmet creations between two slices of fresh bread.
“The ‘chef-ification’ of sandwiches became popular off the back of COVID,” says MasterChef Australia judge and food journalist Sofia Levin. “The lockdown of restaurants followed by a reduced interest in dining out led restaurateurs and chefs to pivot from open kitchens to sandwich counters.”
