Recipe Background
The Gerber is one of the prize dishes of St. Louis, first made by the local Ruma's Deli and named for one of their favorite customers and neighbors. Now you can whip up some of that home-city, neighborly feeling in your own kitchen, and you'll definitely want to: this is one sandwich you won't want to miss. This sandwich is open-faced so you can better admire the cheesy, melty, hammy topping and the golden glow of the garlic butter atop the buttery French loaf. The Gerber provides a fast, hot lunch exactly when you need it, so say goodbye to boring, old turkey sandwiches!
The Gerber is one of the prize dishes of St. Louis, first made by the local Ruma's Deli and named for one of their favorite customers and neighbors. Now you can whip up some of that home-city, neighborly feeling in your own kitchen, and you'll definitely want to: this is one sandwich you won't want to miss. This sandwich is open-faced so you can better admire the cheesy, melty, hammy topping and the golden glow of the garlic butter atop the buttery French loaf. The Gerber provides a fast, hot lunch exactly when you need it, so say goodbye to boring, old turkey sandwiches!
Ingredients
- 1 (16-ounce) loaf French bread
- 8 tablespoons butter softened
- 2 cloves garlic smashed
- 1 pound ham shaved
- 8 ounces provolone cheese sliced
- 4 ounces Swiss cheese sliced
- 1/4 teaspoon paprika
Directions
- Preheat the broiler on high.
- Slice the bread longways.
- Place the bread on a baking sheet, cut side up.
- Cut each slice in half.
- Add the butter and garlic to a small bowl and mix thoroughly until a smooth paste forms.
- Spread the compound butter paste all over the cut sides of bread, applying extra to the edges.
- Add a layer of ham slices to the sliced loaf.
- Layer the sandwiches with the provolone and the Swiss cheese.
- Sprinkle the paprika over the sandwich.
- Broil the sandwiches open-faced on the top rack of the oven until the cheese melts and turns brown and crispy, about 3 minutes.
- Serve hot.
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