A Gerber is an open-face sandwich of garlic bread topped with ham and Provel, broiled until the cheese turns gooey and golden. It is a St. Louis lunch-counter creation.
Where to eat it: 2 restaurants across 1 city.
The Gerber was created in the 1970s at Ruma's Deli in St. Louis, named for a regular customer, Dickie Gerber. Built on a half-loaf of buttered garlic bread, layered with ham and the city's signature Provel, then broiled, it became a fixture of St. Louis delis and bars. It is essentially a local riff on open-face cheese toast, and like Provel itself, it rarely appears outside the metro.
Common allergens: Gluten, Dairy
Tip from the editors. Watch it under the broiler; Provel melts fast and the garlic bread edges go from golden to burnt quickly.
A Benton Park sandwich counter, Blues City turns out cheap po-boys and muffulettas with live blues some afternoons, a well-regarded lunch-only spot.
TryPo-boys and muffulettas
TipThe muffuletta and po-boys are the value picks; arrive before the lunch rush. Live blues plays some afternoons.
A St. Louis Hills deli, Mom's stacks the locally famous Mom's Special and made-to-order subs, reopened in 2025 to hour-long lines of regulars.
TrySt. Louis deli sandwiches
TipThe Mom's Special is the order; the thousand-island dressing is the secret. Expect a line since the 2025 reopening.
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
More cities are in research. Want gerber sandwich covered somewhere specific? Tell us where you want to eat.
.jpg){kind=link}