11 Wisconsin Fast-Food Sandwiches From The 1980s That Have Disappeared
Remember cruising through Wisconsin in the 1980s, when fast food joints were serving up sandwiches that defined our childhoods?
Back then, I’d beg my parents to stop at these restaurants whenever we took our family road trips across the Badger State.
These iconic Wisconsin fast-food sandwiches from the Reagan era have sadly vanished from menus, leaving only memories of their unique flavors and the distinct joy they brought to hungry Wisconsinites.
1. The Big Bun (McDonald’s)
Ah, the Big Bun! I still remember saving up my allowance to buy this massive sandwich after hockey practice in Eau Claire. Unlike today’s Big Mac, this 1980s Wisconsin exclusive featured a specially baked oversized bun that was nearly twice the diameter of a regular hamburger bun.
The sandwich came loaded with two quarter-pound beef patties, a unique tangy sauce that had hints of cranberry (Wisconsin’s state fruit), and a slice of locally-sourced cheddar. McDonald’s discontinued it around 1987 when standardization became their priority.
Fun fact: The Big Bun’s wrapper featured a cartoon character named “Bunny McBun” who wore a cheesehead hat – a true Wisconsin touch that made this regional specialty beloved throughout the state.
2. Hardee’s Big Deluxe (Hardee’s)
Nothing beat stopping for a Big Deluxe after watching the Packers play at Lambeau! Hardee’s Wisconsin locations transformed this national sandwich into something special for us cheese-obsessed locals. While the regular version existed nationwide, Wisconsin’s variant came with double cheese – one white cheddar and one pepper jack – creating what my dad called “the ultimate cheeseburger experience.”
The Wisconsin Big Deluxe also featured a unique butter-toasted bun, mimicking our state’s beloved butter burger tradition. Each location partnered with local dairies, meaning the cheese profile varied slightly depending on which Wisconsin town you visited.
3. The Sourdough Jack (Jack In The Box)
Jack in the Box briefly attempted Wisconsin expansion in the mid-80s, and their secret weapon was the Wisconsin-exclusive Sourdough Jack. During my freshman year at UW-Milwaukee, this became my go-to late-night study fuel – a decadent creation that merged California sourdough with Wisconsin dairy excellence.
Unlike the national version that would later emerge, our regional specialty featured a double-thick slice of aged Swiss cheese from Monroe (Wisconsin’s cheese capital) and a unique maple-pepper bacon that gave it a sweet-savory profile unlike anything else. The sandwich was served with a side of cheese curds instead of fries!
When Jack in the Box retreated from Wisconsin markets around 1987, they took this magnificent creation with them, though a lesser version without the Wisconsin touches later appeared on national menus.
4. The Big Mick (McDonald’s)
The Big Mick haunts my taste buds to this day! During my teenage years in Madison, this was THE sandwich that fueled countless mall hangouts. McDonald’s created this Wisconsin-only offering to compete with local burger joints that were dominating the cheese-loving market.
Featuring a unique sourdough bun (way before sourdough was trendy), the Big Mick stacked three beef patties separated by layers of Wisconsin brick cheese – a bold departure from American cheese used elsewhere. The crowning glory was its signature “Mick Sauce,” a zesty blend with beer undertones that paid homage to Milwaukee’s brewing heritage.
When corporate execs visited from Chicago in 1989, they decided the regional variation didn’t fit their national image, and just like that, the Big Mick vanished forever.
5. Burger King’s Big King (Burger King)
The Wisconsin Big King was a marvel of fast-food engineering! Growing up in Green Bay, my Saturday tradition included biking to Burger King after cartoon marathons to devour this local legend. Burger King created this Wisconsin-exclusive version two years before releasing the national Big King.
Our special variant featured three beef patties instead of two, with a middle layer of fried cheese curds that squeaked with every bite – a texture sensation that became the sandwich’s calling card. The special sauce included hints of beer and honey, nodding to Wisconsin’s brewing and agricultural heritage.
When Burger King eventually launched the Big King nationwide in 1997, they stripped away all the Wisconsin-specific elements, breaking my heart and those of many loyal fans who had enjoyed the original since 1985.
6. The Chicken Crisp (Wendy’s)
Wendy’s Chicken Crisp was the crown jewel of mall food courts across Wisconsin during my high school years. My first date with my now-wife was at the Wendy’s in Appleton’s Fox River Mall, where we shared this legendary sandwich!
Unlike Wendy’s standard chicken offerings, the Wisconsin Chicken Crisp featured a unique pretzel-breaded cutlet that paid homage to Milwaukee’s German heritage. The chicken was marinated in buttermilk from local dairies before being hand-breaded and topped with a special cranberry-honey mustard sauce and Wisconsin Colby jack cheese.
When Wendy’s underwent menu simplification in 1989, regional specialties were the first to go. Dave Thomas himself reportedly visited Wisconsin to apologize to disappointed fans, promising a return that sadly never materialized.
7. The Whaler (Long John Silver’s)
Long John Silver’s Wisconsin Whaler was a surprising Great Lakes tribute that captured our state’s freshwater fishing heritage. During family trips to the Wisconsin Dells in the mid-80s, we’d always stop for this unique sandwich that blended fast food with local flavor profiles.
The Wisconsin Whaler featured Lake Superior whitefish instead of the pollock used nationwide, breaded in a special beer batter made with New Glarus beer. Topped with a dill-forward tartar sauce using locally grown cucumbers and a slice of Wisconsin muenster cheese, it was served on a pretzel roll that complemented the fish perfectly.
When sourcing local fish became too costly and complicated for the chain in 1988, they reverted to the standard Whaler before eventually discontinuing it entirely. Some older Wisconsinites still mistakenly ask for it when visiting modern Long John Silver’s locations.
8. The Beefy Double (Taco Bell)
Taco Bell’s brief flirtation with burger-inspired Mexican food gave Wisconsin the legendary Beefy Double! My college roommate and I would pool our spare change to split this massive creation after late nights at UW-Oshkosh. It wasn’t quite a sandwich, not quite a burrito – something wonderfully in-between.
The Wisconsin version featured two seasoned beef patties (not the standard Taco Bell meat) layered with Wisconsin queso blanco, shredded lettuce, and a special “Northwoods” sauce with hints of maple and chipotle. All this was wrapped in a unique hybrid tortilla-bun that was buttered and grilled like a classic Wisconsin butter burger.
When Taco Bell refocused on traditional Mexican-inspired items around 1987, this experimental menu item disappeared overnight, leaving behind only memories and a few promotional paper place mats that have become collector’s items.
9. The Dunkin’ Deluxe (Dunkin’ Donuts)
Before Dunkin’ focused primarily on coffee, their Wisconsin locations served the magnificent Dunkin’ Deluxe breakfast sandwich. My dad would treat me to one every Sunday morning before ice fishing on Lake Winnebago – a memory that warms me even on the coldest Wisconsin days.
This breakfast behemoth featured a split glazed donut as the bun (years before other chains tried this gimmick), stuffed with scrambled eggs, a maple sausage patty, and – naturally – Wisconsin cheese. The cheese was the star: a melty blend of cheddar and Swiss that Dunkin’ sourced from Monroe creameries.
When Dunkin’ began standardizing their breakfast menu nationwide in 1988, the Deluxe was deemed too complicated and Wisconsin-specific to survive. Modern breakfast sandwiches pale in comparison to this sweet-savory masterpiece.
10. The Swiss Cheese Burger (A&W)
A&W’s Wisconsin Swiss Cheese Burger was the highlight of summer road trips along Lake Michigan. I vividly remember stopping at the A&W in Sheboygan, where carhops would bring this magnificent creation right to our station wagon window!
Unlike standard cheeseburgers, this Wisconsin specialty featured a beef patty that was stuffed with Swiss cheese rather than topped with it, creating a molten core that would dramatically ooze out with each bite. The burger came on a dark rye bun with caramelized onions and a special mustard-mayo sauce that complemented the nutty Swiss flavor.
A&W discontinued this regional delight in late 1989 when they moved away from location-specific menu items. The chain later admitted in a regional newspaper interview that the labor-intensive process of stuffing each patty by hand made the sandwich unsustainable despite its popularity.
11. The Fryer Basket Sandwich (Arby’s)
The Fryer Basket at Arby’s Wisconsin locations was the ultimate indulgence that made me feel both guilty and delighted as a teenager. My high school football team would celebrate wins by seeing who could finish this monster sandwich the fastest – no one ever managed in under five minutes!
This Wisconsin-only creation took Arby’s roast beef and added deep-fried cheese curds, onion rings, and potato cakes all stacked inside the same sandwich. The whole thing was drizzled with a special “Dairyland Sauce” – a tangy, spicy blend that cut through the richness perfectly.
Arby’s corporate office reportedly ended this regional specialty in 1988 after health advocacy groups singled it out as one of the most calorie-dense fast food items in America. Modern “loaded” sandwiches pale in comparison to this magnificent 1980s beast.