13 Illinois Sandwiches Locals Grew Up With (But Rarely See Now)
Remember those sandwiches that turned an ordinary school day into something to look forward to? Growing up in Illinois, certain local favorites had a magic that just could not be recreated at home, no matter how hard our parents tried.
They were more than just food, they were part of the experience of living in the Prairie State.
Whether it was a towering roast beef piled high on fresh bread or a strange yet delicious combo that only made sense after the first bite, these sandwiches left a lasting impression. Sadly, many of them have vanished, but the memories still linger, delicious as ever.
1. Beef-a-Roo Super Roast Beef
My first paycheck as a teenager went straight toward buying three Super Roast Beefs from this Rockford institution. The sandwich was architectural perfection, thinly sliced, pink-in-the-middle roast beef piled impossibly high on a toasted sesame bun.
That zesty horseradish sauce cut through the richness, while the pickles added just enough tang to make your taste buds dance. You needed both hands and at least five napkins to tackle this beauty.
While you can still find Beef-a-Roo locations around Rockford, that original Super Roast Beef setup with its perfect meat-to-condiment ratio has transformed over the years, leaving only memories of its former glory.
2. Barnelli’s Turkey Focaccia Supreme
Suburban Chicago lunch breaks weren’t complete without Barnelli’s Turkey Focaccia Supreme. I still dream about that herb-speckled focaccia, warm, aromatic, and just the right amount of chewy.
The combination was culinary genius: oven-roasted turkey slices, a smear of roasted red-pepper spread bringing sweet smokiness, fresh spinach adding color and crunch, and melted provolone binding everything together. Each bite delivered the perfect balance of flavors and textures.
When those local eateries closed their doors one by one throughout the suburbs, they took this magnificent creation with them, leaving a sandwich-shaped hole in our hearts.
3. Italian Beef Boat from Bun ‘n Burger
Springfield locals whisper about the Italian Beef Boat like it was sandwich royalty. My grandpa would drive thirty minutes just to get his hands on this ingenious creation from Bun ‘n Burger.
Picture this: a crusty French bread loaf, hollowed out to create a vessel, a literal boat, filled with tender, thinly sliced Italian beef swimming in savory jus. The bread soaked up all that flavorful liquid without getting soggy, creating the perfect bite every time.
No more napkin disasters or jus dripping down your arm! This brilliant innovation has sadly sailed away from Springfield’s food scene, leaving only stories of its delicious practicality.
4. Sandy’s Wonder Roast
Whoever first decided to put crushed pineapple and cream cheese on roast beef deserves a culinary medal! Sandy’s drive-ins across central Illinois created this mind-boggling sandwich that shouldn’t have worked but absolutely did.
The Wonder Roast featured warm, thinly sliced roast beef piled high on a toasted onion roll. The magic happened with that sweet crushed pineapple and tangy cream cheese spread that melted slightly from the warm meat.
My mom would treat me to one after every doctor’s appointment. The sweet-savory combination was bizarrely perfect, a tropical vacation and comfort food rolled into one unforgettable sandwich that’s now just a distant memory.
5. G.D. Ritzy’s Triple-Decker Club
The architectural marvel that was G.D. Ritzy’s Triple-Decker Club made other sandwiches look downright lazy! First time I ordered one in Champaign, I couldn’t believe my eyes when it arrived at the table—three golden-toasted sourdough slices creating a skyscraper of deliciousness.
Each level offered a different experience: turkey and mayo on one floor, ham with honey mustard on another, and crispy bacon with a special sauce on the third. Somehow they managed to cut it so it didn’t completely fall apart when you picked it up.
The combination of three meats and three different sauces created a flavor symphony that modern sandwich shops just can’t replicate.
6. Kewpee’s Olive Burger
Green olives on a burger? My Illinois childhood was forever changed when my uncle introduced me to Kewpee’s Olive Burger. The first bite was a revelation, juicy beef patty topped with a creamy, chopped green olive mayo that spread perfectly with each bite.
The briny punch of those olives cut through the richness of the beef in a way that pickles could never match. Something about that salty-savory combination was absolutely addictive, especially with their lightly toasted buns.
While Kewpee still exists in some Midwest locations, finding their authentic olive burger in Illinois has become nearly impossible, leaving olive burger enthusiasts to attempt homemade versions that never quite measure up.
7. Neba’s Hot Roast Beef with “Boom Boom” Sauce
Southern Illinois sandwich lovers still talk about Neba’s in hushed, reverent tones. Their Hot Roast Beef with “Boom Boom” Sauce was the stuff of local legend, my dad would make a 45-minute detour just to grab one whenever we visited relatives.
Paper-thin slices of perfectly seasoned roast beef were piled high on a soft roll, then absolutely smothered in their secret spicy “Boom Boom” sauce. Nobody knew exactly what was in that magical orange-red concoction, but it had just enough heat to make your forehead perspire slightly.
When the chain vanished in the early ’90s, they took their sauce recipe to the grave, leaving fans forever chasing that unforgettable flavor.
8. Booby’s Carbondale Special Sub
College students at SIU Carbondale measured their appetites against the legendary 16-inch Carbondale Special Sub from Booby’s. I witnessed my brother attempt this mammoth creation after final exams, it was both impressive and slightly concerning!
This wasn’t just any sub, it was a meat festival between bread. Layers of salami, ham, turkey, roast beef, and pastrami competed for space, while hot-pepper cheese melted everything into spicy harmony.
The sandwich was so massive it required a special technique to eat without wearing most of it. When Booby’s closed in 2015, a piece of Carbondale’s food identity disappeared, leaving alumni to tell tales of the sub that could feed you for two days straight.
9. Mel-O-Cream’s Breakfast Club
Springfield mornings weren’t complete without Mel-O-Cream’s Breakfast Club sandwich. I’d stop by before school, watching as they assembled this sweet-savory masterpiece that defied breakfast sandwich logic.
The base was a buttery, flaky croissant that shattered delightfully with each bite. Inside: a fluffy egg, their house-made sausage patty, and melted cheddar, pretty standard fare until they added the secret weapon, apple-cinnamon jelly!
That unexpected sweet fruit spread transformed everything, creating a flavor combination that somehow worked perfectly. When they discontinued it in the mid-’90s, breakfast was never quite as exciting. Even now, I sometimes add apple jelly to breakfast sandwiches, chasing that memory.
10. Wimpy Grills’ Double Garbage Burger
The name might have raised eyebrows, but Bloomington college students knew Wimpy Grills’ Double Garbage Burger was hangover salvation! My roommate and I would stumble in on Sunday mornings, desperately seeking its restorative powers.
Two juicy beef patties formed the foundation, topped with grilled onions, dill pickles, melty American cheese, and a mountain of shredded lettuce. The crowning glory was their infamous “garbage sauce”, a tangy, slightly spicy mayo-based concoction that tied everything together.
Despite its unfortunate name, there was nothing trashy about this flavor bomb. When Wimpy’s disappeared around 2001, countless former students lost their favorite recovery meal and a taste of their college years.
11. Eagle’s Nest Turkey Cranberry Stackup
Thanksgiving dinner between two slices of bread—that’s what made Eagle’s Nest’s Turkey Cranberry Stackup the crown jewel of Quincy’s sandwich scene! My grandmother would treat me to one whenever we went shopping downtown.
Thick-cut roasted turkey breast was the star, complemented by a generous smear of cranberry cream cheese spread that was both sweet and tangy. Add a layer of sage-infused stuffing and a drizzle of rich turkey gravy, all pressed between hearty rye bread.
Every bite delivered holiday comfort food feelings, no matter the season. By the 1990s, this masterpiece vanished along with Eagle’s Nest, leaving holiday sandwich enthusiasts to create pale imitations at home with Thanksgiving leftovers.
12. Krekel’s Pork Tenderloin Deluxe
The first time I saw Krekel’s Pork Tenderloin Deluxe, I laughed out loud, the breaded pork cutlet extended a good three inches beyond the bun on all sides! This Central Illinois custard and sandwich shop created a tenderloin that became the measuring stick for all others.
Their unique saltine-cornmeal breading created an addictively crunchy exterior that somehow stayed crisp despite being loaded with toppings. The Deluxe version added sliced ham and melted Swiss cheese, creating a pork-on-pork masterpiece.
When they dropped it from the menu around 2005, tenderloin enthusiasts mourned the loss of that distinctive cornmeal crunch that no other restaurant has successfully duplicated.
13. Rax Roast Beef BBC (Beef-Bacon-Cheddar)
My Little League team celebrated every victory with Rax Roast Beef BBCs, the sandwich that made fast food feel fancy! That special onion-poppy seed bun elevated it above ordinary roast beef sandwiches from the start.
Inside was a generous pile of thinly sliced roast beef, topped with crispy bacon strips that provided the perfect salty crunch. The crowning glory was their signature molten cheddar sauce, a velvety, cheese-product miracle that cascaded down the sides and required strategic eating techniques.
When Illinois Rax locations shuttered in the ’90s, we lost more than just another fast food chain, we lost that special combination that made post-game celebrations memorable for a generation of young athletes.