20 Retro Sandwiches We Couldn’t Get Enough Of (And A Few We’d Rather Forget)
There was a time when sandwiches came stacked with personality, from gooey grilled delights to curious creations straight out of vintage lunchboxes.
Some became instant classics we still crave today, while others were… let’s just say, an acquired taste.
Whether they sparked joy or raised eyebrows, these retro bites left their mark on the snack scene.
Grab a napkin and take a tasty stroll through sandwich history, where nostalgia meets flavor and sometimes a little confusion.
1. Tuna Melt: The Luncheonette Legend
Nothing says ‘comfort food’ quite like the warm embrace of a perfectly executed tuna melt.
Creamy tuna salad topped with melted cheese on grilled bread creates a sandwich that transcends its humble ingredients.
Diners across America perfected this hot sandwich during the 1950s, combining canned tuna with mayo, celery, and onion before crowning it with American or cheddar cheese.
The best versions feature a perfectly crisp exterior that gives way to the molten goodness inside.
2. Patty Melt: Burger Meets Grilled Cheese
Genius struck when someone decided to combine a hamburger with a grilled cheese sandwich back in the 1940s.
The patty melt marries a juicy beef patty with melted Swiss cheese and caramelized onions between slices of rye bread. Grilled until golden and buttery, this sandwich became a staple in diners nationwide.
The sweet onions balance the savory beef while the nutty cheese pulls everything together. Paired with fries and a chocolate shake, it represented the ultimate comfort food trifecta.
3. Monte Cristo: The Decadent French Toast Sandwich
Fancy yet approachable, the Monte Cristo elevated the humble ham and cheese by dipping the entire sandwich in egg batter and frying it to golden perfection.
Popularized in American restaurants during the 1950s, this creation drew inspiration from the French croque monsieur.
Served with a dusting of powdered sugar and a side of jam for dipping, it brilliantly straddles the line between savory main course and sweet treat.
Disney’s Blue Bayou Restaurant famously introduced millions of visitors to this indulgent sandwich, cementing its place in retro food history.
4. Sloppy Joe: Cafeteria Classic
Lunch ladies nationwide wielded ladles of this saucy concoction onto soft hamburger buns, creating the beloved mess we know as the Sloppy Joe.
Ground beef simmered in tangy tomato sauce became a school cafeteria staple by the 1960s.
Parents embraced this budget-friendly meal at home too, especially after Manwich sauce hit grocery shelves in 1969.
The sandwich earned its name honestly – eating it without dripping required Olympic-level coordination. Despite the inevitable stains, kids lined up eagerly whenever it appeared on the menu.
5. Cuban Sandwich: Miami’s Gift to Sandwich Lovers
Cuban immigrants brought this pressed masterpiece to Florida, where it became the unofficial sandwich of Miami.
Roast pork, ham, Swiss cheese, pickles, and mustard stack between Cuban bread before getting flattened in a hot press. The magic happens when the exterior crisps while the interior melds into savory harmony.
Tampa and Miami still debate the authentic version (Tampa adds salami), but both create something special. This sandwich experienced a renaissance in the 1980s when Cuban cuisine gained mainstream recognition.
6. Dagwood Sandwich: Comic Strip Creation Come to Life
Named after Dagwood Bumstead from the Blondie comic strip, this towering monument to excess features multiple meats, cheeses, and condiments stacked impossibly high.
The cartoon character’s midnight refrigerator raids inspired real-world sandwich makers to push the boundaries of height and ingredient combinations.
No two Dagwoods are identical, but all share the same spirit of abundance. Popular during the post-war prosperity of the 1950s, the Dagwood represented America’s newfound abundance.
A toothpick speared through the center became the engineering solution to keep these precarious towers intact.
7. BLT: Simple Perfection
Sometimes greatness comes from simplicity, as proven by the humble BLT. Crispy bacon, fresh lettuce, juicy tomato, and mayonnaise on toasted white bread create a symphony of textures and flavors that’s greater than the sum of its parts.
Summer gardens produced the tomatoes that made this sandwich truly special. The BLT gained massive popularity in the post-WWII era when ingredients became more readily available.
Diners and home kitchens alike embraced this straightforward creation that somehow manages to hit every perfect note of savory, fresh, and creamy.
8. Club Sandwich: The Triple-Decker Triumph
Allegedly born in exclusive gentlemen’s clubs of the late 1800s, the triple-decker club sandwich became the power lunch of the mid-20th century.
Three slices of toasted bread create two layers filled with turkey, bacon, lettuce, tomato, and mayo.
Country clubs and hotel restaurants served these impressive stacks secured with frilly toothpicks and cut into triangles.
The sandwich’s elegant presentation made it feel special despite its relatively simple ingredients. Business deals and ladies’ lunches alike were conducted over these satisfying towers throughout the 1960s and 70s.
9. Reuben: Deli Counter Royalty
Corned beef, Swiss cheese, sauerkraut and Russian dressing grilled between slices of rye bread create the magnificent Reuben.
Whether invented in Omaha or New York remains disputed, but its deliciousness is unanimous. Jewish delicatessens perfected this sandwich, which became an American staple by the 1950s.
The magic happens when the sandwich hits the grill – the cheese melts into the tangy sauerkraut while the bread develops a buttery crunch.
That perfect balance of salty, sour, creamy and crunchy explains why the Reuben remains a menu mainstay.
10. French Dip: The Sandwich That Comes With a Swimming Pool
Los Angeles restaurants Philippe’s and Cole’s both claim to have invented this beefy masterpiece in the early 1900s.
Thinly sliced roast beef on a French roll comes accompanied by a small bowl of savory au jus for dipping.
The sandwich hit peak popularity in the 1960s when casual dining restaurants added it to menus nationwide.
What makes it special is the transformation that happens with each dip – the crusty bread softens just enough to soak up the rich beef broth without falling apart.
Add melted cheese for the deluxe version known as a “Beef Dip.”
11. Muffuletta: New Orleans’ Italian Masterpiece
Created for Sicilian workers in New Orleans’ French Quarter, this massive sandwich features a round loaf stuffed with Italian meats, cheeses, and the signature olive salad.
Central Grocery invented it in 1906, but the sandwich reached its cultural peak in the 1970s when food tourism boomed.
The olive salad – a tangy mix of chopped olives, pickled vegetables, and herbs marinated in olive oil – gives this sandwich its distinctive character.
Traditional muffulettas are served at room temperature, allowing the flavors to meld together. One sandwich easily feeds multiple people, making it perfect for sharing.
12. Po’ Boy: New Orleans’ Other Famous Sandwich
Born during a 1929 streetcar strike when restaurant owners Martin brothers fed striking workers these affordable sandwiches, the “poor boy” has become New Orleans’ signature handheld meal.
Traditional versions feature fried seafood or roast beef “dressed” with lettuce, tomato, pickles, and mayo on French bread.
The distinctive New Orleans French bread – crispy outside, fluffy inside – makes this sandwich special.
Fried shrimp and oyster varieties became particularly popular during the 1960s Gulf Coast tourism boom. Debris-style roast beef po’ boys feature meat simmered until falling apart, served with gravy soaking into the bread.
13. Bánh Mì: Vietnamese-French Fusion
Vietnamese immigrants introduced Americans to this colonial-era fusion sandwich in the 1970s and 80s.
French baguette filled with Vietnamese ingredients like cilantro, pickled vegetables, jalapeños, and protein options ranging from pâté to grilled pork created a flavor explosion unlike anything in American sandwich tradition.
The contrast between the crusty baguette and bright, fresh fillings makes this sandwich special.
While not strictly “retro American,” bánh mì became an important part of the American sandwich landscape following the Vietnam War.
Small Vietnamese bakeries in cities like Los Angeles and New York introduced this now-beloved sandwich to adventurous eaters.
14. Grilled Cheese: Childhood Comfort in Sandwich Form
American childhoods were built on these simple melted wonders. Slices of American cheese between buttered white bread, grilled until golden and molten, created the ultimate comfort food that crossed generations.
Paired with tomato soup, this combo became a rainy day ritual in countless households.
The sandwich gained mainstream popularity during the Great Depression when processed cheese became widely available.
While gourmet versions with artisanal cheeses emerged later, the classic version with bright orange American cheese slices remains the nostalgic favorite that transport adults back to simpler times.
15. The Hot Brown: Kentucky’s Open-Faced Indulgence
Created at Louisville’s Brown Hotel in 1926, this knife-and-fork sandwich reached peak popularity in the 1950s.
Turkey and bacon atop toast points smothered in Mornay sauce and broiled until bubbling created a decadent dish that transcended ordinary sandwich status.
Often served as a late-night meal or brunch option, the Hot Brown became a staple of Southern entertaining. The rich cheese sauce sets this creation apart from lesser open-faced sandwiches.
Kentucky Derby parties nationwide often featured this regional specialty, introducing it to a wider audience beyond the Bluegrass State.
16. Peanut Butter & Banana: Elvis’s Famous Favorite
While peanut butter and jelly gets all the glory, the King of Rock and Roll preferred his peanut butter paired with banana slices.
Elvis Presley’s famous sandwich preference often included bacon and was reportedly fried in butter for maximum indulgence.
This sweet and savory combination gained notoriety in the 1970s as Elvis’s eating habits became part of his larger-than-life persona.
The standard version simply pairs creamy peanut butter with sliced ripe bananas on white bread.
Many baby boomers grew up eating this protein-packed alternative to PB&J, especially when bananas became more readily available in American supermarkets.
17. Peanut Butter & Mayonnaise: The Questionable Combination
Strange as it sounds today, peanut butter and mayonnaise sandwiches were surprisingly common during the Great Depression and remained popular through the 1960s in parts of the South.
Budget-friendly and calorie-dense, this combination provided cheap sustenance during tough economic times.
Sometimes enhanced with additions like banana slices or pickle relish, this sandwich represents food traditions born from necessity.
The creamy textures of both spreads actually complement each other better than you might expect. Still, this is one retro sandwich that few people actively miss or seek to recreate.
18. Spam Sandwich: War Ration Wonder
When meat rationing hit during World War II, Spam stepped in as the protein of choice for sandwich makers across America.
This canned meat product developed a following that continued long after rationing ended.
Sliced and fried until crispy on the edges, Spam paired with mustard or mayo on white bread became a lunchbox staple in the 1950s.
Hawaii embraced Spam with particular enthusiasm following its introduction during military presence in the islands.
The salty, meaty flavor and long shelf life made Spam a pantry staple for generations of budget-conscious families.
19. Sardine Sandwich: Tinned Fish Treat
Canned sardines mashed with vinegar and onions on dark bread provided protein-packed lunches for generations of working-class Americans.
Popular from the 1930s through the 1960s, sardine sandwiches were especially common in coastal communities and immigrant households.
The strong flavor profile wasn’t for everyone, but devotees appreciated the omega-rich fish and budget-friendly price.
Some versions added mustard or hot sauce for extra kick. Sardine sandwiches largely fell from favor as tuna became the canned fish of choice, though they’ve recently seen a revival among health-conscious foodies.
20. Liverwurst Sandwich: Germanic Influence
Brought to America by German immigrants, liverwurst sandwiches featured creamy liver sausage spread on rye or pumpernickel bread with mustard and onions.
This pungent sandwich remained popular in German-American communities and delicatessens through the mid-20th century.
The smooth, spreadable texture made liverwurst an easy sandwich filling, while its rich flavor satisfied hearty appetites.
Children of European immigrants often found these sandwiches in their lunch boxes, much to the curiosity or horror of their peers.
21. Jellied Salad Sandwich: The Mid-Century Mistake
The 1950s obsession with gelatin reached its questionable peak with jellied salad sandwiches.
Vegetables, fruits, or even tuna suspended in flavored gelatin were sliced and placed between bread slices, creating a wobbly, textural experience few modern diners would tolerate.
Women’s magazines promoted these colorful creations as elegant party fare. The cold, jiggly filling between soft bread created a truly unique mouthfeel that most people today would find deeply unsettling.
This sandwich represents the height of mid-century food experimentation, when novelty and convenience often trumped flavor and textural common sense.
22. Fluffernutter: New England’s Sweet Sensation
Marshmallow Fluff and peanut butter spread on white bread created a sweet sensation that originated in New England but spread nationwide.
First popularized in the 1920s, the Fluffernutter hit its stride in the 1960s when pre-packaged foods dominated American pantries.
Massachusetts embraced this sticky sandwich so completely that legislators once attempted to make it the official state sandwich.
The gooey, sweet marshmallow cream contrasts perfectly with salty peanut butter. While nutritionists might cringe, generations of children begged for these sugary delights in their lunch boxes.
23. Olive Nut Sandwich: Ladies’ Luncheon Favorite
Green olives chopped with pecans and mixed with cream cheese created a sandwich filling that graced women’s luncheons and bridge clubs throughout the 1950s and 60s.
Served on crustless white bread cut into triangles or fingers, these dainty sandwiches represented mid-century refinement.
The salty olives balanced the rich cream cheese while nuts added welcome texture. Often served alongside tomato aspic or chicken salad, olive nut sandwiches were fixtures at baby showers and wedding receptions.
The combination might sound unusual today, but the flavors actually work surprisingly well together.
24. Chipped Beef on Toast: Military Mess Hall Classic
Affectionately (or not so affectionately) known as “S.O.S” in military circles, this open-faced sandwich featured dried beef in cream sauce served over toast.
World War II veterans brought a taste for this mess hall staple back to civilian life, where it became a budget-friendly dinner option through the 1950s.
The salty dried beef reconstituted in a simple white sauce created a hearty meal when poured over toast or biscuits.
While the military nickname suggested soldiers’ true feelings about the dish, many developed a nostalgic appreciation for it later in life.
25. Cheese Dream: Depression-Era Comfort
Before the open-faced cheese toast became known as “Welsh Rarebit,” Americans called this simple creation a “Cheese Dream” during the Great Depression.
A slice of bread topped with cheese and various additions like bacon, tomato, or egg, then broiled until bubbly, created an economical meal during tough times.
Cookbooks from the 1930s featured numerous variations of this budget-friendly dish. The simple combination of melted cheese on toast satisfied hunger without straining tight budgets.
While similar to modern cheese toast, the Cheese Dream’s name captures the aspirational quality of comfort food during America’s economic hardship.
26. Chicken Salad Sandwich: Country Club Classic
Diced chicken mixed with mayonnaise, celery, and sometimes grapes or nuts created a sandwich filling that spanned social classes.
While basic versions appeared in lunch pails, fancier variations with exotic additions like curry powder or water chestnuts graced country club menus throughout the mid-20th century.
The cool, creamy texture made chicken salad particularly popular for summer luncheons. Upscale versions often came garnished with lettuce on crustless bread.
This versatile sandwich filling adapted to changing tastes over decades while maintaining its essential character as a way to transform leftover chicken into something special.