Remember those sandwiches that made lunchtime special years ago? Many delicious sandwich creations have slowly vanished from menus and family kitchens over time. Some were lunchbox staples while others were diner favorites.
Let’s take a tasty trip down memory lane and revisit these forgotten classics – plus highlight a few that deserve a comeback!
1. The Monte Cristo
This ham and cheese masterpiece gets dipped in egg batter and fried like French toast. Dusted with powdered sugar and served with jam, it blends sweet and savory perfectly.
Once a coffee shop standard in the 1950s, the Monte Cristo has nearly disappeared except in specialty restaurants.
2. Beef Tongue Sandwich
Thinly sliced beef tongue on rye bread with spicy mustard was once a delicatessen favorite. The meat has a tender texture and rich flavor unlike any other cold cut.
Many Americans now shy away from organ meats. Old-school Jewish and Eastern European delis still serve this protein-packed sandwich.
3. Sardine And Onion
Canned sardines mashed with chopped onions and spread on crusty bread made a protein-rich, affordable lunch. Depression-era families relied on this omega-3 packed meal.
Strong flavors and changing tastes pushed this sandwich aside. Modern shoppers often pass by the canned fish aisle completely.
4. Olive Nut Spread
This creamy mix of chopped olives, nuts, and mayonnaise was a ladies’ luncheon favorite for decades. Served on crustless white bread, it appeared at countless bridge clubs and baby showers.
Grandmothers treasured this recipe. The salty-creamy combination have largely disappeared from modern gatherings.
5. Chow Mein Sandwich
A regional New England oddity! Gravy-soaked chow mein noodles and vegetables served on a hamburger bun. Fall River, Massachusetts made this fusion sandwich famous in the 1930s.
Chinese-American restaurants created this affordable meal during tough economic times.
6. Spam And Pickle
Sliced Spam topped with pickle chips was a post-WWII lunchbox standard. This simple combination offered salty, tangy flavors that many kids loved.
When fresh meat became more available and affordable, Spam’s popularity dropped. Health concerns also pushed this sandwich aside, though Spam maintains a cult following in Hawaii and among nostalgic food lovers.
7. Peanut Butter And Bacon
Elvis wasn’t the only fan of unusual peanut butter combinations! Crispy bacon strips with creamy peanut butter created a sweet-salty-crunchy sensation that was surprisingly popular in the 1950s.
The combination sounds strange today, but the contrasting textures and complementary flavors worked remarkably well together.
8. Cream Cheese And Date
Sweet, chewy dates paired with tangy cream cheese created a simple yet sophisticated sandwich. Often served on brown bread, this was a staple at ladies’ social gatherings throughout the mid-20th century.
The natural sweetness of dates eliminated the need for added sugar.
9. Liverwurst And Onion
Soft, spreadable liverwurst topped with thin onion slices was a hearty sandwich that packed serious flavor. German and Eastern European immigrants brought this traditional combination to America.
Rich in iron and vitamins, liverwurst has fallen out of favor. Modern diners often avoid organ meats, missing out on this savory treat.
10. Cucumber And Butter
Paper-thin cucumber slices on buttered white bread made the perfect light lunch. British-inspired tea services featured these delicate sandwiches with the crusts removed.
The subtle flavors and refreshing crunch created an elegant option. This simple sandwich has largely disappeared from everyday American eating.
11. Deviled Ham Spread
That iconic paper-wrapped can held spicy ground ham that made quick sandwiches. Just spread it on bread, add some lettuce, and lunch was ready in seconds.
Underwood deviled ham dates back to 1868! It’s still available in stores.
12. Cheese And Chutney
Sharp cheddar paired with sweet-spicy fruit chutney created a sophisticated flavor combination. British pub culture brought this sandwich to America.
The contrasting flavors work beautifully together. Artisanal cheese shops still feature this pairing.
13. Egg And Olive
Chopped hard-boiled eggs mixed with green olives and mayonnaise made a protein-packed sandwich filling. The salty olive bits contrasted perfectly with the mild eggs.
This spread was a luncheon favorite in the 1940s-60s. Home economics classes taught this recipe to generations of students.
14. Prune Butter
Smooth, sweet prune puree spread on bread was a common children’s lunch before modern fruit snacks existed. This natural treat provided fiber and nutrients in a sweet package.
Also called lekvar, this spread has European origins. Health-conscious parents might want to reconsider this forgotten option.
15. Pickle And Peanut Butter
Sweet pickle slices nestled in creamy peanut butter created an unexpectedly delicious combination. The tangy crunch against smooth, nutty backdrop made this a surprising favorite among children.
Depression-era families popularized this affordable sandwich.
16. Pimento Cheese (Worth Bringing Back!)
This Southern classic combines sharp cheddar, mayo, and red pimento peppers into a spreadable delight. The bright orange spread delivers creamy texture with pops of sweet pepper flavor.
While still beloved in the South, pimento cheese deserves nationwide recognition again! Perfect for quick sandwiches or melted on bread.
17. French Dip (Worth Bringing Back!)
Thinly sliced roast beef on a crusty roll with a side of savory au jus for dipping created sandwich magic. Each bite delivers tender meat and bread soaked with rich beef flavor.
Once a lunchtime staple, quality French dips have become harder to find. This sandwich deserves a proper comeback with real roasted beef and homemade jus.
18. Tuna Melt (Worth Bringing Back!)
Creamy tuna salad topped with melted cheese on toasted bread hits all the right comfort food notes. The hot-cold contrast and gooey cheese made this a diner favorite for decades.
While still available, quality tuna melts have become rare. A proper comeback means using good-quality tuna, just enough mayo, and real cheddar melted to perfection on buttery toasted bread.
19. Club Sandwich (Worth Bringing Back!)
Triple-decker layers of turkey, bacon, lettuce, tomato and mayo created the ultimate lunch experience. Traditionally cut into triangles and secured with frilly toothpicks, clubs were restaurant royalty.
While still on menus, many modern versions cut corners. A proper comeback means quality ingredients, precise assembly, and the theatrical presentation.
20. Patty Melt (Worth Bringing Back!)
A hamburger patty with melted Swiss cheese and grilled onions on rye bread creates the perfect hybrid sandwich. Grilled until golden and butter-soaked, it’s the sophisticated cousin of the basic burger.
Real patty melts need a revival! It deserves to be on more menus again.