Gerber Sandwich Recipe
This Gerber Sandwich Recipe is a St. Louis open-faced sandwich made with garlic buttered French or Italian bread, thin deli ham, Provel cheese, and a light sprinkle of paprika. It is baked until the cheese melts and bubbles, then served hot so the bread stays crisp around the edges.
What Is A Gerber Sandwich?
A Gerber sandwich is a hot, open-faced ham and cheese sandwich with strong St. Louis roots. It starts with French or Italian bread sliced lengthwise, then gets brushed with garlic butter before the ham and cheese go on top.
The basic build is simple:
- French or Italian bread
- Garlic butter
- Thinly sliced deli ham
- Provel cheese
- Paprika
- Optional Italian seasoning
The sandwich is baked instead of grilled, which gives the bread a crisp base while keeping the top warm and cheesy. It is usually served open-faced, not closed like a sub or panini.
Where Does The Gerber Sandwich Come From?
The Gerber sandwich comes from St. Louis, Missouri, where it became a local deli favorite. It is most closely tied to Ruma’s Deli and is named after Dick Gerber, a customer who helped inspire the sandwich.
The story usually goes that Gerber created his own ham and cheese sandwich at the deli, and the combination eventually made its way onto the menu. Over time, it became one of those local sandwiches people associate with St. Louis food, much like toasted ravioli, gooey butter cake, and St. Louis-style pizza.
The Provel cheese is also part of that St. Louis connection. Provel melts into a smooth, creamy layer and is closely associated with the city’s pizza and sandwich shops. On a Gerber, it works well because it melts quickly and covers the ham evenly.
What Can I Use Instead Of Provel Cheese?
Provel can be hard to find outside the St. Louis area. If you cannot get it, there are a few good substitutes.
The closest option is a mix of:
- Provolone
- Swiss
- Mozzarella
Use equal parts of each for a homemade blend that gets you close to the mild, melty texture Provel is known for.
If you want to keep it simpler, use provolone by itself. It will not taste exactly the same, but it melts well and fits the sandwich. Mozzarella alone can work too, though it is milder. Swiss alone is stronger, so it is best mixed with another cheese instead of used as the only topping.
Storage Instructions
A Gerber sandwich is best eaten hot from the oven. Once it sits, the bread softens and the cheese firms up.
If you have leftovers, let the sandwich cool completely before storing. Wrap pieces tightly in foil or place them in an airtight container and refrigerate for up to 2 days.
To reheat, place the sandwich in a 350°F oven until warmed through and the cheese softens again. An air fryer can also work for smaller pieces. Avoid the microwave if possible, since it can make the bread chewy.
For best results, store the components separately if making ahead. Prep the garlic butter, slice the bread, and keep the ham and cheese ready. Assemble and bake right before serving.
Gerber Sandwich Recipe
Ingredients
- 1 loaf French or Italian bread sliced into 4 equal sections and halved lengthwise
- 4 tablespoons unsalted butter melted
- 2 cloves garlic minced, or 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning optional
- 3/4 pound deli ham thinly sliced
- 8 ounces Provel cheese sliced or shredded(you can substitute with provolone/swiss/mozz mix)
- Paprika for sprinkling
Instructions
- Preheat the oven to 400°F.
- In a small bowl, stir together the melted butter, minced garlic or garlic powder, and Italian seasoning, if using.
- Place the bread halves cut side up on a baking sheet. Brush the bread generously with the garlic butter.
- Layer the ham evenly over each piece of bread. Top with Provel cheese, then sprinkle lightly with paprika.
- Bake for 8 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve hot and open-faced for the best texture.
