I used to eat liverwurst sandwiches eons ago. Haven’t thought of repeating the experience. I don’t even recall the last time I saw liverwurst for sale at the supermarket. It came in tubes.
In high school I sometimes brought in cream cheese sandwiches on date nut bread for lunch. One time I forgot one in my locker and only discovered it a couple months later. Those things make excellent culture media for exotic fungi.
I used to eat sandwiches made with Weaver Chicken Roll but I have NOT seen it in any stores in years.
Ketchup sandwhich
I had a few in college when my budget got tight. They’re not bad if you can add lettuce and pickle from the fridge.
Bread and butter pickles work well.
Just going by the picture in the article, I made myself a Scotch woodcock sandwich for breakfast: Buttered toast, scrambled egg, and anchovy fillets. And yes, I ate the three fillets of anchovy that didn’t fit.
It was good, but structurally a little unstable.
Your post prompted me to wonder: What the hell is a bloater? So I looked it up.
Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth…
Hey - not bad! I might get myself some of that stuff!
…The herrings are brined and then smoked whole, without gutting and splitting them beforehand. Including the guts gives them a stronger more intense flavour, often described as ‘gamey’.
Uhh, maybe not.
j
A couple of sandwiches absolutely nobody eats any more: The McDLT, and Burger King’s Whaler.
I grew up i Midwest in 50’s and ketchup was always used on fries at any diner, drivein, or home so that wasn’t outlier
maybe because they’re not available
That’s why I’m absolutely sure about it.
Whoosh!
and then there’s the famous Tommy Burgers
Yum…Monte Cristo! I used to go way out of my way to a Bennigan’s to get the Monte Cristo, with the raspberry preserves on the side for dipping. Sadly…no more anywhere near me.
And, probably in contradiction to international treaties, the few restaurants in my general area that DO have a Monte Cristo actually just FRY THEM ON THE GRILL!! They’re like a ham and cheese made with French toast.
Tommy’s is famous for chili burgers, which are different from chili sizes. 
Something tells me that he acquired a taste for them so he could have a sandwich that his kids wouldn’t ask for a bite of.
Happens all the time. Like with my Mom and buttermilk. Or me and licorice.
Ladies and gentlemen, I give you “The Birth of a Pediatrician”
I was a big fan of those. I had to check wikipedia to make sure that the founder of Tommy’s was NOT the same as Ptomaine Tommy.
Yes, Tommy burgers at the original Rampart location, preferably after midnight when the real “creatures of the night” emerge, is an important rite of passage for all Angelenos.
Good memories all around.
I had a co-worker years ago who ate his French fries just smothered in mustard. When I asked him “WTF?” he answered that while he was a submarine officer folks kept stealing his FFs. This was his defense and he eventually learned to like them that way.
He’d been off the boat & out of USN about 10 years when I met him. So that’s one change that’s forever. (With apologies to USMC ).
I beleive the esteemed @Jackmannii is a pathologist, not a pediatrician. But close.
Copycat recipe.
It works for Wienerschnitzel Chili-Cheese dogs too. (Use pork-and-beef hot dogs for authenticity. I remember them using chicken hot dogs at one time too.)
Monte Cristo sandwiches come in two versions: deep fried, which is more of a southern thing, or on ordinary French toast, like this one from City Diner in Falls Church.
Served open-face but it is possible to fold and eat by hand.
They were a staple of my dad when he was growing up. Someone should start a thread on foods our families ate when poor.
Twenty years ago, I would occasionally make bagel, cream cheese, and pepperoni sandwiches for my daughter to take to school with her. She loved them, as did I. (We still do.)
Nowadays, I make ham salad with tinned “flakes” of ham, mayo, and green pickle relish. Delicious; tastes like it just came from a deli.
I also make tuna salad with mayo, capers, and a healthy dollop of anchovy paste. Being dentally challenged, I have to puree the pickle, onion, and celery components, and I usually throw in a tin of drained cocktail shrimp as well.
My chicken salad is also made from tinned “flakes” of chicken with mayo, the same pureed veggies, and capers.
I love sloppy joes. I can make good ones from scratch, but I usually use a can of Manwich just for convenience.
I always think of fried egg sandwiches as a Leonard Nimoy breakfast. (He’d order them while having his Spock makeup applied.) I knew a guy in high school who put ketchup on his.
I make Reubens fairly often. I mix my own “Russian” dressing with mayo, ketchup, green pickle relish, and a dash of hot sauce.
The best subs are Italian beef au jus and Philly steak. It’s been ages since I’ve had either. I also want at least one more Chicago hot dog before I die.