Marv ’n’ Joe Sandwiches
In Logan, Utah, the Marv ’n’ Joe sandwich isn’t just a bite to eat—it’s a slice of campus legend. Dreamed up by two Utah State University engineering professors, Marvin W. Halling and Joseph A. Caliendo, this open-faced delight became a reality when a local bakery put it on the menu. Years later, it’s still a staple for Aggies—and now you can make it right at home.
With garlicky toast, fresh tomatoes, and bubbling cheese, this sandwich is comforting, flavorful, and seriously satisfying. Perfect for a quick lunch or a low-fuss dinner that still feels special.
🧾 What You’ll Need
| Ingredient | Amount / Notes |
|---|---|
| Sourdough or Texas toast | 4 large slices, halved |
| Butter | 4 tbsp, softened |
| Garlic | 1–2 cloves, finely minced or pressed |
| Heirloom or beefsteak tomatoes | 8 thick slices (about 2–4 tomatoes) |
| Olive oil | 2 tsp |
| Balsamic vinegar | 1 tsp |
| Salt & black pepper | To taste |
| Smoked provolone cheese | 8 slices |
| Shaved Parmesan cheese | 2–4 oz, based on preference |
| Fresh herbs (optional) | Basil, thyme, or parsley for garnish |
👨🍳 How to Make It
- Start with the Toast
Give your bread a light toast in the toaster—just enough to crisp it up slightly and hold the toppings better. - Mix the Garlic Butter
Combine the softened butter with the minced garlic. Slather it generously on each toasted slice. - Build the Sandwiches
- Add a thick tomato slice to each buttered piece of bread.
- Drizzle with olive oil and balsamic vinegar.
- Season with a pinch of salt and freshly ground pepper.
- Sprinkle Parmesan over the tomatoes, then top each one with a slice of smoked provolone.
- Melt It All Together
Preheat your oven to a low broil. Place the assembled sandwiches on a baking sheet. Broil for 4–7 minutes, watching closely, until the cheese is melted, golden, and bubbly. - Garnish and Serve
Finish with chopped fresh herbs if you like, and serve hot. Best enjoyed fresh out of the oven when the cheese is perfectly gooey.
