14 Beloved ’80s Connecticut Fast-Food Sandwiches We Can’t Believe Vanished
Connecticut had some wild fast-food experiments back in the 1980s, especially when it came to sandwiches. Every chain seemed to be testing something new, and if you grew up here, you probably remember a few of them.
Maybe it was the one with too much sauce or the one you couldn’t stop ordering until it vanished one day without warning. It’s funny how those flavors stick in your memory long after the signs come down.
Connecticut’s fast-food sandwiches from that era weren’t fancy, but they sure left a lasting mark on anyone who got to taste them.
1. Roy Rogers Roast Beef Double R Bar Burger
Roy Rogers was known for roast beef, and their Double R Bar Burger combined that specialty with barbecue sauce and classic burger toppings. The roast beef was sliced thin and piled high, giving it a different texture than a regular ground beef patty.
Connecticut had several Roy Rogers locations that served this sandwich throughout the ’80s. The barbecue sauce added a smoky sweetness that made it stand out from other fast-food roast beef options.
As Roy Rogers locations closed or converted to other brands, the Double R Bar Burger vanished, taking a unique sandwich style with it.
2. Gino’s Hamburgers Gino Giant
Gino’s Hamburgers had a presence in parts of Connecticut before the chain folded in the early ’80s. Their Gino Giant was a double-decker burger with special sauce, lettuce, and cheese that competed with other big-name burgers.
The restaurants had a distinctive orange roof, and the Gino Giant was their signature item. Families would stop in for a quick meal, and the burgers were consistently good.
I remember going to one in Stamford with my dad before a Yankees game, and that Gino Giant was huge. When Gino’s closed, the sandwich disappeared completely, and many locations turned into other chains.
3. Burger Chef Big Shef
Burger Chef was everywhere in Connecticut during the ’80s, and their Big Shef was the star of the menu. Two beef patties stacked high with lettuce and that signature tangy sauce made it a real competitor to the Big Mac.
The sesame seed bun held everything together perfectly, and the price was always reasonable. I remember stopping at the Burger Chef in New Britain after basketball practice, and that Big Shef hit the spot every single time.
When Burger Chef closed down, a lot of folks genuinely missed this sandwich more than they expected.
4. Burger Chef Super Shef
If the Big Shef wasn’t enough, Burger Chef offered the Super Shef for people with bigger appetites. This monster came with three beef patties, cheese, and all the fixings you could want.
It was messy to eat but totally worth it. The extra patty made it feel like you were getting serious value for your money, which mattered back then.
Plenty of teenagers would split one of these after Friday night football games. The Super Shef vanished along with the entire Burger Chef chain, leaving a gap that other burgers just couldn’t fill.
5. D’Angelo Bourbon Street Steak
D’Angelo brought a taste of New Orleans to Connecticut with their Bourbon Street Steak sandwich. Thinly sliced steak mixed with grilled peppers, onions, and a spicy Cajun kick made this sub stand out from the usual offerings.
The bread was always fresh, and the spices gave it a flavor profile you didn’t find at most sandwich shops. It felt a little fancy compared to basic burgers and subs.
When D’Angelo dropped this from the menu, regular customers were genuinely disappointed because nothing else quite matched that bold taste.
6. Burger King Veal Parmigiana Sandwich
Burger King tested some unusual items in the Northeast, and the Veal Parmigiana sandwich was one of the most memorable. A breaded veal cutlet topped with marinara sauce and melted cheese brought Italian restaurant vibes to the drive-thru.
Connecticut locations carried this for a while, and it attracted people looking for something different from the typical burger lineup. The quality was surprisingly decent for fast food.
It eventually disappeared as Burger King streamlined their menu, but folks who tried it still talk about how unexpected and tasty it was.
7. Burger King Whaler
Before the Big Fish became standard, Burger King had the Whaler in their New England markets. This long fish sandwich featured a crispy breaded fillet with tartar sauce and lettuce on a sub-style bun.
Connecticut customers loved it during Lent and throughout the summer months. The shape made it feel more substantial than a regular fish sandwich, and the fillet stayed hot and crunchy.
I grabbed one of these on a road trip to Mystic back in ’87, and it was perfect beach food. The Whaler quietly left the menu, replaced by smaller versions that just weren’t the same.
8. Burger King International Chicken Sandwich, Italian
Burger King experimented with global flavors through their International Chicken Sandwich line. The Italian version featured a breaded chicken patty topped with marinara sauce and mozzarella cheese, bringing pizza parlor taste to the fast-food counter.
Connecticut stores stocked this as part of a limited-time promotion that lasted longer than expected because people actually bought it. The chicken was juicy, and the toppings added authentic flavor.
When the promotion ended, customers asked for it back, but Burger King moved on to other menu ideas instead.
9. Burger King International Chicken Sandwich, French
Right alongside the Italian version, Burger King offered a French-style chicken sandwich with Dijon mustard and Swiss cheese. The combination gave it a sophisticated edge that felt different from typical fast-food chicken.
The mustard had a sharp, tangy bite that paired well with the mild Swiss. Connecticut customers who wanted something a bit more refined appreciated this option, even if it didn’t sell as well as the Italian.
Both International Chicken Sandwiches disappeared at the same time, and Burger King never really brought back that kind of variety again.
10. Subway Seafood & Crab
Subway locations across Connecticut offered a Seafood & Crab sub that became surprisingly popular despite being a bit unusual for a sandwich chain. The mixture included imitation crab and a creamy seafood blend that you could load up with your choice of vegetables.
Some people ordered it regularly, especially on Fridays. The texture was smooth, and it made for a lighter option compared to meatball or steak subs.
I tried it once out of curiosity at a Subway in Hartford, and it wasn’t bad at all, just different. Subway phased it out as tastes changed and chicken became the preferred protein.
11. Wendy’s Big Classic
Wendy’s introduced the Big Classic to compete directly with McDonald’s and Burger King’s flagship burgers. A quarter-pound patty came on a Kaiser bun with lettuce, tomato, onion, pickles, ketchup, and mayo, keeping things simple but satisfying.
The Kaiser bun gave it a slightly different texture that set it apart. Connecticut Wendy’s locations pushed this sandwich hard with advertising and combo deals.
It eventually got replaced by other burger variations as Wendy’s kept tweaking their menu, but the Big Classic had a solid run while it lasted.
12. McDonald’s McDLT
McDonald’s McDLT was famous for its unique packaging that kept the hot side hot and the cool side cool. The burger patty and bottom bun stayed warm in one compartment while lettuce, tomato, and the top bun stayed crisp in another.
You assembled it yourself, which felt kind of fun. Connecticut McDonald’s sold plenty of these, and the commercials with the jingle were everywhere on local TV.
Environmental concerns about the styrofoam packaging led McDonald’s to discontinue it, even though the sandwich concept was clever and tasty.
13. McDonald’s Cheddar Melt
McDonald’s Cheddar Melt brought something different to their burger lineup with a beef patty, grilled onions, and a rich cheddar cheese sauce served on a rye bun. The rye bread was unusual for McDonald’s and gave the sandwich a distinct flavor.
The cheese sauce was thick and tangy, not just a regular slice. Connecticut locations carried it for a few years during the mid-’80s, and it developed a loyal following.
When McDonald’s pulled it from the menu, people missed that combination of flavors, especially the unexpected rye bun that made it memorable.
14. Taco Bell Bell Beefer
Taco Bell tried to attract burger lovers with the Bell Beefer, which was basically taco filling served on a regular hamburger bun. Seasoned ground beef, shredded cheese, lettuce, and tomato made it a hybrid between a taco and a sloppy joe.
Connecticut Taco Bell locations offered it as an alternative for people who wanted familiar bread instead of a tortilla. It was messy but flavorful, with that signature Taco Bell seasoning coming through.
The Bell Beefer faded away as Taco Bell focused more on traditional Mexican-style items and less on American crossover experiments.