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.

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.

Where to eat Gerber sandwich in St. Louis

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Make it at home

Serves 215 minEasy

Ingredients

  • 1 small French or Italian loaf, halved lengthwise
  • 3 tbsp butter, softened
  • 2 garlic cloves, grated
  • 200g sliced ham
  • 200g Provel, or shredded cheddar-Swiss-provolone blend
  • Paprika to finish

Method

  1. Heat the broiler. Mix the softened butter with the grated garlic.
  2. Spread the garlic butter over the cut faces of the bread.
  3. Layer the ham over the bread, then cover with the cheese.
  4. Broil for 3 to 5 minutes until the cheese is gooey and bubbling and the edges crisp.
  5. Dust with paprika, cut into pieces and serve open-face.

Editor tip. Watch it under the broiler; Provel melts fast and the garlic bread edges go from golden to burnt quickly.

Common allergens: Gluten, Dairy.