Marv ’n’ Joe Sandwiches
In the small city of Logan, Utah, the Marv ’n’ Joe Sandwich has earned its place as a local legend. This open-faced masterpiece has been a lunchtime favorite at Utah State University for decades, thanks to two visionary engineering professors—Marvin W. Halling and Joseph A. Caliendo—who originally created the recipe. Soon after, a local bakery embraced the sandwich, propelling it to campus-wide fame. Today, you can bring this Aggie-approved favorite into your own kitchen and find out why it’s been a staple for generations!
Ingredients
| Ingredient | Amount |
|---|---|
| Sourdough bread or Texas toast, cut in half | 4 large slices |
| Butter, room temperature | 4 tablespoons |
| Garlic, pressed | 1-2 cloves |
| Heirloom or Beefsteak tomato slices | 8 large (2-4 fruits, depending on size) |
| Olive oil | 2 teaspoons |
| Balsamic vinegar | 1 teaspoon |
| Kosher salt & freshly ground black pepper | To taste |
| Smoked provolone cheese | 8 slices |
| Parmesan cheese, shaved | 2-4 oz (to taste) |
| Fresh thyme, parsley, or basil (optional) | For garnish |
Instructions
- Lightly toast the bread on the lowest toaster setting to ensure a crisp texture.
- Set the oven to broil on low. In a small bowl, mix garlic and butter, then spread the garlic butter onto each piece of bread.
- Place a tomato slice on each bread piece and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
- Add a generous sprinkle of shaved Parmesan, then top each sandwich with a slice of smoked provolone.
- Arrange the sandwiches on a baking sheet and broil for 4-7 minutes, or until the cheese turns golden and bubbly.
- Garnish with fresh herbs if desired, serve immediately, and enjoy this beloved classic!
