Sandwiches may be a lunchbox staple today, but history shows people weren’t always so picky about what went between the bread. From oysters and popcorn to yeast and mashed potatoes, old cookbooks are packed with recipes that make modern diners scratch their heads. Some of these creations were born out of necessity, others from marketing gimmicks, and a few from sheer culinary curiosity. While they may sound bizarre now, at one point they were considered normal—even desirable. Let’s take a look at some of the strangest sandwiches people used to eat, and why they didn’t stand the test of time.
Oyster Sandwich: A Raw Ocean Experiment
In the 19th and early 20th centuries, oysters weren’t just a delicacy—they were a go-to sandwich filling. Recipes from Mary Randolph’s 1824 Virginia Housewife and Eva Green Fuller’s 1909 Up-To-Date Sandwich Book described mixing raw chopped oysters with lemon juice, oil, and hot sauce before spreading them on white bread. A lettuce leaf was the final garnish. While oysters may shine fried or baked, raw oyster sandwiches were a slippery, briny bite most modern eaters would avoid.
Yeast Sandwich: A Marketing Misfire
Imagine biting into bread… only to taste more yeast. That was the idea pushed in the 1930s when Fleischmann’s promoted yeast as a health food. Florence A. Cowles’ 1001 Sandwiches (1936) included a recipe mixing compressed yeast with “table sauce” and spreading it on bread or crackers. Whether the sauce was ketchup or Worcestershire, it couldn’t mask the pungent, bitter flavor. Unsurprisingly, yeast sandwiches didn’t inspire lasting cravings.
Pickle Sandwich: Creamy, Tangy, Confusing
By name alone, you might expect something crisp and simple. Instead, this 1916 recipe turned pickles into a creamy mash with whipped cream, mayonnaise, horseradish, and even chopped beef. The mixture was spread on buttered bread, creating a confusing clash of flavors and textures. It’s easy to see why this strange hybrid never became a deli classic.
Popcorn Sandwich: From Snack to Supper
Popcorn belongs at movie night, not between slices of toast—but cookbook writers once thought otherwise. A 1909 recipe combined popcorn with sardines, Worcestershire sauce, and tomato ketchup to make a chunky paste. Slathered onto buttered toast, the result was more oddball than appetizing. While creative, this “innovation” only proved that not every snack makes sense as a sandwich filling.
Toast Sandwich: Bread Meets… More Bread
First published in Isabella Beeton’s Book of Household Management in 1861, this is exactly what it sounds like—cold toast between two slices of buttered bread. A sprinkle of salt and pepper was the only seasoning, though Beeton suggested meat could liven it up. Revived by the UK’s Royal Society of Chemistry in 2011 as the “cheapest meal,” it’s still more quirky footnote than food trend.
Mashed Potato Sandwich: Carbs on Carbs
This heavyweight was linked to Hollywood legend Gene Kelly and boldly nicknamed “The Greatest Man Sandwich in the World.” The recipe piled leftover mashed potatoes, onions, mayo, salt, and pepper onto buttered French bread, then browned it under a broiler. Best enjoyed with a mug of beer, it was filling—but not exactly waistline-friendly. With double carbs and heavy toppings, it was destined to fade from menus.
Which Sandwich Would You Try?
From oyster loaves to yeast paste, these long-forgotten sandwiches prove that culinary history is full of odd experiments. Some ideas—like the toast sandwich—were simple filler foods, while others—like the popcorn and sardine mash—were pure eccentricity. Most didn’t last because they were impractical, unappetizing, or downright strange to modern palates. But they’re still fascinating reminders of how food trends evolve. Which of these weird sandwiches would you be brave enough to try—or is there one you think deserves a comeback? Share your thoughts!
