22 Sandwiches That Used To Be Everywhere, But Have Since Disappeared
Remember when certain sandwiches felt like they were on every menu and in every lunchbox. Tastes shift, trends fade, and some classics quietly slip away before anyone says goodbye. This list brings those lost bites back to mind so you can relive the crunch, the drip, and the nostalgia. Get ready to spot a few you loved and maybe a couple you forgot you missed.
1. Turkey Devonshire
You used to spot this open faced beauty under broilers at diners all over. Thick turkey slices, bacon, and tomato were smothered in a cheesy Mornay that bubbled and browned just right. One forkful felt rich, cozy, and way more indulgent than a basic club.
As menus slimmed down, the Devonshire quietly slipped out the back door. Fewer places keep a broiler at the ready, and that sauce takes time. If you see it now, grab it like a rare limited release.
2. Olive Loaf On White
This was the lunchbox wildcard your friend swore by. Thin olive studded bologna met a swipe of yellow mustard on soft white bread, nothing fancy. The briny pop of olives cut through the silky meat in a way you might not admit you liked.
As deli cases upgraded, olive loaf lost its shelf slot. Health kicks and artisan meats pushed it aside. If you crave that salty snap, you have to hunt old school grocers.
3. Ham Salad Roll
Leftover ham got a second life in a creamy chop, folded with pickle relish and a bit of celery crunch. Piled on a bakery roll, it was picnic fuel that traveled well. You could taste family reunions and church basements in every bite.
Prepacked options and sodium fears nudged it away. Plus, people worry about mayo sitting out. If you find a deli making it fresh, you just scored a throwback win.
4. Hot Brown
The Kentucky icon once showed up far beyond Louisville. Roast turkey on toast, tomato, and bacon swam in velvety cheese sauce, then went under the broiler. It arrived sizzling and unapologetically decadent.
As lighter fare took over, the Hot Brown cooled off. Restaurants trimmed heavy prep dishes that slowed the line. Spot it now at heritage hotels or Derby season pop ups and pounce.
5. Fried Bologna With Onions
Greasy spoon magic lived in a skillet. Thick bologna ringed up in the pan, onions went sweet, and American cheese melted into a glossy blanket. On a soft bun, it dripped in the best way.
As griddles got crowded with smash burgers, this favorite lost its corner. Some folks traded nostalgia for chefed up versions. Still, when the edge crisps and the onion hits your nose, you remember why it ruled.
6. Tuna Melt On Rye
There was a time when every lunch spot had the sizzle of a tuna melt. Rye bread met a scoop of dill studded tuna salad and a cap of Swiss that went gooey on the griddle. It was salty, tangy, and deeply comforting.
With fish trends shifting to poke and seared tuna bowls, the old melt slipped. Some feared the office smell, too. If you catch that rye toast perfume, order fast and savor the crackle.
7. Patty Melt Deluxe
Half burger, half grilled cheese, the patty melt felt like an automatic win. Rye toast, seared patty, caramelized onions, and melty cheese created buttery edges you could hear crunch. Thousand Island dripping sealed the deal.
When brioche burgers took the spotlight, the rye classic faded. It takes space on the flat top and timing that busy kitchens skip. Find one at a bowling alley cafe and relive the glow.
8. Liverwurst And Onion
This was a deli counter staple for fearless eaters. Soft liverwurst, sharp raw onion rings, and a streak of spicy mustard hit like old world comfort. The texture was silky, the flavor pleasantly funky.
As palates drifted, liverwurst lost prime real estate. Fewer shops slice it fresh, and some shy away from offal. If you miss it, ask a German market and bring back the bite.
9. Chicken Divan Sandwich
Borrowed from the casserole, this lunch special stacked poached chicken, broccoli, and creamy sauce on toasted bread. Sometimes it hit an open faced plate under a broiler, sometimes a tall club style build. Either way, it felt like Sunday leftovers made fancy.
Modern menus ditched heavy sauced stacks. Broccoli and cream need coordination that fast service avoids. Catch it at retro themed cafes and taste a page from midcentury kitchens.
10. Italian Sub With Oil And Vinegar Drip
Before aioli mania, you knew the joy of a hoagie swimming in red wine vinegar and oregano. Genoa salami, capicola, and provolone plus shredded lettuce and tomato made a perfect mess. The paper wrap turned translucent and you did not mind.
Today some shops go light on the pour or swap in trendy sauces. The classic drip got tidier and less wild. Ask for extra oil and vinegar and bring napkins like old times.
11. Sloppy Joe School Lunch
You can still find Sloppy Joes, but that cafeteria version was everywhere. Sweet tomato sauce, ground beef, and a soft bun that never stood a chance. It was sticky, messy, and oddly perfect with a chocolate milk.
Health standards and scratch cooking shifts changed the lineup. Many schools phased out the steam table classic. When you spot one at a potluck, scoop it like childhood on a plate.
12. Egg Salad On Pumpernickel
Delis once stacked this simple favorite without apology. Chopped eggs, a hint of mayo, a dash of paprika, and fresh dill met dark pumpernickel. The bread turned it into something deeper and slightly sweet.
Now you see ciabatta and croissants stealing the pairing. Pumpernickel lost its moment in the sun. Ask for it anyway and watch the sandwich come back to life.
13. Cucumber And Cream Cheese Tea Sandwich
These were once the go to for showers and fancy luncheons. Thin cucumbers layered over herbed cream cheese on crustless bread felt dainty. The cool crunch kept conversations light and plates tidy.
As event menus modernized, sliders took their seat. The tea sandwich faded to specialty caterers. If you host, bring it back and watch everyone quietly take seconds.
14. Steak Bomb
New England shops once blasted this all over their menus. Shaved steak, peppers, onions, mushrooms, and melty provolone filled a long roll to bursting. You needed two hands and a plan.
Competing cheesesteak chains standardized the field. The messier regional bomb lost ground. Find a corner sub shop and ask for it by name to spark a grin.
15. Pimento Cheese On Toast
There was a stretch when this sat in every Southern fridge. Sharp cheddar, pimentos, and a mayo blend spread thick on toast created a punchy bite. Sometimes a tomato slice made it sing.
Trendy spreads nudged it aside, even down South. Jars still exist, but the everyday sandwich faded. Make it at home and feel that gentle kick return.
16. BBQ Pork On Texas Toast
Before brioche buns took over, thick Texas toast carried saucy pork like a champ. The buttered griddle gave edges a golden snap that balanced smoke and sweetness. Pickles cut through for crisp relief.
As barbecue joints streamlined, the toast went missing. Sliced bread takes space and timing on the flat top. Ask for it and you might get a knowing nod and a secret swap.
17. Turkey Club With Real Toothpicks
The triple decker tower once ruled diner plates. Turkey, bacon, lettuce, and tomato stacked between three slices with blue or red frilled toothpicks. Triangles scattered across the plate like edible confetti.
Today, smaller builds and wraps replaced the spectacle. Those frills vanished from supply orders. Spot one and brace for crispy bacon and lots of napkins.
18. Corned Beef And Tongue
Old school delis paired corned beef with sliced tongue for depth and contrast. Rye bread, mustard, maybe a pickle spear, and you had layered character. It tasted like tradition with a little nerve.
As sourcing tightened and demand shrank, tongue disappeared from cases. Many guests never tried it once. Ask a legacy deli and you might revive a legend at your table.
19. Crab Salad Sub
Grocery delis churned out creamy crab salad by the tub. Packed into a sub roll with lettuce and lemon, it felt beachy even inland. The sweet briny bite made for an easy Friday night dinner.
Rising costs and quality worries pushed it off many menus. Real crab got expensive and imitation lost fans. If a shop makes it fresh, squeeze extra lemon and enjoy the throwback.
20. French Dip With Real Au Jus
Remember those chrome cups of hot jus arriving with a toasted roll. Thin sliced roast beef surrendered its edges to the broth and came back juicier. You dunked, dripped, and smiled through it.
Pre sliced, precooked meats dulled the ritual. Some places swapped rich jus for salty broth. Find a shop roasting in house and the magic returns with the steam.
21. Chicken Caesar Wrap Era
It felt like every cafe pushed these at once. Grilled chicken, romaine, Parmesan, and Caesar dressing tucked in a flour tortilla delivered a cool crunch. It became the safe order when nothing else hit.
Then grain bowls and hot chicken took over. Wrap stations downsized and the Caesar faded with them. Spot one and enjoy the retro reliability you used to count on.
22. Shrimp Po Boy With Dressed Fixings
Outside Louisiana, this once popped up on seasonal menus everywhere. Crispy shrimp, shredded lettuce, tomato, pickles, and a swipe of mayo inside a light roll gave balanced crunch. You could taste the coast even far from it.
As supply chains tightened, many spots cut the fryer heavy special. Bread style mattered too, and not every bakery nailed it. When you find the real deal, let that hot shrimp race the mayo.
