Chef Dean
Bacon Egg and Cheese on a Roll
The iconic New York bodega breakfast: shattering-crisp bacon, a golden-yolked fried egg, and molten American cheese tucked into a soft kaiser roll. This is the sandwich that built a city.
Culinary Explorer
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Gerber Sandwich
Created by
St. Louis' beloved open-faced creation: crusty French bread slathered with garlic butter, piled with smoky ham, and blanketed in Provel cheese that bubbles and browns under the broiler until irresistibly gooey.
Sandwiches & Wraps
American
Weeknight
Quick Meal
10 min
Active Time
8 min cook•18 min total
Yield4 open-faced sandwiches
Some regional foods earn national fame. Others remain fiercely local, beloved by those who grew up with them and bewildering to outsiders. The Gerber belongs to St. Louis the way the cheesesteak belongs to Philadelphia. It emerged from Ruma's Deli in the 1970s, created by a man named Dick Gerber who understood that the best sandwiches are often the simplest.
The foundation is crusty French bread, the kind with a shattering crust and tender interior that St. Louis bakeries have perfected for generations. You split it, slather both halves with garlic butter, layer on good ham, then blanket everything with Provel cheese. Under the broiler, the Provel transforms into something magical: stretchy, gooey, slightly tangy, with edges that crisp and brown.
Provel is the secret. This processed cheese blend of cheddar, Swiss, and provolone was invented in St. Louis in the 1950s and appears on everything from pizza to salads in that city. Its low melting point creates that distinctive pull and stretch. If you can't source Provel, a combination of provolone and white American comes close, though purists will argue otherwise. They're not entirely wrong.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
crusty French bread
Quantity
1 loaf (about 16 inches long)
unsalted butter
Quantity
6 tablespoons
softened
garlic
Quantity
3 cloves
minced or pressed
kosher salt
Quantity
1/4 teaspoon
deli ham
Quantity
12 ounces
sliced thin
Provel cheese
Quantity
8 ounces
sliced or shredded
black pepper
Quantity
to taste
freshly ground
paprika (optional)
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| crusty French bread | 1 loaf (about 16 inches long) |
| unsalted buttersoftened | 6 tablespoons |
| garlicminced or pressed | 3 cloves |
| kosher salt | 1/4 teaspoon |
| deli hamsliced thin | 12 ounces |
| Provel cheesesliced or shredded | 8 ounces |
| black pepperfreshly ground | to taste |
| paprika (optional) | for garnish |
Equipment Needed
- •Sheet pan or baking sheet
- •Serrated bread knife
- •Small mixing bowl
- •Oven mitts or heat-resistant gloves
Instructions
- 1
Make the garlic butter
Combine softened butter with minced garlic and salt in a small bowl. Mash with a fork until the garlic is evenly distributed throughout. The butter should be spreadable but not melted. If your kitchen runs warm, work quickly or the butter will turn greasy rather than creamy.
Make extra garlic butter and refrigerate it. Wrapped tightly, it keeps for two weeks and improves any bread you put it on. - 2
Prepare the bread
Position your oven rack about six inches from the broiler element and preheat the broiler to high. Slice the French bread in half lengthwise, then cut each half crosswise to create four pieces. Each piece should be roughly six inches long, substantial enough to hold its toppings without flopping.
- 3
Apply garlic butter generously
Spread the garlic butter across the cut surface of each bread piece, reaching all the way to the edges. Don't be timid. The butter should form a visible layer, not a translucent smear. This butter serves two purposes: flavor and protection. It keeps the bread from turning soggy under the ham while delivering that essential garlic punch.
The ratio of butter to bread matters. You want roughly one and a half tablespoons per piece. More is acceptable. Less is not. - 4
Layer the ham
Divide the ham among the four bread pieces, folding or ruffling the slices rather than laying them flat. This creates texture and air pockets that help the ham crisp slightly at the edges during broiling. Cover the bread completely, letting the ham drape just over the edges.
- 5
Add the Provel cheese
Top each sandwich with Provel cheese, distributing it evenly. If using sliced Provel, overlap the pieces slightly. If using shredded, mound it generously. The cheese should cover the ham completely with enough mass to create that characteristic gooey layer. Grind black pepper over the top. A light dusting of paprika adds color if you're feeling traditional.
Provel melts at a lower temperature than most cheeses. Watch it carefully under the broiler or it will go from perfect to burnt in seconds. - 6
Broil until bubbly
Place the sandwiches on a sheet pan and slide under the broiler. Watch constantly. The cheese will begin to melt within two minutes, then bubble actively, then develop golden-brown spots on the surface. Pull them when the cheese is uniformly melted with scattered brown patches, about three to five minutes total. The edges of the bread should be golden and the garlic butter fragrant.
- 7
Rest briefly and serve
Let the sandwiches rest on the pan for one minute. The cheese continues cooking from residual heat and needs a moment to set enough to eat without burning the roof of your mouth. Transfer to plates and serve immediately. A Gerber waits for no one. The cheese firms as it cools, losing that distinctive stretch.
Chef Tips
- •Provel cheese can be ordered online from St. Louis suppliers if your local grocery doesn't stock it. In a pinch, combine equal parts provolone and white American cheese. The texture won't be identical, but the spirit remains.
- •The bread matters more than you might think. Seek out a French loaf with a shattering crust and open, airy interior. Soft supermarket French bread turns soggy. A proper crusty loaf stays crisp beneath the toppings.
- •For the best ham, ask your deli counter to slice it fresh. Packaged ham works but lacks the same clean, smoky flavor. Black Forest ham or honey ham both work beautifully.
- •To transport Gerbers to a tailgate or potluck, assemble them completely but don't broil. Wrap tightly in foil, then finish under a broiler or on a hot grill at your destination. They take just minutes.
- •Some St. Louis natives add sliced tomato beneath the cheese or serve with pickles alongside. Both are acceptable variations, though purists prefer the sandwich unadorned.
Advance Preparation
- •Garlic butter can be made up to two weeks ahead and refrigerated. Bring to room temperature before spreading.
- •Sandwiches can be assembled completely up to two hours before broiling. Keep refrigerated, loosely covered with plastic wrap. Add one to two minutes to broiling time since ingredients will be cold.
- •Do not broil ahead and reheat. The cheese becomes rubbery and the bread turns tough. This sandwich is best eaten within minutes of leaving the broiler.
Frequently Asked Questions
Nutrition Information
1 serving (about 220g)
Calories
815 calories
Total Fat
36 g
Saturated Fat
21 g
Trans Fat
0 g
Unsaturated Fat
13 g
Cholesterol
75 mg
Sodium
1235 mg
Total Carbohydrates
57 g
Dietary Fiber
2 g
Sugars
1 g
Protein
38 g
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