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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
A Benton Park sandwich counter, Blues City turns out cheap po-boys and muffulettas with live blues some afternoons, a beloved lunch-only spot.
Try: Po-boys and muffulettas
Tip: The 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.
Try: St. Louis deli sandwiches
Tip: The Mom's Special is the order; the thousand-island dressing is the secret. Expect a line since the 2025 reopening.
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