There was a time when lunch meant something different. Sandwiches that were once stuffed into every lunchbox and served at every diner counter have slowly disappeared from our plates. Some of these classics faded because grocery stores changed. Others just got forgotten as newer, trendier options took over. But honestly? A lot of these old-school sandwiches were really, really good. Here are nine forgotten sandwiches that deserve a spot back on the table — plus a recipe for one of the best.
Braunschweiger is the sandwich most people forgot
If the word “braunschweiger” sounds like something from another century, that’s because it kind of is. This German-style spreadable sausage made from pork and liver was once a go-to sandwich filling across the United States. People would spread it on toast or rye bread, add a swipe of mustard and a couple of pickle slices, and call it lunch. It was cheap, packed with protein, and available at pretty much every grocery store. Kids carried it to school. Workers brought it to the factory. It was everywhere.
So what happened? Once refrigeration became more common, people started choosing fresher deli meats like turkey and ham over preserved options like braunschweiger. Younger generations weren’t fans of the strong, rich taste, and slowly it got pushed off deli counters. It’s still out there in some specialty stores and German markets, though. And plenty of people still get a craving for it — they just have to look a little harder to find it. The recipe card below has a classic version worth trying.
The Elvis sandwich was pure rock and roll
Elvis Presley didn’t just change music. He also left behind one of the wildest sandwich ideas ever. The King’s favorite sandwich combined peanut butter, sliced bananas, and crispy bacon, all stuffed between two slices of bread and then deep-fried in butter. He reportedly ate two to four of these in a single sitting. It sounds over the top because it is. But the mix of salty, sweet, and crunchy somehow works in a way that’s hard to explain until the first bite.
While a few diners in Memphis and Las Vegas still serve their own version, this sandwich has mostly disappeared from menus. Some bakeries and ice cream shops have borrowed the combination for doughnuts and shakes, but the original sandwich itself is rare. It’s a fun weekend project, though. Skip the deep-frying if that feels like too much and just pan-fry it in a little butter instead. It’s still ridiculously good.
Welsh rarebit is more than cheese on toast
On the surface, Welsh rarebit sounds simple — cheese sauce on bread. But calling it that is like calling pizza “tomato on dough.” The sauce is made by melting cheese with beer, a splash of Worcestershire sauce, and a pinch of red pepper flakes or hot sauce. It gets poured over thick slices of sourdough or crusty bread and served open-faced. It was a lunch counter staple in the United States through the 1950s, 1960s, and into the 1970s.
Originally from the U.K., Welsh rarebit crossed the Atlantic and became a comfort food favorite. But once meat got cheaper and more available, people moved on to heartier options. That’s a shame, because it’s honestly one of the most satisfying things to eat on a cold night. A dark beer works best in the sauce. Sharp cheddar is the classic choice. And it takes about 15 minutes from start to finish, which makes it faster than most takeout orders.
Sloppy joes are not actually gone
Sloppy joes show up on every “forgotten sandwich” list, but are they really forgotten? Plenty of people still make them at home, especially for kids. The basic idea — seasoned ground beef in a tangy tomato-based sauce, served on a soft bun — hasn’t changed much in decades. It was a school cafeteria legend and a weeknight dinner lifesaver. A can of Manwich and a pound of ground beef could feed a family of four for just a few dollars.
What has changed is where people eat them. Sloppy joes have mostly disappeared from restaurant menus. They’re considered too messy, too casual, and too “kid food” for most dining spots. But at home? They’re still popular. Some regional versions go by different names — “hot tamales” in parts of Wisconsin, “loose meat” sandwiches in Iowa. And fancier takes, like wild boar sloppy joes, have popped up at trendy restaurants. The classic version still hits the spot, though.
The frosted sandwich loaf is truly bizarre
Have a look at any mid-century cookbook and there’s a good chance a frosted sandwich loaf is staring back. It looks exactly like a cake. It is not a cake. Inside, layers of egg salad, chicken salad, deviled ham, and pickles are stacked between slices of bread. Then the entire thing gets “frosted” with a thick coating of cream cheese and mayonnaise. It was served at luncheons, tea parties, and showers, and it was considered the height of sophistication.
Nobody makes this anymore, and it’s not hard to understand why. The combination of fillings is heavy. The frosting layer adds even more richness. And the time it takes to assemble is something most people just can’t justify for a midday meal. But as a conversation starter at a retro-themed party? It would absolutely steal the show. It’s one of those foods that’s more fun to talk about than to eat, but it’s a real piece of sandwich history.
Banana and mayonnaise sounds wrong but isn’t
Before writing this one off completely, consider this: banana and mayonnaise sandwiches were a genuine staple across the American South for decades. Dale Earnhardt reportedly loved them. So did plenty of other folks who grew up in the region. The sandwich is exactly what it sounds like — sliced banana on white bread with a generous spread of mayo. Sometimes a sprinkle of salt gets added. That’s the whole thing. It’s creamy, slightly sweet, slightly tangy, and oddly satisfying.
The combination might make modern eaters raise an eyebrow, but the logic behind it is the same as putting mayo on a fruit salad, which is something people actually do. Bananas were cheap and available even during the Great Depression, and mayonnaise was a pantry staple. Together, they made a filling, affordable lunch. Will it become trendy again? Probably not. But it’s one of those things worth trying at least once, just to see what all the fuss was about.
The oyster club sandwich was once common
Here’s something most people don’t realize: oysters used to be street food. In the 1800s and early 1900s, they were so cheap and plentiful that putting them on a sandwich was as normal as adding turkey or ham. The oyster club sandwich was a popular version — fried oysters layered with lettuce, tomato, and a spicy horseradish sauce between toasted bread. It was basically a BLT’s fancier, seafood-loving cousin.
As oyster populations declined and prices went up, this sandwich quietly vanished from menus. Today, oysters are treated as a luxury — served raw on the half shell or baked with fancy toppings. Finding one on a sandwich is almost unheard of, even at seafood restaurants. But for anyone who lives near a coast where fresh oysters are still affordable, it’s worth recreating at home. A good cornmeal crust on the oysters and a tangy sauce make it something truly special.
The Hot Brown deserves more attention
The Hot Brown was created at the Brown Hotel in Louisville, Kentucky, back in 1926. It’s an open-faced sandwich with sliced turkey piled on toast, smothered in a creamy Mornay sauce (basically a cheese sauce with Parmesan), topped with bacon and tomato, and then broiled until bubbly. It was a late-night snack for hotel guests after a night of dancing, and it quickly became a Louisville institution. Some people in Kentucky still make it regularly, especially after Thanksgiving with leftover turkey.
Outside of Kentucky, though, the Hot Brown is almost unknown. That’s a real loss because it’s essentially the best parts of a turkey dinner combined into one easy meal. It takes a little effort — making the cheese sauce is the main task — but it’s not complicated. And it’s an incredible way to use up Thanksgiving leftovers instead of eating plain turkey sandwiches for a week straight. Once someone tries it, they usually wonder why it isn’t served everywhere.
Emergency sandwiches came from hard times
The name says it all. The emergency sandwich was a Depression-era creation made from whatever was already sitting in the pantry. The most common version mixed hard-boiled eggs and chopped pickles with mustard and peanut butter, then spread it all between two slices of bread. If the mixture was too thick, a little vinegar would thin it out. It sounds odd, but the idea was simple: get protein, fat, and something tangy into one filling meal using shelf-stable ingredients.
Grocery trips were unreliable during the 1930s, so families stocked up on things that would last. Peanut butter, eggs, mustard, and pickles all fit that bill perfectly. The emergency sandwich wasn’t about taste — it was about survival. And while nobody is going to argue it belongs on a restaurant menu, it’s a fascinating reminder of how creative people got when they had to be. These kinds of recipes tell a story about a generation that refused to go hungry, no matter what was in the pantry.
Most of these sandwiches disappeared for understandable reasons — changing tastes, rising prices, or simply better options coming along. But a few of them, like braunschweiger on rye, the Hot Brown, and Welsh rarebit, are genuinely delicious and worth bringing back into the rotation. They’re easy to make, affordable, and way more interesting than the same old ham and cheese. Sometimes the best lunch ideas are the ones everyone else forgot about.
Classic Braunschweiger Sandwich on Rye
Course: LunchCuisine: German-American2
servings5
minutes350
kcalThis old-school German-style sandwich is rich, savory, and takes about five minutes to make — the forgotten lunch that still holds up.
Ingredients
8 oz braunschweiger (liverwurst), at room temperature
4 slices dark rye bread
2 tablespoons yellow or spicy brown mustard
4-6 dill pickle slices
1/4 red onion, thinly sliced into rings
2-3 leaves of butter lettuce or romaine
1 tablespoon mayonnaise (optional)
Salt and black pepper to taste
1 teaspoon prepared horseradish (optional)
Directions
- Remove the braunschweiger from the refrigerator about 10 minutes before assembling the sandwich. Allowing it to come to room temperature makes it much easier to spread evenly. If it’s still too firm, use the back of a spoon to press and smooth it across the bread.
- Lay out four slices of dark rye bread on a clean cutting board. Spread a generous layer of braunschweiger on two of the slices, about 1/4 inch thick. Use a butter knife to smooth it to the edges so every bite has plenty of filling.
- Spread mustard on the other two slices of bread. Use spicy brown mustard for a stronger kick, or yellow mustard for a milder taste. If using mayonnaise or horseradish, add those to the mustard side as well and spread them into a thin, even layer.
- Layer the dill pickle slices evenly over the braunschweiger. The pickles add a crunchy, tangy contrast that cuts through the richness of the meat. Don’t skip this step — the pickles really make the sandwich.
- Add the thinly sliced red onion rings on top of the pickles. Spread them out so the onion is distributed across the whole sandwich. If raw onion is too strong, soak the slices in cold water for five minutes first and pat them dry.
- Place a leaf or two of lettuce on top of the onion layer. The lettuce adds a fresh crunch and keeps the sandwich from feeling too heavy. Press it down gently so the sandwich holds together when sliced.
- Season with a small pinch of salt and a few grinds of black pepper. Be careful with the salt since braunschweiger is already well-seasoned. The pepper adds a nice little bite that complements the mustard.
- Close the sandwiches by placing the mustard-side bread on top of the layered ingredients. Press down gently but firmly. Slice each sandwich in half diagonally and serve right away with extra pickles on the side.
Notes
- Braunschweiger and liverwurst are very similar but not identical. Braunschweiger is always smoked, while liverwurst may or may not be. Either works great in this recipe.
- Pumpernickel bread is an excellent substitute for dark rye if that is what is available at the store.
- For a stronger sandwich, swap yellow mustard for whole grain or Dijon mustard and add a thin slice of sharp white cheddar.
- Leftover braunschweiger keeps well in the refrigerator for up to a week when wrapped tightly in plastic wrap or stored in an airtight container.
Frequently Asked Questions
Q: What does braunschweiger taste like?
A: Braunschweiger has a rich, savory, slightly smoky taste with a smooth and spreadable consistency similar to pâté. It’s stronger than typical deli meats like turkey or ham, which is part of why it pairs so well with mustard and pickles. If liver pâté sounds appealing, braunschweiger is a more affordable and accessible version of that same idea.
Q: Where can I buy braunschweiger?
A: Many regular grocery stores still carry braunschweiger in the deli or packaged meat section, though selection may be limited. Oscar Mayer and Jones Dairy Farm are two common brands. German specialty stores, butcher shops, and online retailers are also reliable sources. It’s more widely available than most people assume — it just doesn’t get prime shelf space anymore.
Q: Is braunschweiger the same thing as liverwurst?
A: They’re very close but not exactly the same. Braunschweiger is always smoked, which gives it a distinct smoky undertone. Liverwurst can be smoked or unsmoked and sometimes has a slightly different seasoning blend. For sandwich purposes, the two are interchangeable, and most recipes that call for one will work just as well with the other.
Q: What bread works best for a braunschweiger sandwich?
A: Dark rye is the classic and most popular choice because its slightly bitter, earthy taste complements the rich meat perfectly. Pumpernickel is another great option. Some people prefer plain white bread for a milder sandwich, but a hearty bread with some character really brings out the best in braunschweiger.
