15 Illinois Sandwiches Locals Loved Growing Up (But Rarely Find Now)

Growing up in Illinois meant savoring unique sandwiches that reflected the state’s diverse culinary heritage. From hearty street fare to beloved school cafeteria staples, these sandwiches were more than just meals; they were memories. Today, many of these classic sandwiches have disappeared from menus, leaving a nostalgic taste in the hearts of those who remember them. Let’s explore 15 of these cherished sandwiches locals adored growing up, but now find elusive.

1. Breaded Steak Sandwich (South Side Style)

Imagine biting into a sandwich that combines the best of pizza and a cutlet. The breaded steak sandwich, smothered in red sauce and melted cheese, was an Illinois favorite. Growing up, every bite required both hands and a mountain of napkins.

This South Side staple was once ubiquitous in local eateries but has become a rare find today. While a few old-school spots still offer it, the sandwich’s heyday has passed. Its messy, indulgent appeal remains unmatched in the hearts of those who remember its glory.

2. Pepper & Egg Sandwich

During Lent, the pepper and egg sandwich was the go-to choice for those observing tradition. It featured scrambled eggs mixed with sautéed green peppers, all packed into a crusty Italian roll.

This sandwich was a comfort food that satisfied without meat, making it a popular choice at beef stands and corner joints. Today, it’s a nostalgic memory, with only a few traditional spots still serving it. Its unique combination of flavors remains a cherished part of Illinois culinary history.

3. True Maxwell Street Polish

The True Maxwell Street Polish was more than just a sandwich; it was an experience. Griddled Polish sausage, covered in caramelized onions, mustard, and sport peppers, was a street food icon.

Eaten on the hood of a car or standing up, this sandwich captured the essence of the old street market. While versions of it still exist, the original gritty charm has faded. Those who tasted it remember the smoky, oniony flavor, mingled with the market’s vibrant atmosphere.

4. Lake Perch Sandwich

The Lake Perch Sandwich was a Friday night favorite at tavern fish fries and family diners. Lightly breaded perch fillets were topped with tartar sauce and lemon, offering a delicate taste of the Great Lakes.

As perch became pricier and less accessible, many places switched to whitefish, and the original sandwich began to vanish. Those who enjoyed it remember its distinct flavor and the special sense of community around Friday fish fries. It’s a taste of Illinois that has become harder to find.

5. Fried Smelt Sandwich

For those who grew up near the Great Lakes, the Fried Smelt Sandwich was a comforting treat. Tiny smelt were dusted in flour or cornmeal, fried until crisp, and piled into a roll.

Accompanied by a lemon wedge and fries, it was a taste of local waters. Now, smelt is more of a nostalgic word than a common menu item. This sandwich evokes memories of family gatherings and lakeside nostalgia, even as it becomes increasingly rare in eateries.

6. Steak Sandwich on Garlic Bread

The Steak Sandwich on Garlic Bread was a pizza place special that delighted many. A thin grilled steak was laid on buttery garlic bread, with mozzarella or giardiniera for extra flavor.

It was a hearty, messy delight, perfect for a Friday night. As menus became more standardized, this indulgent sandwich faded away. The combination of flavors and textures remains a treasured memory for those who enjoyed it during Illinois’ pizza nights.

7. Old-School Italian Sub with Oil and Vinegar

The Old-School Italian Sub was a flavor explosion, with layers of salami, ham, capicola, provolone, and veggies. The sandwich was soaked in oil and vinegar, dripping deliciously over wax paper.

It was a messy, satisfying meal that captured the essence of Italian delis. Modern sandwiches are tidier, but lack the robust, unapologetic flavors of this classic sub. For those who remember it, the taste lingers as a symbol of a more indulgent dining era.

8. School-Cafeteria Pizza Burger

Every Illinois kid had their favorite school lunch, and the Pizza Burger topped the list. A seasoned beef patty or loose beef mix was smothered in tomato sauce and cheese, then baked on a bun.

It was a unique and slightly weird cafeteria staple that evoked childhood memories. Today, finding this exact style outside of vintage school menus or a few diners is rare. For those who grew up with it, the pizza burger remains a quirky, beloved taste of school days.

9. Tavern-Style Sloppy Joe

The Tavern-Style Sloppy Joe was a favorite at VFW halls and church potlucks. A sweet, tomato-heavy mixture with green peppers and onions, simmered and spooned onto soft buns.

This homemade version was different from the jarred sauce variety, offering a taste of community and tradition. As quick cooking became the norm, this scratch-made dish faded. Its rich, comforting flavor is now a nostalgic memory for those who enjoyed it at gatherings.

10. Bologna & American on White with Pickles

For many, the Bologna & American on White with Pickles was a lunchbox standard. Thick-sliced bologna, American cheese, and pickles were sandwiched between soft white bread.

It was a simple, yet satisfying meal that many children grew up with. Today, it feels almost retro, overshadowed by more modern options like turkey clubs. But for those who had it in their lunchbox, it remains a nostalgic reminder of simpler times.

11. Pork Tenderloin Sandwich (Bigger Than the Bun)

The Pork Tenderloin Sandwich was a spectacle, with a breaded tenderloin so large it dwarfed its bun. Popular in small-town Illinois cafés, it was a signature dish known for its size.

While more famous in neighboring states, Illinois had its fair share of these hearty sandwiches. Now, finding a place that makes it this way requires insider knowledge. It remains a legendary part of local cuisine, remembered for its generous proportions.

12. Horseshoe-Style Sandwich on Texas Toast

In Springfield, the Horseshoe-Style Sandwich was a beloved indulgence. Meat, fries, and cheese sauce were piled between thick Texas toast, making a gloriously messy meal.

It wasn’t health food, but its hearty, comforting nature made it a favorite. As healthier options gained popularity, this sandwich’s presence on menus declined. For those who enjoyed its rich flavors, it remains a cherished taste of regional culinary creativity.

13. Vienna Beef Salami on Rye

The Vienna Beef Salami on Rye was a simple, salty delight that many enjoyed. Garlicky salami, mustard, and onion were layered on rye bread, offering a quick and satisfying meal.

This no-fuss sandwich was a staple in Chicago’s corner delis. Today, delis focus on more modern options, and this classic build is less common. For those who remember it, the taste of salami on rye bread is a comforting reminder of Chicago’s deli culture.

14. Ham Salad Sandwich

The Ham Salad Sandwich was a lunchtime favorite, especially in small towns. Leftover ham was ground with mayo and pickle relish, spread thick on bread or a bun.

It was a regular at church suppers and family gatherings, offering a simple, flavorful bite. Today, it’s more of a family recipe than a menu item. Those who remember it cherish the homemade taste and the sense of community it represented.

15. Olive Loaf and American Cheese Sandwich

The Olive Loaf and American Cheese Sandwich was a unique childhood staple. Olive-studded bologna was paired with American cheese and mayo on white bread.

This quirky deli meat was a specific taste that many didn’t appreciate until later. While supermarkets still sell olive loaf, it rarely appears proudly on menus. For those who grew up with it, the sandwich is a nostalgic reminder of distinctive flavors from the past.