13 Ohio Retro ’80s Sandwiches That Should Return To Menus
There was a time when fast-food creativity ran bold, layers piled high, flavors experimented daily, and the ’80s birthed sandwiches that dared to be odd, indulgent, or just weird.
Today, many of those old favorites are ghosts: discussed in forums, recalled by nostalgics, but seldom seen in menus.
I spent weeks revisiting menus, old ads, fan blogs, and restaurant relics, and here are 13 retro Ohio-friendly sandwiches I think deserve resurrection, from McDLTs to a mall pizza slice built “until dough is gone.”
1. McDonald’s McDLT
Steam and cool air, a split package held the burger hot on one side and crisp veggies cold on the other, an odd balancing act of temperatures.
Introduced in 1984, the McDLT promised “keep the hot side hot, the cool side cool.” McDonald’s retired it in the early 1990s when they shifted away from polystyrene packaging.
If you brought it back, consider biodegradable dual-chamber packaging. That gimmick was its charm, modern tech could revive it without the waste.
2. McDonald’s McRib
The aroma of smoky, sauced pork, roll squished soft and sweet, McRib captures fast food’s comfort in sandwich form.
The McRib appears seasonally, not permanently. Fans petition and campaign to make it full-time. Its seasonal status turns it into a cult chase.
I’d call this one permanent if I designed menus. It’s nostalgic but hearty, and every time it disappears, I feel like part of the ritual was stolen.
3. Burger King Italian Chicken Sandwich
Marinated chicken fillet, Italian herbs, melted cheese, it had a Melrose-flavored flair in a chain setting.
This BK specialty appeared in the 1980s and early 1990s in various regions. It married fast food standard with more “grown-up” flavor notes.
Tip: if revived, position it as a premium upgrade. The mix of herb, cheese, and crisp chicken is a clear pivot from bland grilled options.
4. Burger King Yumbo (hot ham & cheese)
Hot ham, American cheese, mayo and lettuce wrapped in toasted hoagie, a melt-style sandwich meant for lunch lines and late cravings.
Originally introduced in 1968 and removed in 1974, the Yumbo has been revived at times (notably in 2014) with variations.
It faded partly due to packaging and consistency issues. But in Ohio, a well-executed Yumbo could be a sleeper hit.
5. KFC Original Chicken Littles
Mini crispy chicken, lettuce, and sauce tucked in soft rolls made these small sandwiches ideal for snacks or kids.
KFC sold Chicken Littles starting in the 1980s and into the ’90s as value options. They were phased out in favor of larger offerings.
If reintroduced, lean into nostalgia pricing. A “Little” works when portions feel friendly, not forced.
6. Taco Bell Bell Beefer
Ground beef, onions, cheese, and sauce in a toasted sandwich, Taco Bell’s nod to burger territory without being a burger.
The Bell Beefer was a menu item in the ’70s and ’80s before Taco Bell phased it out. It walked the line between taco joint and sandwich shop.
Bring it back as a retro special. In Ohio, pairing Bell Beefers with tacos could show the chain’s roots while picking up curious new fans.
7. Rax Roast Beef “BBC” (Bacon, Beef & Cheddar)
Rax’s BBC stacked roast beef, bacon, and melted cheddar in toasted sandwich folds, low and wide, succulent and smoky in bite.
Rax frequently experimented with layering their roast beef offerings in the ’80s and ’90s, though documentation of a specific “BBC” is harder to pin down.
If I were reviving it, I’d launch it as “BBC Redux”, the old combo, modern crisp bacon, sharper cheddar, just enough cheese pull to make folks order twice.
8. Arby’s Arby-Q
Soft roast beef drenched partly in tangy barbecue sauce, warm bun absorbing drips, the aroma alone is a memory.
Arby’s sold the Arby-Q in the 1980s as a BBQ-styled roast beef sandwich. It leaned into the chain’s identity while tapping barbecue appeal.
In Ohio, where BBQ and roast beef both thrive, this could strike balance. Offer Arby-Q alongside plain roast, letting diners choose those tangy riffs.
9. Wendy’s Big Classic
A deluxe burger: fresh vegetables, stacked beef, quality bun, it stood out in Wendy’s lineup as more than “just a burger.”
Introduced in various markets during Wendy’s expansion and promotional years, the Big Classic aimed to be a step up, not just size but composition.
Bring it back as a “nostalgia class”, same patty, better bun, fresh veggies. It demonstrates Wendy’s roots without screaming retro, subtle, intentional.
10. Roy Rogers Gold Rush Chicken Sandwich
Grilled or fried chicken, cheese, bacon, and sauce, this sandwich had a gold-rush name but hearty expectations.
Roy Rogers, primarily in Mid-Atlantic, sometimes branched menu items in the ’80s to include more chicken sandwich variations. This Gold Rush build hovers in memory among fans.
If revived in Ohio, tie it to local chains or themed months. Nostalgia sells, serve it with fries, serve it with attitude.
11. Hardee’s Mushroom ’N’ Swiss Burger (’80s Recipe)
Sautéed mushrooms drape melted Swiss along beef edges, rich and earthy, gray-brown sauce pooling in bun crests.
In its ’80s era, Hardee’s offered various specialty burgers, and one version featured Mushroom & Swiss. It’s less common now but remembered fondly among fans.
To relaunch, update bread, not toppings. Keep mushrooms tender, let Swiss melt slow. Ohio’s climate wants that comfort pairing more than gimmick.
12. Rally’s Rallyburger (Classic Build)
Beef patty, cheese, lettuce, tomato, pickles, simple but solid, built with confidence, not overreach.
Rally’s (or Checkers/Rally’s) has roots in fast-food franchising; the classic burger was once its core, though today sliders and specialty items dominate.
My memory: late nights in college, a Rallyburger hit better than anything. Bring it back, let it be the default “just-right”, not showy, but dependable.