Marv ’n’ Joe Sandwiches
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In Logan, Utah, the Marv ’n’ Joe sandwich isn’t just lunch—it’s campus folklore. Born from the minds of two engineering professors at Utah State University, Marvin W. Halling and Joseph A. Caliendo, this open-faced creation gained fame when a local bakery brought it to life on campus. Decades later, it’s still a favorite among Aggies—and now you can bring that same magic to your own kitchen.
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With buttery garlic toast, juicy tomatoes, and bubbling cheese, this sandwich is simple, satisfying, and packed with flavor. Whether you’re feeding a crowd or just craving something cozy, it’s a guaranteed hit.
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🧾 Ingredients
| Ingredient | Amount / Notes |
|---|---|
| Sourdough or Texas toast | 4 large slices, halved |
| Butter | 4 tbsp, room temperature |
| Garlic | 1–2 cloves, pressed |
| Heirloom or Beefsteak tomatoes | 8 large slices (2–4 tomatoes, depending on size) |
| Olive oil | 2 tsp |
| Balsamic vinegar | 1 tsp |
| Salt and pepper | To taste |
| Smoked provolone cheese | 8 slices |
| Shaved Parmesan cheese | 2–4 oz, to taste |
| Optional fresh herbs | Thyme, parsley, or basil for garnish |
👨🍳 Preparation
1. Toast the Bread
- Lightly toast the bread on the lowest toaster setting for extra crunch.
2. Make Garlic Butter
- Mix softened butter with pressed garlic.
- Spread generously on each slice of toasted bread.
3. Assemble the Sandwiches
- Top each slice with a tomato.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Sprinkle with Parmesan, then lay a slice of provolone on top.
4. Broil to Perfection
- Preheat oven to low broil.
- Place sandwiches on a baking sheet.
- Broil for 4–7 minutes, until cheese is melted, golden, and bubbling.
5. Garnish and Serve
- Top with fresh herbs if desired.
- Serve immediately while hot and melty.
