8 Classic Lunches Your Dad Probably Took to Work Every Day
Before lunch became a planned meal with a bowl of grain, protein, and a drizzle, it was just a sandwich slapped together in five minutes. This quick meal, often referred to as ‘working man’s sandwich,’ was wrapped in wax paper and eaten standing up while looking at the clock.
While a few of these recipes still show up in lunchboxes or regional diners, most have faded from memory. Here’s what we’ve nearly lost.
The Kmart Submarine Sandwich
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If you shopped at Kmart in the ’80s, the cafeteria sub was part of the ritual. This grocery run bonus was a soft white roll stuffed with ham, bologna, salami, cheese, and banana peppers. Errands felt easier with that salty, greasy, reliable reward.
The McDLT
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The McDLT was a hot burger with cold veggies in separate containers that you had to assemble yourself. The Styrofoam box was high-concept, low-eco. The future of burgers arrived and was gone before the ’90s.
The Roll-Up
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One slice of white bread, flattened with a hand or glass, was then rolled around peanut butter, banana, tuna, whatever spread was nearby. After being cut into pinwheels, they filled lunchboxes, potlucks, and tired weeknights.
Ribbon Sandwiches
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Ribbon sandwiches were for special occasions, like baby showers, church receptions, or, if someone was trying, a work luncheon. They had thin layers of white and wheat bread stacked with fillings like ham spread or egg salad, sometimes dyed pastel or trimmed neatly.
The Baked Bean Sandwich
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The baked bean sandwich came from necessity. It was a simple scoop of canned baked beans between two slices of white bread. You could make it hot or cold, depending on the mood (or the moment).
Sloppy Joe
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No sandwich was messier or more dependable than the Sloppy Joe. It featured ground beef simmered in a sweet-tangy tomato sauce, slapped onto a soft hamburger bun. It soaked through fast, which means you needed a stack of napkins.
The Loose Meat Sandwich
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Loose meat sandwiches were similar to a sloppy joe, but stripped down. It didn’t include sauce or sugar—just seasoned crumbled beef on a bun. Mustard and onions were optional. It was commonly found in Midwest diners and served to Little League teams.
The Turkey Devonshire
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The Turkey Devonshire was a hearty, hot sandwich that started in Pittsburgh. It began with toasted bread, then got stacked with slices of turkey, fresh tomato, and crispy bacon. After that, everything was smothered in a rich cheese sauce and baked until bubbly and golden. It wasn’t the neatest sandwich, and it didn’t always look like one either.
The Hot Brown
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The Hot Brown is Kentucky’s version of a warm, open-faced sandwich that really hits the spot. It starts with a slice of toast topped with roasted turkey and crispy bacon. Then it’s covered in a creamy cheese sauce called Mornay and placed under the broiler until it’s golden and bubbling.
Spam Sandwich
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Spam was a Depression-era lifesaver. Just slice, fry, and sandwich between white bread. Add mustard if you had it. Or pineapple, if someone was feeling ambitious. It was salty, meaty, and shelf-stable, which mattered more than taste. In Hawaii, it found love and longevity.
The Man Sandwich
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The Man Sandwich was like a quicker, simpler version of a Sloppy Joe. You’d brown some ground beef in a pan, then pour in a can of “man sandwich sauce.” Simply mix it up, scoop it onto hamburger buns, and dinner was ready in ten minutes. People ate it on TV trays, sitting under warm yellow kitchen lights after a long day.
Fish Stick Sandwich
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Some nights, dinner came together with whatever was in the freezer, and that meant fish sticks. Stack a few on sandwich bread, squeeze on some ketchup or tartar sauce, and call it a meal. You’d probably find canned peas or applesauce sliding around the plate, too.
Fried Bologna Sandwich
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Midnight snack, childhood lunch, or grown-up secret—you never outgrow a fried bologna sandwich. The recipe is easy enough for a toddler; take a slice of bologna, score the edges, and toss it in a hot pan until the edges curl and blister. Thrown on toast with American cheese and something from the fridge. A skillet and five minutes were all it took.
The Cheese and Pickle Sandwich
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The Cheese and Pickle Sandwich was a no-nonsense lunch made from whatever was left in the fridge. It started with slices of sharp cheddar and dill pickles layered between two pieces of plain white bread. Some people liked to toast it, while others kept it simple.
Corned Beef Tongue Sandwich
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The Corned Beef Tongue Sandwich was made with care and patience. The beef tongue was slow-simmered until tender, then sliced thin and served cold, usually with a swipe of mustard on fresh bread. It might sound unusual, but the flavor was surprisingly mild and the texture smooth.
Lard and Salt Sandwich
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The Lard and Salt Sandwich was as simple as it gets. It was made by spreading plain white bread with lard and adding a light sprinkle of salt. The fat added richness, and the salt brought just enough taste to keep it going.
Mashed Potato Sandwich
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The Mashed Potato Sandwich was all about comfort and simplicity. Cold mashed potatoes were spread thickly onto slices of bread, sometimes with a dash of pepper for a little kick. It filled you up with soft, familiar texture in every bite.
Butter and Sugar Sandwich
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This sandwich was exactly what it sounds like: Just butter and sugar on white bread. It was often given to kids as a treat or a stand-in dessert. The butter added richness, the sugar a little crunch and sweetness. It felt decadent at the time, even if it came from bare cupboards.
Green Tomato Sandwich
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And right when you thought you had to wait for those unripe tomatoes, they came up with a sandwich recipe. This sandwich featured green tomatoes sliced and salted, and laid onto buttered bread. People enjoyed the flavors straight from the garden before the frost hit.
Liverwurst and Onion Sandwich
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This was a sandwich that announced itself from across the breakroom. Thick slices of liverwurst with raw onion on rye bread weren’t for the faint of heart, but dads swore it was “packed with protein.” Translation: Nobody asked to trade lunches with him.