8 Beloved Sandwiches You Don’t See Much Anymore And 8 Worth Bringing Back
Lately, I’ve been on a full-blown sandwich nostalgia trip—flipping through dusty old recipe books, pestering my grandparents for their lunchtime memories, and unearthing flavors that time (and maybe low-carb diets) tried to forget.
Some of these bygone beauties? Honestly, they earned their retirement—looking at you, olive loaf surprise. But others? Oh, they’re hidden gems just waiting for a glorious comeback.
So grab your bread of choice and prepare to rediscover some seriously underrated lunchtime legends. It’s time to give these forgotten sandwiches their standing ovation—and maybe a second helping while we’re at it.
1. The Fluffernutter
When I was seven, my babysitter introduced me to the magical combination of marshmallow fluff and peanut butter on white bread. Pure bliss! This sweet sandwich sensation peaked in the 1960s when busy moms needed quick lunch options for hungry kids.
Marshmallow fluff, that gooey white concoction, paired perfectly with creamy peanut butter, creating a sweet-and-salty experience that made children everywhere sticky but satisfied. Schools eventually began banning these sugar bombs as nutrition awareness grew.
The Fluffernutter now lives mostly in New England, where it originated, and in the memories of Gen X kids who’d trade anything in their lunchbox for one. While nutritionists everywhere are thankful for its decline, my inner child still craves one occasionally.
2. The Monte Cristo
Holy ham sandwich upgrade, Batman! The Monte Cristo—that magnificent marriage of ham, turkey, and Swiss cheese nestled between egg-dipped bread—was once the crown jewel of fancy lunch menus. My first encounter with this beauty happened at a roadside diner in 1992, and I still remember the powdered sugar dusting its golden exterior.
Essentially a savory French toast sandwich, the Monte Cristo gets battered, fried until crispy, and often served with jam or maple syrup for dipping. The sweet-savory combination confused some diners but delighted others.
Restaurant chains like Bennigan’s made it famous in the 1980s, but as those establishments vanished, so did regular sightings of this indulgent creation. Finding one today requires serious sandwich sleuthing.
3. The Chow Mein Sandwich
Crispy noodles spilling out between hamburger buns? You bet your sweet soy sauce! Growing up in New England, I witnessed this bizarre cultural mashup firsthand at local Chinese-American restaurants. The chow mein sandwich—a heap of vegetable chow mein served on a hamburger bun—was once a staple in Fall River, Massachusetts.
Born from cultural fusion in the 1920s, this oddity became comfort food for factory workers who needed something filling, affordable, and easy to eat with their hands. The gravy-soaked bottom bun contrasted with the crunchy noodles, creating a textural experience unlike anything else.
Nathan’s Famous briefly offered their version nationwide, but today, you’ll only find authentic versions in southeastern Massachusetts. The younger generation seems unimpressed by this soggy-crunchy contradiction, leaving it stranded in culinary history.
4. The Beef Tongue Sandwich
Stick out your tongue and say “yum”! Beef tongue sandwiches were once deli counter royalty, especially in Jewish delicatessens where this tender meat shined between rye bread with spicy mustard. My grandfather would take me for one every Sunday after synagogue, insisting I try it before knowing what it was.
Thinly sliced beef tongue has a buttery texture and rich flavor that puts regular roast beef to shame. The preparation involves hours of simmering with aromatics, peeling off the outer membrane (the squeamish part), and chilling before slicing paper-thin.
America’s shifting palate and squeamishness about organ meats gradually pushed tongue sandwiches to the margins. Today, you’ll only find them in traditional delis or upscale restaurants where adventurous chefs are reviving forgotten cuts with gourmet presentations.
5. The Dynamite
Kaboom! The Dynamite sandwich—ground bologna mixed with onions, pickles and mayo—once exploded with flavor in lunchboxes across America’s heartland. I discovered this gem while visiting my aunt in rural Indiana, where she whipped up these pink, creamy concoctions with the casual expertise of someone who’d made thousands.
This Depression-era creation stretched expensive meat by grinding it and mixing it with cheaper ingredients. The resulting spread could be slathered thick between bread slices, creating a filling meal for hungry families on tight budgets.
Regional variations abounded—some added hard-boiled eggs, others included cheese or olives. Whatever the recipe, the Dynamite gradually fizzled out as processed lunch meats became more affordable and convenient. Today, it survives primarily in community cookbooks and the memories of Midwesterners born before 1970.
6. The Sandwich Loaf
Party like it’s 1959! The sandwich loaf—that showstopping, frosted monstrosity that graced ladies’ luncheons and baby showers—was my grandmother’s specialty. She’d spend hours constructing layers of bread and various fillings before “frosting” the entire creation with cream cheese.
This multi-layered marvel started with an unsliced loaf of bread, cut horizontally into layers. Each layer received a different filling—tuna salad, egg salad, chicken salad, cucumber and cream cheese—before being stacked back together. The exterior got slathered with tinted cream cheese “frosting” and decorated with garnishes.
Fussy preparation and changing entertaining styles gradually relegated this edible centerpiece to vintage cookbooks. Modern hosts prefer less labor-intensive options that don’t require specialized bread-slicing skills and the structural engineering knowledge needed to prevent a sandwich landslide.
7. The Bacon, Banana and Peanut Butter
Rumor has it Elvis couldn’t help falling in love with this outrageous combo! I tried making one after watching a music documentary about The King, and honestly? The sweet-salty-smoky trinity blew my blue suede shoes right off!
This indulgent creation layers crispy bacon strips over peanut butter and banana slices, often grilled until golden and gooey. Some versions include honey or even a sprinkle of cinnamon. The combination sounds bizarre until you realize it hits every pleasure center in your brain—sweet, salty, creamy, crunchy.
While Elvis popularized this decadent treat, its mainstream appeal waned as health consciousness grew. Modern nutritionists would have a collective coronary just describing it! Nevertheless, this sandwich occasionally resurfaces in diners and Elvis-themed restaurants, where curious eaters can taste a piece of rock-and-roll history.
8. The Cucumber and Cream Cheese
Pinkies up, sandwich lovers! The cucumber and cream cheese sandwich—those dainty, crustless triangles of refreshment—once reigned supreme at tea parties and garden gatherings. Growing up, my mother would make these whenever she wanted to feel fancy, carefully slicing cucumbers paper-thin using her prized mandoline.
The classic version features white bread spread with softened cream cheese, topped with cucumber slices so thin you could read through them, and finished with a sprinkle of fresh dill or mint. Some variations include a dash of lemon juice or white pepper for extra sophistication.
As formal afternoon teas became less common and heartier sandwich options gained popularity, these delicate treats retreated to special occasions. Modern busy lifestyles have little room for the careful preparation and immediate consumption these moisture-prone beauties require.
9. The Patty Melt
Burger meets grilled cheese in this sizzling romance! The patty melt—a hamburger patty with Swiss cheese and caramelized onions on grilled rye bread—deserves its comeback tour immediately. My local diner recently reintroduced it as a “new vintage special,” and watching the lunch crowd discover this forgotten gem was like witnessing food archeology in action.
The magic happens when the beef juices mingle with the sweet onions and nutty cheese, all soaking into the toasty rye bread. Unlike its cousin the burger, the patty melt requires no special bun and no balancing act of toppings—it’s perfectly self-contained.
Fast food standardization gradually pushed this diner classic to the sidelines. However, with the current revival of comfort foods and appreciation for classic Americana, the patty melt is perfectly positioned for its triumphant return to menus nationwide.
10. The Sardine and Onion
Hold your nose and open your mind! The sardine and onion sandwich—pungent, polarizing, and packed with omega-3s—deserves another swim through our culinary waters. I rediscovered this forgotten combination during a power outage when canned goods were my only option, and was shocked by how satisfying it could be.
The traditional preparation lays oil-packed sardines on buttered bread, topped with thin-sliced raw onions and a squeeze of lemon. Some variations include a smear of mustard or hot sauce for extra kick. The bold flavors create a surprisingly harmonious experience despite their intensity.
This protein-rich sandwich fell from favor as convenience foods rose and strong-smelling lunches became workplace faux pas. However, with today’s focus on sustainable seafood, affordable nutrition, and international flavors, the sardine sandwich is primed for rediscovery by adventurous modern eaters.
11. The Hot Brown
Kentucky’s crown jewel needs nationwide recognition! The Hot Brown—an open-faced turkey sandwich smothered in Mornay sauce and topped with bacon and tomatoes—changed my life during a Derby weekend in Louisville. This knife-and-fork masterpiece combines comfort food with elegant indulgence.
Created at Louisville’s Brown Hotel in the 1920s as a late-night alternative to ham and eggs, this decadent dish features thick-sliced turkey on toast points, drenched in creamy Mornay sauce (basically fancy cheese sauce), then broiled until bubbly. Crisp bacon strips and tomato slices add the perfect finishing touch.
While beloved in Kentucky, the Hot Brown remains relatively unknown elsewhere despite its perfect combination of accessible ingredients and special-occasion feel. With America’s growing appreciation for regional specialties and comfort food elevation, this Southern star deserves its national moment.
12. The Fool’s Gold Loaf
Elvis strikes again with this legendary calorie bomb! The Fool’s Gold Loaf—a hollowed-out loaf of bread filled with peanut butter, jelly, and bacon—reportedly prompted The King to fly his private jet to Denver just for a midnight snack. I attempted to recreate this monstrosity for a themed party, and my arteries are still filing complaints.
The original version from Colorado’s Colorado Mine Company restaurant involved a pound of bacon, a jar of peanut butter, and a jar of jelly stuffed into a warmed loaf of bread. The entire creation contained approximately 8,000 calories—enough to fuel a small rock concert.
This excessive indulgence never achieved widespread popularity beyond its Elvis connection, but in our era of viral food challenges and over-the-top culinary experiences, the time seems right for this legendary sandwich to make its glorious, gut-busting comeback.
13. The Beef on Weck
Buffalo’s best-kept secret deserves to spread its wings! The Beef on Weck—thinly sliced roast beef on a kummelweck roll topped with horseradish—knocked my socks off during a weekend trip to Western New York. I still dream about that perfect combination of tender meat, coarse salt, and caraway seeds.
The magic lies in the kummelweck roll, a Kaiser-style bun topped with pretzel salt and caraway seeds. Add warm, juicy roast beef, a dollop of spicy horseradish, and an optional dip in au jus, and you’ve got sandwich perfection that somehow never made it big outside the Buffalo region.
With the current culinary trend toward regional American specialties and artisanal bread, this underappreciated sandwich star has all the elements needed for nationwide success. The contrasting textures and bold flavors would win over sandwich enthusiasts everywhere.
14. The Muffuletta
New Orleans’ magnificent muffuletta needs to march beyond Mardi Gras! This Italian-Creole masterpiece—featuring a round loaf stuffed with meats, cheese, and olive salad—revolutionized my understanding of sandwich architecture when I first encountered it at Central Grocery in the French Quarter.
The foundation is a 10-inch round Sicilian sesame bread, split and layered with mortadella, salami, ham, provolone, and the key ingredient: olive salad. This mixture of chopped olives, pickled vegetables, capers, and herbs soaks into the bread, creating a harmonious marriage of flavors that improves with time.
While beloved in Louisiana, the muffuletta remains underappreciated elsewhere despite its make-ahead convenience and crowd-pleasing potential. With Americans embracing global flavors and seeking shareable foods, this impressive creation deserves recognition as the ultimate picnic and party sandwich.
15. The Pan Bagnat
Ooh la la! The Pan Bagnat—essentially Niçoise salad tucked into a crusty round loaf—changed my picnic game forever after a French friend introduced me to this portable Mediterranean marvel. The name means “bathed bread” in the Provençal dialect, referring to how the bread soaks up the delicious olive oil and vegetable juices.
Traditional ingredients include tuna, hard-boiled eggs, olives, anchovies, raw vegetables, and a generous drizzle of olive oil. The assembled sandwich gets wrapped tightly and pressed under weights for several hours, allowing flavors to meld and the bread to absorb the dressing.
This French coastal classic deserves American appreciation for its make-ahead convenience, healthy ingredients, and impressive presentation. As eaters seek Mediterranean diet options and picnic-perfect foods, the Pan Bagnat offers a sophisticated alternative to standard sandwich fare.
16. The Dutch Crunch Sandwich
Crackly tiger-striped bread deserves national attention! The Dutch Crunch sandwich—distinguished by its uniquely textured bread rather than specific fillings—became my lunchtime obsession during a San Francisco business trip. That crispy, mottled crust contrasting with soft interior bread creates a textural experience unlike any other sandwich vessel.
The magic happens when a rice flour and sugar paste gets spread over the dough before baking, creating a crackled, crunchy top crust with a distinctive tiger-stripe pattern. Bay Area sandwich shops typically fill these rolls with standard deli ingredients, but the bread itself transforms an ordinary sandwich into something special.
Despite its passionate regional following, Dutch Crunch (also called Tiger Bread) remains surprisingly unknown across most of America. With artisanal bread’s continued popularity and consumers’ interest in unique food experiences, this textural wonder deserves its coast-to-coast moment.