A new toasted sandwich outlet has opened on the Sunshine Coast, continuing the growing trend of businesses putting their own spin on the humble lunchtime staple.
Owner Darren Sandilands said the idea for Noosaville eatery, Let’s Get Roasted and Toasted, came about while he was looking for additional operational space for his existing catering business.
“I came across this building and it’s a great location for doing the toasted sandwiches and coffees,” he said.
Mr Sandilands has worked in hospitality on the Sunshine Coast for decades, including completing his chef apprenticeship at Dooley’s Restaurant on Hastings Street in the mid-1970s.
He later ran his own restaurants and has spent the past 15 years catering at Sunshine Beach Surf Club, where he operates the restaurant and functions business.
The new venture was developed after Mr Sandilands identified what he believed was an opportunity for a dedicated toasted sandwich business.
“I just thought there was a bit of a need for it in the niche market in Noosa,” he said.
The outlet opened in March and currently trades from 6am to 2.30pm Monday to Friday.
“We get so many people that want to come but they work during the week and they want to come on the weekend, so it looks like we might do that in the near future,” he said.
There are six toasties on the menu, including a chicken Caesar made with chicken breast, grilled bacon, cos lettuce and house-made Caesar dressing.
“I would say the chicken Caesar toasty,” Mr Sandilands said when asked which was his signature offering.
“Also the pulled brisket and jalapeno.”
A breakfast toastie is also on the menu, filled with bacon, scrambled egg, house-made relish and cheese.
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Vegan and gluten-free options are also available.
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Darren said the business had encountered some supply issues during its early weeks when demand left the team short of its bread.
“In the early days we did have to race around,” he said.
“We’ve got a really specialty bread that we use.”
The bread is a plain white sourdough sourced from a local supplier, although Mr Sandilands declined to reveal who supplied it.
“That’s our little secret,” he said.
A rotating special is also offered each Wednesday, with dishes including beef rendang toasties, prosciutto focaccia and chicken schnitzel among the options.
The business makes its own cabinet food, including muffins, brownies and raspberry slices.
Ingredients used in the menu include Kenilworth cheeses and smoked ham from Noosaville, while fruit is sourced from local growers when in season.
Coffee is specially blended and roasted for the business.
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The outlet is located in an area with a number of artists and businesses involved in the local arts community, and Mr Sandilands said he was keen to connect with the Noosa Art Trail.
The proprietor said the business had received a great deal of support from people working in the surrounding area since opening.
The response has prompted Darren to consider expanding the concept in the future.
Asked whether a second outlet was something he had considered, he said: “Yeah, for sure, seeing how successful it’s been, it’s what we’re thinking about next”.
