15 Classic North Carolina Fast-Food Sandwiches That Completely Disappeared After The ’80s
Growing up in North Carolina during the ’80s, my taste buds were spoiled by a variety of unforgettable fast-food sandwiches that have since faded into culinary history.
These regional delights were a staple of road trips, after-school hangouts, and weekend treats for an entire generation of Tar Heels. From flame-grilled classics to experimental offerings that boldly pushed the boundaries of fast food, these now-disappeared delicacies hold a special place in our hearts.
Each bite of these sandwiches represents a nostalgic chapter in our state’s food story, reminding us of a time when these flavors were a part of our everyday lives.
1. Burger Chef’s Big Shef
Remember when a double-decker burger cost less than a dollar? The Big Shef was my Friday night reward after getting an A on my science test. This magnificent creation featured two juicy beef patties, melty American cheese, crisp lettuce, and that unforgettable tangy secret sauce.
Burger Chef locations dotted North Carolina’s landscape, with the Reidsville spot being my family’s favorite pit stop during mountain trips.
The Big Shef predated McDonald’s Big Mac and some locals swore it tasted better. When Hardee’s bought out Burger Chef in 1982, this beloved sandwich disappeared forever, taking with it my childhood ritual of dipping those seasoned fries in that special sauce.
2. Wiener King’s Big Frank
My uncle used to brag that he could finish two Big Franks in one sitting – I never believed him until I saw it myself. Charlotte-born Wiener King created this quarter-pound monster hot dog that made regular franks look like appetizers.
Served on a specially designed bun that somehow never got soggy, the Big Frank came loaded with your choice of toppings. My personal combo was chili, onions, and mustard.
When most Wiener King locations transformed into Wiener Works in the late ’80s, the original Big Frank recipe changed. Though a few locations still exist in North Carolina, they’re mere shadows of the original Charlotte-based chain that once rivaled national hot dog vendors.
3. Biff Burger’s Flame-Broiled Masterpiece
The aroma hit you before you even parked your car. Biff Burger’s signature sandwich passed through actual flames on a special “Roto-Broiler” that seared the patty while keeping all those delicious juices locked inside. The Greensboro location became my weekend sanctuary during my first summer job.
What made this burger special wasn’t just the cooking method – it was that proprietary “Biff-Sauce” with its sweet, tangy profile that nobody has ever successfully replicated. The sauce complemented the charred exterior of the patty perfectly.
When the Greensboro location finally closed in 2021, it marked the end of a burger tradition that had survived decades beyond most of its contemporaries from the drive-in era.
4. Hardee’s Chopped Beefsteak Sandwich
Grandpa called it “the working man’s steak dinner in a bun.” Hardee’s bold 1979 creation featured a thick, substantial chopped beef patty that made regular hamburgers seem puny by comparison. The sandwich came dressed with lettuce, tomato, and a special steak sauce that elevated it beyond typical fast food fare.
Rocky Mount-based Hardee’s marketed this as their answer to sit-down restaurant meals. My dad would bring these home as a special treat when mom worked late.
Despite a loyal following in North Carolina (Hardee’s home state), the sandwich vanished by 1980. The company claimed production costs were too high, but rumors suggested the complicated preparation slowed down service too much for fast-food efficiency standards.
5. Jack in the Box’s Bonus Jack
The first time I tried a Bonus Jack was after winning my Little League game in Winston-Salem. This double-decker delight featured two thin beef patties, a middle bun layer, shredded lettuce, and a mayo-based special sauce that had a slight kick to it.
Jack in the Box positioned it as their answer to the Big Mac, but North Carolinians knew it had its own unique character. The meat had a distinctive flame-grilled flavor that set it apart from other fast-food burgers.
When Jack in the Box retreated from many eastern markets in the early ’80s, the Bonus Jack disappeared from North Carolina. Though the chain has occasionally brought it back as a limited-time offering in other states, it never returned to our local menus.
6. Burger King’s Burger Bundles
Tiny but mighty! I once ate nine of these mini-marvels on a dare from my cousins during our summer vacation in Asheville. Burger King introduced these slider-sized burgers in 1987, selling them in packs of three or six like savory cupcakes.
Each bundle featured the same flame-grilled flavor as their bigger Whopper cousins, just in an adorable two-bite format. They came with pickles, ketchup, and a dollop of mustard on miniature sesame seed buns.
The Bundles disappeared later that same year because they kept falling through the slats on Burger King’s automated broilers. Though they made brief comebacks as “Burger Buddies” and later “Burger Shots,” the original Bundles remain a cherished memory for ’80s kids across the Tar Heel state.
7. Arby’s Loaded Roast Beef Sensation
My cousin from Georgia introduced me to this regional legend during his summer visits to Raleigh. The Loaded Roast Beef Sensation was fast-food engineering at its finest – Arby’s signature thin-sliced roast beef topped with crispy curly fries INSIDE the sandwich!
Each bite delivered a perfect combination of tender meat, crunchy potatoes, and that distinctive Arby’s sauce. The textural contrast was revolutionary for the time.
Test-marketed primarily in Georgia in 1989, this creation developed a cult following that spread into neighboring North Carolina. Despite passionate fans writing letters to Arby’s headquarters, the sandwich never made it to nationwide distribution and disappeared before the ’90s arrived, leaving behind a legacy of imitators trying to recreate its unique appeal.
8. McDonald’s Chopped Beefsteak Sandwich
The fancy McDonald’s offering that made my parents feel sophisticated! Launched in 1979 as part of McDonald’s attempt to capture the adult dinner crowd, this upscale sandwich featured a thick chopped beef patty that was a far cry from their regular hamburgers.
Served on a special bakery-style roll with lettuce, tomato, and a distinctive steak sauce, it was positioned as McDonald’s answer to sit-down restaurant fare. The Fayetteville location near my grandparents’ house promoted it heavily with table tents and special placemats.
Despite the marketing push, customers just couldn’t reconcile the premium sandwich with McDonald’s fast-food image. By 1980, it had vanished from menus across North Carolina, marking one of the chain’s most interesting product development detours.
9. Carolina Seafood Surprise
Only true North Carolinians remember this coastal treasure! A regional creation born in Wilmington, the Carolina Seafood Surprise combined fresh-caught flounder, tangy coleslaw, and a secret remoulade sauce on a toasted potato roll.
The local chain Carolina Catch introduced this sandwich in 1981 as a fast-food alternative to sit-down seafood restaurants. What made it special was the preparation – the fish was lightly breaded and flash-fried, keeping it moist inside while crispy outside.
When hurricane damage in 1986 destroyed two of their three locations, Carolina Catch never fully recovered. The remaining store limped along until 1989 before closing permanently, taking their signature sandwich recipe to the grave. Local chefs have tried recreating it, but something about that original remoulade remains elusive.
10. Roy Rogers’ Bull’s-Eye BBQ Sandwich
Saturday shopping trips with mom always ended with this messy masterpiece! Roy Rogers introduced their Bull’s-Eye BBQ Sandwich in 1983, featuring thinly sliced roast beef drenched in a sweet and smoky sauce that perfectly captured North Carolina’s barbecue traditions in fast-food form.
Unlike typical fast-food BBQ that used formed patties, Roy’s used real roast beef from their carving station. The Greensboro and Charlotte locations even added a regional touch – a small portion of coleslaw right on the sandwich.
When Hardee’s purchased many Roy Rogers locations in 1990, they discontinued several menu items including this beloved sandwich. Though Roy Rogers still exists in other states, their North Carolina presence and this unique regional adaptation disappeared completely.
11. Bojangles’ Mountain Ham Biscuit Supreme
Before sunrise fishing trips weren’t complete without stopping for this legendary breakfast creation! Charlotte-born Bojangles tested this regional specialty from 1982-1985, featuring thinly sliced country ham, scrambled egg, pimento cheese, and a hash brown patty all stacked inside their famous buttermilk biscuit.
The combination was hearty enough to fuel a morning on Lake Norman, yet portable enough to eat one-handed. The pimento cheese was the secret weapon – a Southern touch that distinguished it from other breakfast sandwiches.
When Bojangles streamlined their menu in the mid-80s to focus on their core chicken offerings, this beloved morning masterpiece disappeared. Though they still serve ham biscuits today, that specific combination of ingredients remains a fond memory for those who experienced the original Mountain Ham Biscuit Supreme.
12. Char-Grill’s Tobacco Road Triple
Basketball rivalry night meant only one thing in my household – a Tobacco Road Triple from Char-Grill! This Raleigh institution created this monster in 1978 to celebrate the NC State, UNC, and Duke basketball triangle.
The sandwich featured three different meats (burger patty, grilled chicken, and bacon) with three cheeses (American, provolone, and pimento) on a specially reinforced bun. Each component represented one of the rival schools, though locals would often request to leave off the ingredient representing their most hated opponent.
When new ownership took over in 1989, they simplified the menu and discontinued this complicated creation. Though Char-Grill still thrives in Raleigh today, this unique tribute to basketball country disappeared from their grills forever.
13. Western Steer’s Cattleman’s Choice
My first date was at Western Steer in Hickory, where I nervously ordered their famous Cattleman’s Choice sandwich. This North Carolina-born steakhouse chain created this massive offering in 1980 as a budget alternative to their steaks.
The sandwich featured thinly sliced sirloin, grilled onions, mushrooms, and melted provolone on a hoagie roll that had been brushed with garlic butter and toasted. It came with a side of au jus for dipping, elevating the fast-casual experience.
When Western Steer began closing locations in the late ’80s, the Cattleman’s Choice disappeared from North Carolina’s culinary landscape. Though a few Western Sizzlin’ restaurants absorbed some locations, they never adopted this particular menu item, leaving it to exist only in the memories of ’80s diners.
14. Honey Farms’ Mountain Apple Stack
Apple picking season in the North Carolina mountains always ended with a pilgrimage to Honey Farms for their legendary Mountain Apple Stack. This family-owned chain that once dotted the western part of our state created this unique sandwich in 1976 as a sweet-savory offering.
The creation featured thick-sliced country ham, apple butter made from local fruit, and thin slices of fresh Granny Smith apples on a honey-wheat roll that was baked in-house daily. It perfectly captured the essence of mountain cuisine in handheld form.
When interstate expansion diverted traffic from the Blue Ridge Parkway in the mid-80s, Honey Farms locations gradually closed. By 1988, all stores had shuttered, taking this regional delicacy with them to fast-food heaven.
15. Andy’s Cheerwine Pulled Pork
Football season in Goldsboro meant one thing – Andy’s Cheerwine Pulled Pork sandwich! This eastern North Carolina original combined two regional favorites when it debuted in 1984.
The magic happened when slow-cooked pulled pork was simmered in a reduction of Cheerwine soda (North Carolina’s cherry-flavored pride) creating a sweet-tangy sauce that perfectly complemented the vinegar-based BBQ. Served on a steamed bun with a small portion of coleslaw, it represented a true taste of eastern Carolina.
When Andy’s rebranded to Highway 55 in the early ’90s, this regional specialty disappeared from their menu boards. Though the chain still serves pulled pork, that special Cheerwine-infused version remains a lost treasure of ’80s North Carolina fast food innovation.