More than 120 toasties from around the country were judged, of which 12 were selected to continue through to the finals.
Hungry Hobos, in George St, went through with its sweet and spicy pulled carrot toastie and Morning Magpie, in Lower Stuart St, made the cut with its miso mushroom toastie.
Hungry Hobos owner Romeo Dowling-Mitchell said the toastie world was ready for more experimental sandwiches.
The sandwich — which contained slow-cooked grated carrots in peanut butter BBQ sauce, aged cheddar and pickles grilled in herb-buttered ciabatta — was inspired by his girlfriend’s cooking.
Hungry Hobos won first place last year with its meatloaf toastie.
Morning Magpie was a new entrant to the competition with its vegan take on the toasted sandwich.
Owner Troy Butler said the toastie was made with miso mayonnaise, house walnut pesto, pepper rocket, miso portobello mushrooms, house kimchi and pickles on pan-fried organic sourdough and was popular with vegan customers.
The finalists were named last night.
The winner of the competition will be announced on July 30.
