The St. Louis Gerber Sandwich – A Cheesy, Toasty Discovery

 

As a St. Louis native, I pride myself on knowing the ins and outs of our city’s food scene—especially when it comes to Provel cheese, the gooey, melty hallmark of St. Louis cuisine. If you don’t love Provel, are you even a true St. Louisan? So, imagine my shock when I stumbled across the Gerber Sandwich, a local specialty I’d never heard of despite my deep roots in the Gateway City. This open-faced, cheesy delight, born in 1973 at Ruma’s Deli and named after customer Dick Gerber, who crafted it in the deli’s kitchen, is a true St. Louis gem. Built on crusty French or Italian bread, slathered with garlic butter, piled with ham and Provel cheese, sprinkled with paprika, and baked until golden and bubbly, it’s the ultimate comfort food. Provel’s unique blend of provolone, Swiss, and cheddar gives it that signature gooey texture, though some jokingly call it the “best use of the worst cheese.”

This Gerber Sandwich is a love letter to St. Louis comfort food—simple, satisfying, and packed with local pride. This sandwich is a regional staple, and I’m kicking myself for missing it all these years! Whether you’re a fellow St. Louisan or just curious about our quirky cuisine, give it a try and join me in celebrating this cheesy delight! Gerber Sandwich

 1 loaf French or Italian bread, sliced into 4 equal sections and halved lengthwise

4 T. unsalted butter, melted

2 cloves garlic, minced (or 1 t. garlic powder)

1 t. Italian seasoning (optional)

¾ lb. deli ham, thinly sliced

8 oz Provel cheese, sliced or shredded (substitute with provolone or a 1:1:1 mix of provolone, Swiss, and mozzarella)

Paprika, for sprinkling

 Preheat oven to 400°F.

Mix melted butter with minced garlic and Italian seasoning (if using) in a small bowl.

 Place bread halves cut-side up on a baking sheet. Brush generously with garlic butter. 

Layer ham slices evenly over the bread. Top with Provel (or substitute cheese) and sprinkle lightly with paprika.

 Bake for 8-15 minutes, until cheese is melted, bubbly, and slightly golden.

 Serve open-faced, hot from the oven for the best texture.

Notes

Cheese Substitutions: Provel is a St. Louis exclusive, but a provolone-Swiss-mozzarella mix works if you can’t find it.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F for best results.

 Add honey Dijon for a tangy twist or try Black Forest ham for extra flavor. 

My Experience

 As a lifelong St. Louisan, I’m no stranger to Provel’s creamy, smoky charm—it’s practically a rite of passage here. But discovering the Gerber Sandwich felt like uncovering a hidden treasure in my own backyard. How had this cheesy, toasty masterpiece escaped me? The first bite was a revelation: the garlicky bread, the savory ham, and that melty Provel created a flavor explosion that was both nostalgic and new. It’s the kind of dish that makes you want to gather friends, crack open a cold one, and savor every bite. If you’re a Provel lover like me, this sandwich is your new go-to. And if you’re not? Well, this might just convert you.

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Recreating Cicero’s Legendary Creamy Tortellini at Home

 If you ever dined at Cicero’s in the Delmar Loop section of St. Louis, you know it was more than just a restaurant—it was a legend. Famous for its salads, pizzas, pastas, sandwiches, and burgers, Cicero’s left an indelible mark on the local food scene before closing its doors. For me, Cicero’s holds a special place in my heart, partly because they once served me imitation crab in my linguine tutto mare (there was much discussion), but mostly for their creamy tortellini—a dish so iconic it was one of the most ordered items on their menu. Even years after Cicero’s closed, I can still taste that rich, velvety tortellini, brimming with artichokes, mushrooms, and peas. The other day, feeling nostalgic, I decided to recreate this beloved dish at home. Here’s my version of Cicero’s Tortellini with Artichokes, Mushrooms, and Peas. Is it restaurant quality? I’ll let you be the judge.

Tortellini with Artichokes, Mushrooms & Peas
Inspired by Cicero’s Restaurant

1 lb. frozen meat tortellini
¼ c. (½ stick) butter
2 cloves garlic, minced
½ c. chopped artichoke hearts
½ c. sliced mushrooms
¼ c. frozen green peas
1 c. whole milk
1 c. heavy cream
1 c. grated Parmesan cheese
Freshly ground black pepper
Parsley (for garnish)

Cook tortellini according to package instructions. Drain and set aside. 
Melt butter in a large skillet over medium-high heat. Add garlic and sauté for about 1 minute until fragrant. Stir in artichoke hearts, mushrooms, peas, whole milk, and heavy cream. Stir to combine and bring the mixture to a boil. 

Add Parmesan cheese and mix well until the sauce is smooth. Stir in the cooked tortellini, ensuring it’s well coated with the creamy sauce. Season to taste with salt (if needed) and a few grinds of freshly ground black pepper.
Pour the tortellini onto serving plates, garnish with parsley, and serve immediately.

Serves: 2 amply, or 3 less generously.

This dish pairs beautifully with a crisp Chardonnay, just like they recommended at Cicero’s. The wine’s buttery notes complement the creamy sauce perfectly.