#gerber

we've hit a combo here - another ham and cheese, but also, by my strict definition, not a sandwich.

this does not make this any less tasty, however. gerbers are a distinctly midwestern sandwich, specifically requiring provel cheese. i wasn't familiar, so i went looking for it in my local trader joes fancy cheese place. it was not there. i did some research.

provel is a processed cheese, like american cheese, which is a blend of swiss and provolone with added liquid smoke. it's got a very low melting point and is used on st louis-style pizzas. somehow, that style never gained national fame like new york and chicago.

when i finally got my hands on some provel, it was time for assembly. homemade garlic toast on french bread, topped with ham, topped with provel, topped with paprika. under the broiler long enough to get toasty. voila :)

it was really good - it read more like a toast than a sandwich - probably because that's what it is. the provel melted beautifully, and the slight smoky flavor was very nice with the paprika. i appreciated the strength of the toasted french bread, it had a lot more stability than regular toast would. it needed it! i was able to pick it up to eat it, which is unusual for an open-faced piece.

good sandwich! i don't think i'd eat the provel on pizza. slightly too chewy. maybe with other cheeses on a toast, or in a grilled cheese.

Gerber, 1975

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