Remember when a sandwich wasn’t just a quick bite but a full-on experience? Some were stacked so high they defied gravity; others had flavors nobody dared question. But trends change, and so do taste buds. Let’s dig into ten sandwiches that once had their moment, but now? Not so much.
Coronation Chicken Sandwich
When Queen Elizabeth II’s coronation in 1953 called for a special dish, this sandwich answered with a mix of shredded chicken, curry powder, mayo, and dried fruit. Often served on soft white bread, it brings a touch of royal history to the humble sandwich, though it seems to have faded from modern menus.
Olive Loaf Sandwich
Its briny bits and lunch-counter nostalgia earned it a spot during America’s convenience food craze. Packed with preservatives, this sandwich thrived in an era when convenience foods ruled. While this might not be the first sandwich people think of today, it’s a flavorful nod to mid-20th-century dinner tables.
Fluffernutter
The Fluffernutter was a classic lunchbox treat that combined peanut butter with marshmallow creme for a sticky, sugary delight in a sandwich form. Then peanut bans rolled in, parents rethought sugar, and suddenly, the classic combo had nowhere to go.
Banana And Mayonnaise Sandwich
Born from the Great Depression’s need for cheap, filling meals, this odd yet beloved Southern delicacy combined creamy mayo with soft banana slices. Nutella and almond butter waltzed in later, stealing the spotlight while the mayo-banana oddity faded into deliciously weird obscurity.
Mock Ham Salad Sandwich
The Depression-era sandwich used ground bologna or Spam mixed with relish and mayo, a frugal household’s answer to pricey cold cuts. Real ham strutted back into kitchens, and this thrifty mash-up got demoted to grandma’s recipe box—next to the Jell-O salads and mystery casseroles.
Hot Brown Sandwich
This dish was once a symbol of indulgence at Louisville’s Brown Hotel in the 1920s. Today, the Hot Brown—a knife-and-fork turkey sandwich covered in rich Mornay sauce—has slipped from everyday dining. While it remains beloved in Kentucky, most people outside the state save it for holidays, not weekdays.
Denver Sandwich
The Denver Sandwich ruled the diner scene with its no-nonsense combo of omelet, diced ham, onions, and peppers, all hugged by plain ol’ bread. Then came the era of artisanal stacks and fancy brunch boards, and Denver got benched, further loitering near the coffee pot with yesterday’s hash.
Club Sandwich
The triple-decker club sandwich used to be a restaurant and hotel menu standard, packed with turkey, bacon, lettuce, tomato, and mayo. While still available, it has lost its former status as a go-to sandwich, overshadowed by simpler, more portable options.
Fried Bologna Sandwich
A nostalgic favorite from the mid-20th century, this sandwich had thick-cut bologna slices pan-fried until crispy and served on white bread. Being a working-class hero, this greasy delight faded into the background as we swapped it out for fancier, “healthier” options.
Liverwurst Sandwich
For generations, liverwurst—spiced, spreadable liver sausage—was a lunchtime favorite, especially among German-American families. Over time, health concerns around processed meats and offal grew, and this rich, iron-packed spread disappeared from most menus.
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