featured-image

Foods often come and go, falling in and out of fashion; sandwiches in particular. Arguably the most simple composed and prepared entrée possible, a sandwich is just some ingredients placed between two pieces of bread (or just arranged on top of them, as is the case with the occasional open-faced sandwich). But because of the relative scarcity or abundance of certain ingredients required to make certain sandwiches, some become associated with particular regions or periods of time, which may forever overshadow a surface-level enjoyment of what is otherwise an objectively pretty tasty meal.

Some sandwiches reach cultural saturation and stay there — peanut butter and jelly, ham and cheese, the hamburger, and tuna salad, for example. Others delight millions over countless lunches for a few years, and then slowly fade from prominence as collective tastes change and diners move on to other offerings. Here are some once widely consumed and even beloved sandwiches that just don't seem to be served by restaurants or made at home much these days.



Coronation chicken While planning the coronation, or official crowning and ceremonial rise to power for Queen Elizabeth II in 1953, the U.K.'s Minister of Works asked Le Cordon Bleu London to cater a luncheon to be attended by 350 foreign dignitaries.

Operators Rosemary Hume and Constancy Spry, both cookbook authors, created a dish specifically for the occasion, and because the luncheon would be prepared by students, and in the small kitche.

Back to Fashion Page