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Enjoy a classic St. Louis sandwich at home! This Gerber sandwich is perfect for an easy weeknight dinner, game day and more.
It’s a delicious open faced sandwich topped with garlic butter, ham and provel cheese that will have you begging for more!
A gerber is a hot open faced sandwich made famous in St. Louis. It’s made with a crusty french bread lightly coated with garlic butter, ham and of course, provel cheese.
While Provel is not available everywhere, but it’s also great with sliced mozzarella or provolone. Finally, it’s sprinkled with a dash of red pepper.
When baked, it’s an incredible open faced sandwich that words just cannot describe! It was first made in 1973 and then duplicated by an array of restaurants throughout the city.
This is one of my most loved recipes, my Mom frequently made it when I was growing up and now I make it for my kids. I’m so excited to share it with you!
This sandwich is so much more than that, it’s pure comfort food, and I can’t wait for you to try it! Along with Gooey Butter Cake and Ted Drewes Chocolate Sauce, this is one of my favorite St. Louis recipes!
We eat a lot of sandwiches around here. They are fast and easy at the lake, and we love burgers and sliders for entertaining. Check out my Grilled Ham and Cheese, hot ham and cheese sliders, and don’t miss my tips for the very best juicy burgers.
Table of Contents
A Classic and Comforting Sandwich
Gerber sandwiches are a quick and easy dinner that even the kids can help make. It warms up even the chilliest of nights. Even better, everyone enjoys them (and therefore consumes without a fuss).
One of my favorite things about the Gerber, is how quick and easy it is to make. Although not to be enjoyed everyday, it’s a great option for an after school dinner when you have no time on your hands. It’s a real treat and you will be the favorite parent for sure!
While I don’t have the official recipe, this is how my mom always made it and I know that you will love it, too!
To Make A Gerber Sandwich, You Will Need:
- Butter – I like to use salted butter to really add flavor to the toasted bread.
- Garlic – Fresh garlic is mixed with the melted butter and spread on the bread for the most delicious bite!
- French Bread – French bread is crusty on the outside and wonderfully soft and fluffy in the middle. It’s the perfect vehicle for the rest of the ingredients.
- Ham – Sliced thin.
- Cheese – I love to use provel cheese, a St. Louis staple, because it’s melts beautifully, but provolone and mozzarella are also delicious options. The thinner, the better for the best melt factor.
- Paprika – Paprika is sprinkled over the sandwich for a little heat and an amazing flavor that compliments the smokiness of provel.
How To Make A Gerber Sandwich
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Prep – Preheat oven and line a baking sheet.
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Layer – Spread butter and garlic onto open faced french loaves, top with ham and cheese and sprinkle with paprika. - Bake – 15 minutes until toasted and cheese is gooey.
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Enjoy! Serve warm.
It’s so simple to make this delicious sandwich!
What is Provel Cheese
Provel cheese is St. Louis staple! It’s a processed cheese made with a combination of cheddar, Swiss and provolone and it has a buttery and slightly smokey and tangy flavor. It has a low melting point so it turns wonderfully gooey and room temperature.
It’s known as “St. Louis-Style Cheese” and for good reason! You’ll find it on just about everything in St. Louis including pizzas, salads (like this Italian Salad) and of course sandwiches like the Gerber.
It was created by Costa Grocery on the Hill, now Roma Grocery in 1947 to add gooeyness to mozzarella, without being stringy. A common misconception is that provel cheese is a blend of provolone and mozzarella and while the name might make sense, it’s truly white cheddar, Swiss and provolone.
Where to Buy Provel
- Any St. Louis grocer or in surrounding areas including but not limited to Schnucks, Dierbergs, Aldi, Walmart, Sams and Hy-Vee
- DiGregorio on the Hill, Viviano
- Amazon
Tips To Make A Gerber Sandwich
- Line a baking sheet with parchment or foil before adding the open faced sandwiches. The sandwiched will be easily removed from the sheet and it makes clean up a breeze.
- Be sure to bake the sandwiches in a pre-heated oven. This will ensure that the sandwiches are warmed all the way through.
- These sandwiches are best eaten straight out of the oven, but if you have any leftovers, store them in an airtight container and keep n the fridge for 2 to 3 days. You can then gently reheat the in the oven before serving.
More Easy Sandwich Recipes
- Party and Picnic Sandwiches
- Easy French Dip with Au Jus
- The Best Cheeseburger Recipe
- Steak Sliders
- Best Bread for Grilled Cheese
- Gourmet Grilled Cheese
- Oven Grilled Cheese
- Mayo Grilled Cheese
Want more? Receive the best ideas directly to your inbox and connect on Youtube, Instagram, Facebook, and Pinterest!
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
Did you make this? Rate the recipe and tag me on social @julieblanner!
Gerber Sandwich with Provel Cheese
This Gerber Sandwich is a St Louis classic. In basic terms it's a ham and cheese sandwich, but in reality it is so much more than that! This open faced sandwich is quick and easy to make with just a handful of ingredients, it's too good not to try!
Yield servings
Ingredients
- ½ cup butter melted
- 2 teaspoons garlic powder or minced garlic
- 1 loaf french bread halved
- 12 slices ham sliced thin
- 6 slices provel cheese sliced thin – can substitute mozzarella or provel
- ½ teaspoon paprika or red pepper
Instructions
- Preheat oven to 350°.
- Place the French bread halves on a lined baking sheet.
- In a measuring cup, mix butter and garlic. Spread onto french bread.
- Top with ham and cheese.
- Sprinkle a touch of paprika or red pepper.
- Bake for 15 minutes until golden brown and cheese is gooey.
Tips
- Line a baking sheet with parchment or foil before adding the open faced sandwiches. The sandwiched will be easily removed from the sheet and it makes clean up a breeze.
- These sandwiches are best eaten straight out of the oven, but if you have any leftovers, store them in an airtight container and keep n the fridge for 2 to 3 days. You can then gently reheat the in the oven before serving.
Nutrition Information
Calories: 176kcal (9%), Carbohydrates: 14g (5%), Protein: 8g (16%), Fat: 10g (15%), Saturated Fat: 5g (25%), Cholesterol: 28mg (9%), Sodium: 428mg (18%), Potassium: 97mg (3%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 208IU (4%), Calcium: 14mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
As seen on MSN and Country Living. Do you have a local favorite? I’d love to know!
Sharon Schoepe says
I remember the Ruma’s Deli near Hampton Village. I need to make Gerbers again. We haven’t had them in a long time.
Julie says
They’re so easy and soooo good! I think there’s still a Ruma’s in the city…I’ll have to visit soon. Have a beautiful day!
David Leahy says
My wife and I just bought a house in the St Louis Hills area. We have lived over by Tower Grove Park for the past 3 years. What area restaurants do you like in the area by the St Louis Hills and Maplewood?
Julie says
LOVE Maya Cafe, Acero and Nachomama’s in the Maplewood/nearby area. In St. Louis Hills area Mom’s Deli, and Gian-Tony’s {carbonara}. What a fun area!
Lisa says
Julie, you mention how your photography has improved over the years and it is stunning! Would you mind sharing what camera you use and the lens and/or the way you use it?
Julie says
Honestly, the camera doesn’t make a significant difference, it’s how you use what you have. I use 2 lenses – a 50mm 1.4 and a 24-105. Honestly, I practiced and learned how to use my camera, adjusting the white balance and recognizing how to use light. I hope that helps!
gene says
looks good. I have lived in St Louis for over 30 years and never have heard of it.
Julie says
NO WAY! There are still a few places that serve it, but Ruma’s made it famous before most of their restaurants closed 20’ish years ago. You’ll have to try it!
Celia Becker says
As a new blogger I am still trying to get it right. It’s nice to know we all had to start somewhere. Your Gerbers look great. I’ll have to make them soon.