Remember when sandwiches were more than just avocado toast and artisanal paninis?
We dug into the archives to uncover 27 forgotten heroes of lunchbox nostalgia—from the gelatin-wrapped ‘perfection salad’ sandwich to the bafflingly popular olive-and-peanut-butter combo. Some of these relics deserve a comeback… Others deserve to stay buried with the disco era.
Consider this a deliciously cringe-worthy trip down memory lane—hold the mayo (or in some cases, please add more mayo).
1. The Dagwood
A skyscraper of flavors, The Dagwood, was inspired by the comic strip character Dagwood Bumstead. Layer upon layer of deli meats, cheeses, and vegetables, this sandwich aimed to satisfy the ultimate hunger pangs.
Though it might seem like a reckless indulgence today, back then, it was the go-to for those who believed in ‘more is more.’
2. The Club Supreme
The Club Supreme—a three-tiered masterpiece that once reigned over brunch tables. It wasn’t just about turkey or bacon. It was about the textures and flavors. Crispy bacon, followed by the tender juiciness of turkey, all wrapped in soft, toasted bread.
If you ever ate one, you’d know the art of devouring it without the layers sliding apart was a skill in itself.
3. The Elvis
Here’s a sandwich fit for a king—literally! The Elvis, named after the iconic Elvis Presley, was a quirky blend of peanut butter, banana, and crispy bacon.
This sandwich might sound odd but worked so harmoniously you’d find yourself craving more. The memory of his culinary creativity still lives on.
4. The Monte Cristo
A true aristocrat of sandwiches. Imagine biting into a deep-fried concoction of ham, turkey, and cheese, with a dusting of powdered sugar. Yes, sugar!
The pièce de résistance was the side of jam for dipping. The contrast of sweet and savory flavors was a culinary revelation. If you ever spot it, give it a try.
5. The Muffuletta
A hearty round sandwich bursting with the flavors of New Orleans. The Muffuletta, has layers of olive salad, mortadella, ham, and provolone. The key was the olive salad!
The bread was as crucial as the filling. A sesame-seeded delicacy that held it all together. Though its popularity has waned, glimpses of its glorious reign linger.
6. The Waffle Sandwich
Ever wondered what happens when brunch meets a Southern classic? Enter the Waffle Sandwich. The waffles embraced crispy fried chicken, all drizzled with syrup.
It was the breakfast-lunch hybrid you didn’t know you needed. A comfort food at its finest. It is still remembered as a beloved treat for those who dared to mix their meals.
7. The Sardine Surprise
Let me tell you about an adventure—the Sardine Surprise. This sandwich, with a mix of sardines, mustard, and onions, was once a household staple. The bold flavors were not for the faint-hearted.
It was an acquired taste, no doubt! If you ever wish to channel a 1960s kitchen vibe, dare to recreate this sandwich. You’ll discover its forgotten charm.
8. The Baked Bean Toastie
A 1970s classic from across the pond. Baked Bean Toastie was comfort food for many. Imagine gooey cheese melting over baked beans, sandwiched between slices of toasted bread.
It was a quick fix for those seeking a satisfying meal without much fuss. While it might not be a staple anymore, the comforting nostalgia it brings is undeniable.
9. The Chow Mein Sandwich
A Chow Mein Sandwich from the 1940s! This was a culinary experiment gone rogue. Crispy noodles and veggies hugged by slices of white bread. Sounds crazy, right?
The crunch of noodles with the softness of bread was a texture rollercoaster. A true East meets West! A bite of it was a time capsule, transporting you back to an era of fearless culinary innovation.
10. The Ploughman’s Lunch Sandwich
It was once a quintessential British meal, popular in pubs and cafes across the UK. It featured crusty bread, thick slices of cheddar cheese, and a variety of pickles and chutneys.
This hearty sandwich was a staple for workers. It was providing a robust and satisfying meal that was easy to assemble.
11. The Olive Nut
Ever tried olives with a nutty twist? The Olive Nut sandwich was a 1950s favorite. It was combining the tangy burst of olives with crunchy nuts in creamy perfection.
This mix was slathered generously on rye bread. A kind of sandwich that added a gourmet touch to everyday lunches. Those who remember it often reminisce about its unique zest.
12. The Spamwich
Let me take you back to the days after WWII. The time when the Spamwich was a kitchen staple.
This sandwich, with its slices of spam, mustard, and pickles, was convenience meets creativity. It was a quick and satisfying meal for families looking for something hearty. It really holds a special place in culinary history.
13. The Liverwurst Delight
For those with adventurous palates, the Liverwurst Delight was a must-try. A liverwurst paired with sharp onions and a hint of mustard, all on rye bread. It was bold and rich.
The earthy taste of liverwurst was complemented by the pungent onions. Every bite was a testament to daring taste combinations. If you’re brave enough to venture into vintage deli territory, this sandwich might just surprise you with its robust charm.
14. The Pickled Beet Sandwich
Let’s talk about the Pickled Beet Sandwich. Once a European café favorite, it combined the earthy sweetness of pickled beets with the creamy tang of goat cheese.
Each bite was a burst of flavors and a perfect balance of taste and texture. A sandwich that catered to sophisticated palates. Though it may have fallen out of favor, its legacy lingers in those who like unique pairings.
15. The Bologna Wagon Wheel
Here’s a throwback to the 1950s—The Bologna Wagon Wheel. This diner delight was a simple pleasure, with bologna, cheese, and pickles nestled between soft bread. It defined comfort food for many.
Though it’s rarer today, its simplicity still charms those who grew up with it. If nostalgia strikes, try this easy-to-make classic.
16. The Braunschweiger Special
This sandwich, featuring braunschweiger, onions, and mustard on pumpernickel, was a nod to German-American culinary fusion.
The rich, smooth texture of braunschweiger was beautifully contrasted by the sharpness of onions and the tang of mustard. If you’re curious about exploring German-American taste traditions, this sandwich is a good starting point.
17. The Egg Salad Classic
A lot of us forget about this sandwich. But I don’t! A true staple of 1960s picnics.
The richness of eggs, combined with a hint of mustard or mayo, created an ultimate comfort food. It was perfect for lazy afternoon lunches in the sun. Its simplicity still wins my heart.
18. The Olive Pimento Loaf
We are stepping into a 1940s kitchen with the Olive Pimento Loaf sandwich. This was a blend of olive pimento loaf, cheese, and curiosity.
The salty olives and pimentos were a surprising twist on the usual meat-and-cheese combo. If you’re ever feeling adventurous, try recreating it. It’s a sandwich that speaks of culinary experimentation from a bygone era.
19. The Celery and Cream Cheese Delight
Let’s not forget the Celery and Cream Cheese Delight. This was a 1950s tea party staple, a sandwich both refreshing and rich.
The crunch of celery mixed with creamy cheese and the nutty hint of walnuts was a dance of textures and flavors. It was light yet satisfying. Perfect for elegant gatherings. Hosting a retro-themed tea party? This sandwich is a nod to the past.
20. The Peanut Butter and Pickle
That’s right, a pickle! But it was a thing—a 1930s culinary curiosity. Imagine the creamy sweetness of peanut butter paired with the crunch of pickles.
A surprising mix that defied expectations. Each bite is a blend of bold contrasts. It offered a quirky twist on a beloved staple. It’s a sandwich from a time when creativity ruled the kitchen.
21. The Anchovy Fantasy
For those who dared to dream, there was the Anchovy Fantasy. This 1920s European-inspired sandwich combined anchovies, capers, and cream cheese on a crunchy baguette.
It was a bold choice, catering to sophisticated palates. If you’re keen on exploring bold flavors, give this one a try.
22. The Corned Beef Special
The Corned Beef Special—a New York deli classic that once reigned supreme. Corned beef piled high with sauerkraut and Russian dressing, all held together by hearty rye bread.
It was a sandwich that defined New York flavor. Every bite was a reminder of bustling cities and timeless culinary traditions. The Corned Beef Special remains a beloved relic of deli history.
23. The Tomato Surprise
Try to picture a Tomato Surprise sandwich at a 1930s garden party. It was simple yet elegant, with fresh tomatoes, lettuce, and a touch of mayonnaise.
The juiciness of ripe tomatoes paired with crisp lettuce made for a light, refreshing bite. It was a taste of summer in every mouthful. Though it’s not as popular today, its simplicity still captures hearts.
24. The Deviled Ham
Forget the elaborate, trendy, Instagram-worthy; the deviled ham sandwich was about straightforward flavor, familiar textures. A nostalgic charm that was hard to resist.
Worcestershire sauce, cayenne pepper or hot sauce are the “deviled” element that gives it its namesake kick. It’s a sandwich that still deserves a place on our plates.
25. The Pineapple and Cheese
Here’s a tropical twist from the 1950s—The Pineapple and Cheese sandwich. It combined sweet pineapple with savory cheese, offering a taste of the exotic.
It’s capturing the essence of a Hawaiian-themed party. It was a sandwich that brought the allure of the tropics to everyday meals. Unique flavor still intrigues those who seek the unconventional. It’s a delicious throwback to mid-century culinary creativity.
26. Tongue Sandwich
Sliced beef tongue, tender and rich, was once a prized deli meat, especially in Jewish delicatessens.
Served cold on rye with mustard, the tongue sandwich packed a flavorful, chewy punch. Its fall from favor came as offal and organ meats faded from mainstream menus. Now it’s a rarity, reserved for the bravest or most traditional eaters.
27. Cold Meatloaf Sandwich
Once a staple of thrifty home kitchens, the cold meatloaf sandwich made use of last night’s dinner tucked between two slices of white bread.
Often eaten plain or slathered with ketchup or mayo, it was a hearty, no-frills lunch. Its dense texture and muted flavor didn’t appeal to everyone, especially once deli meats became more accessible. Today, it lingers mostly in nostalgic memory.