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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Crock Pot Italian Beef

I try to get the family involved in selecting photos for the blog.  I sent both of these pictures to everyone and asked them to vote.  Results were mixed.  Some people liked this one with the entire plate in view, others liked the picture at the bottom of this post.  My dad didn't like either saying that the huge glob of congealed fat in the middle of the sandwich was off-putting.  "But, dad," I told him, "that's cheese!"  He still thought it looked like fat.  Ew!  It's cheese, people!  CHEESE! 

Football fan or not, you can’t deny the fun that surrounds Super Bowl.  I absolutely love having a Super Bowl party because I enjoy making all of the food.  This delicious, spicy, and deliciously easy beef sandwich can be made the day ahead.

Crock Pot Italian Beef

3- 4 lb. chuck, trimmed of fat
1 package Good Seasons Zesty Italian salad dressing mix
1-2 teaspoons Italian seasoning, to taste

1/2 (16 oz.) jar pepperoncini peppers, including juice

1 can beef broth, or more if needed

Ground pepper, garlic powder, etc., optional

Favorite cheese

Sautéed mushrooms, optional

Kaiser buns

Mix all ingredients together in a Crockpot.  Cook for 6-8 hours on low setting. When meat is done, remove pieces of fat, shred, and return to juices. Serve on toasted Kaiser rolls, topped with provolone and sautéed mushrooms. Warm in the microwave if the cheese needs to be melted.  These can also be topped with sautéed onions or green peppers, if desired.

NOTE: This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. Using more broth will leave you with more juices in which to dip your sandwich. You can use fewer pepperoncinis to make it a bit less spicy.  Experiment and have fun.  A friend of mine uses a packet of dry Lipton onion soup mix and water instead of the dressing mix and beef broth.  It’s good both ways.

This post is linked to:

Totally Tasty Tuesdays

Tasty Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Seasonal Sunday

Philly Cheesesteak Sloppy Joes, St. Louis Style

That's one of my Homemade Dill Pickles on the side.  Yummy!

If you've read this blog with any regularity then you know that one of my favorite foods is the cheeseburger.  Yes, I do love lobster, shrimp, scallops, and steak, and all sorts of wondrous, time-consuming meals, but when push comes to shove, a cheeseburger is my go-to meal.  I always find the sign of a good restaurant is one that knows how to make a truly good burger.  Juicy, perfectly seasoned and cooked, that tastes like steak, is served on toasted buns and uses REAL cheese (cheese food does have its place, in queso, say, but NOT on a burger).

 

I also have a bit of a fondness for sloppy joes, something I've enjoyed since my Nancy Drew-reading youth.  This recipe combines the yumminess of a sloppy joe, with the deliciousness of a Philly cheese steak, made even better by a dash of St. Louis style in the use of Provel Cheese (rather than the traditional and readily available Provolone).

 

Philly Cheesesteak Sloppy Joes, St. Louis Style

1 lb. ground chuck

1 onion, chopped
1/4 c. A-1 steak sauce
1 c. beef stock (Made with LB Jamison Soup Base)
1/2 green pepper, seeded and diced
1 8-ounce package button mushrooms, sliced
Provel Cheese, sliced (or in ropes), Provolone works if you’re not in St. Louis

Steak Seasoning mixture, to taste

Pinch of dried oregano

Pinch of garlic powder

Kaiser Rolls

Preheat broiler.  In large skillet over medium-high heat, brown the ground chuck, breaking it up as you cook, about 8 minutes. Add the onion, green pepper, and mushrooms, and cook until softened, about 5-7 minutes. Stir in the steak sauce, beef stock, steak seasoning, oregano and garlic powder, and bring to a simmer.  Cook until most of the moisture has absorbed.  Taste, and season with salt and pepper, if necessary. 

Split open rolls and toast under broiler. Place a scoopful of the meat on the bottom half of the roll, top immediately wth cheese, allow it to melt down into the meat mixture and then drizzle with additional steak sauce, if desired. Put top half on roll in place, serve with a dill pickle spear.

This post is linked to:

Totally Tasty Tuesdays

Tasty Tuesday

What's Cooking Wednesday

& Foodie Friday

St. Louis-Style Cream of Broccoli Soup

A big broccoli score at the Farmer's Market had me searching for as many broccoli recipes as I could find.  An avid vegetable lover, I can eat broccoli any old way, even raw.  My family, however, does not share my zeal and consequently considers well-disguised broccoli as the best broccoli. So, years ago, in an effort to keep all of us happy, I created this soup recipe, calling it St. Louis-style because of the addition of St. Louis's own Provel cheese.  It, like the Velveeta this soup also contains, is a processed cheese, so not the apex of healthfulness, but boy, is it good.  Quick and easy to make, this soup is a crowd pleaser.  I like to think the goodness of the broccoli offsets the decadence of the cheese.  I served mine in cups with slices of the zucchini corn bread that I made yesterday on the side.

St. Louis-Style Cream of Broccoli Soup

1 large head fresh broccoli, separated into florettes
1 cup water
2 cups whole milk
1 cup half and half
1 cup Velveeta cheese, cubed
1 cup Provel cheese, grated
2 teaspoons chicken soup base (I use L.B. Jamieson) 1/2 cup flour  
1/4 teaspoon freshly grated nutmeg (more or less to taste)

In a large saucepan, cook broccoli with bouillon in one cup of water until tender.  Do not drain.  In a small bowl, mix together milk, cubed Velveeta, Provel, flour, and half and half.  Add to cooked broccoli.  Heat until thickened, stirring constantly (about 3-5  minutes).  Remove half of soup from pan and blend with upright blender, immersion blender, or food processor until smooth.  Pour back into the pan, stir in nutmeg, heat through and serve.


This post is linked to:

Real Food Wednesdays
No Whine Wednesdays
What's on Your Plate
Cast Party Wednesday
What's Cooking Wednesday

Chicken Emil

Tonight's selection from the St. Louis Post-Dispatch cookbook of reader requested recipes from area restaurants, MORE SPECIAL REQUESTS, was Chicken Emil from Rich and Charlie's Pasta House Restaurant. It was delicious. 

This wonderful restaurant-quality meal goes together quicker than you might think.  Clean the chicken and broccoli the night before, wrap well and keep refrigerated.  Measure out all of your ingredients before you start cooking.  (Having a great prep bowl set can be a great boon to any cook and they make life so much easier!)  The sauce can be made ahead as well.  I had this meal on the table in about 40 minutes.

CHICKEN EMIL

3/4 cup (1-1/2 sticks) softened butter, divided
2 tablespoons all-purpose flour
2 boneless, skinless chicken breast halves (about 8 ounces each)
1/2 cup Italian-seasoned dry bread crumbs
1-1/2 cups chicken stock
3/4 cup thinly sliced mushrooms (about 3 ounces)
1 cup broccoli florets  (See note)
2 tablespoons chopped prosciutto (about 1 slice)
1 clove garlic, chopped
1 pinch red pepper flakes
Juice of 1/2 lemon (about 2 Tablespoons)
1/2 cup dry white wine
2 cup shredded provel cheese (8 ounces), divided*

Preheat oven to 350 degrees F. Melt 1/4 cup butter; set aside.

In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.

Rinse chicken and pat dry.  Cut each piece of chicken in half.  Coat chicken with bread crumbs, pressing firmly.  Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked.  Keep chicken warm while you make the sauce.

In a large ovenproof skillet, bring stock to a boil; whisk in better-flour mixture.  bring to a boil and cook, stirring until mixture thickens.  Reduce to a simmer.  Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine.  Simmer 5 minutes.

Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly.  Place in oven and bake just until cheese melts, 3 o 4 minutes. 

Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese.  Pour sauce over all; serve immediately.

Note:  If using fresh broccoli, cut florets and steam or microwave just until crisp tender,  If using frozen broccoli spears or florets, thaw and drain well.

Tester's note:  The sauce may be started about 30 minutes ahead.  prepare as directed, but do not add mushrooms and broccoli.  Just before serving, add vegetables and simmer until hot, about 7 minutes.

Serves 4.

*Provel cheese is a St. Louis invention.  If you don't have access to it in your area (and unless you live here in the Mississippi Valley you probably don't), Provolone  makes an adequate substitute.


(More information on provel cheese can be found here.)

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