The bread you choose can make or break your toastie experience. While the fillings get most of the attention, the bread provides the structure, texture, and a significant portion of the overall flavour. Understanding which breads work best for different sandwich press types and fillings will elevate your toastie game significantly.
What Makes Bread Good for Toasting?
Several characteristics determine how bread performs in a sandwich press:
- Structure: Strong enough to hold fillings without falling apart, but not so dense it won't compress properly
- Moisture content: Moderate moisture toasts well; too dry becomes hard, too moist becomes soggy
- Thickness: Must fit your sandwich press and allow adequate heat penetration
- Crumb density: Tighter crumbs contain fillings better; open crumbs let ingredients fall through
- Crust character: How the outer crust responds to toasting affects final texture
The Best Bread Types Ranked
1. Sourdough
Our top pick for most sandwich press applications. Sourdough offers the perfect balance of flavour, texture, and performance.
Why it works:
- Sturdy structure that holds up to pressing
- Tangy flavour complements both savoury and sweet fillings
- Crispy exterior when toasted
- Chewy interior provides satisfying texture
- Naturally fermented, often easier to digest
Best for: Ham and cheese, mature cheddar combinations, gourmet fillings
Look for sourdough with a closed crumb (no large holes). Open-crumb artisan sourdough, while delicious on its own, lets fillings escape during pressing.
2. Turkish Bread (Pide)
A sandwich press favourite in Australian cafés. Turkish bread's pillowy texture and slight chewiness make exceptional toasties.
Why it works:
- Fluffy interior absorbs butter beautifully
- Creates a crispy exterior with soft inside
- Neutral flavour works with any filling
- Already appropriately thick for pressing
Best for: Chicken, bacon, salad-based fillings, panini-style sandwiches
3. Ciabatta
The Italian classic that's become a toastie staple. Ciabatta's open structure creates an interesting textural contrast when pressed.
Why it works:
- Crusty exterior becomes wonderfully crunchy
- Light, airy interior
- Neutral olive oil flavour
- Holds up well on grill-plate presses
Best for: Italian-style fillings, prosciutto, mozzarella, grilled vegetables
Watch out for: The large holes can allow wet fillings to escape. Best with drier, chunkier ingredients.
4. Standard White Sandwich Bread
Don't underestimate the humble loaf. Standard white bread remains the classic choice for traditional Australian jaffles and quick toasties.
Why it works:
- Perfect thickness for sealed jaffles
- Soft texture compresses and seals easily
- Affordable and always available
- Kids prefer the familiar taste and texture
- Consistent results every time
Best for: Traditional jaffles, baked beans, quick family meals, nostalgic comfort food
5. Wholemeal and Multigrain
Healthier options that perform well in sandwich presses with a few considerations.
Why it works:
- Nutty, more complex flavour
- Higher fibre content
- Still seals well in jaffle makers
- Slightly sturdier than white bread
Watch out for: Visible grains and seeds can catch on grill plates. May require slightly longer cooking for even browning.
- Best overall: Sourdough
- Best for café-style: Turkish bread
- Best for traditional jaffles: White sandwich bread
- Best for grill plates: Ciabatta or Turkish
- Best healthy option: Wholemeal or multigrain
Breads to Approach with Caution
Brioche
Brioche's high butter content makes it delicious but tricky. It browns very quickly and can burn before fillings heat through. If using brioche, reduce cooking time and temperature.
Focaccia
While flavourful, focaccia is often too thick and oily for sandwich presses. It can become greasy and may not compress properly. Better suited to oven toasting.
Baguettes
The hard crust can be too crusty for some presses, potentially not sealing properly. The narrow shape also limits filling capacity. Works better in panini presses specifically designed for them.
Very Fresh Bread
Bread that's too fresh (still warm from the bakery) can become gummy when pressed. Let fresh bread cool completely or wait until the next day for best toasting results.
Stale Bread
Bread past its prime becomes hard and unpleasant when toasted. Use bread within 2-3 days of purchase, or freeze and toast directly from frozen (adding slightly to cooking time).
Thickness Matters
The ideal bread thickness depends on your sandwich press type and fillings:
For Sealed Jaffle Makers
Slices should be 10-12mm thick. Too thick and the edges won't seal properly; too thin and the bread may tear during pressing.
For Flat Plate Presses
More flexibility here—anything from 10-20mm works. Thicker slices allow for more generous fillings and produce a more substantial sandwich.
For Grill Plate Presses
Medium thickness (12-15mm) works best. The ridges need adequate bread contact to create defined grill marks.
Buy unsliced loaves and cut to your preferred thickness. This gives you control over slice size and often results in fresher bread than pre-sliced options.
Matching Bread to Fillings
Light Fillings (cheese, tomato, ham)
Standard sandwich bread or sourdough. The bread should complement without overpowering delicate flavours.
Robust Fillings (steak, chorizo, strong cheese)
Sturdy breads like sourdough, ciabatta, or Turkish. These can handle bold flavours without becoming soggy.
Wet Fillings (baked beans, spaghetti, stews)
Tight-crumb breads like standard white or wholemeal. These are essential for sealed jaffles to prevent leakage. Avoid open-crumb breads at all costs.
Sweet Fillings (Nutella, banana, jam)
Brioche (with careful cooking), white bread, or challah. Sweet breads complement dessert-style toasties.
Special Dietary Options
Gluten-Free Bread
Modern gluten-free breads toast reasonably well but require attention:
- Often more fragile—handle gently
- May require extra butter to prevent sticking
- Check thickness—some brands are very thin
- Can become hard if overcooked
Low-Carb and Keto Bread
Results vary widely by brand. Many low-carb breads don't toast traditionally and may have unusual textures. Experiment with brands to find one that works for your taste.
Wraps and Tortillas
Not bread, but worth mentioning—wraps work excellently in sandwich presses for quesadillas and wrap melts. Flour tortillas crisp beautifully; wholemeal versions are slightly sturdier.
Storage Tips for Toast-Ready Bread
- Room temperature: Best consumed within 2-3 days. Store in a bread bin or paper bag, not plastic (which makes crusts soft).
- Freezing: Slice before freezing for easy single-serve access. Toast directly from frozen, adding 30 seconds to cooking time.
- Refrigerating: Generally not recommended—bread stales faster in the fridge than at room temperature.
Final Recommendations
For everyday toasties, keep sourdough and standard white bread on hand. Sourdough handles most gourmet applications, while white bread remains unbeatable for traditional sealed jaffles with wet fillings.
For special occasions or when you want café-quality results, Turkish bread and ciabatta elevate any filling combination. And don't forget—the best bread is the one you enjoy eating. Experiment with different options to find your personal favourites.