Marv ’n’ Joe Sandwiches

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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.

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🧾 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

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👨‍🍳 How to Make It

1. 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.
2. Mix the Garlic Butter
   Combine the softened butter with the minced garlic. Slather it generously on each toasted slice.
3. 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.
4. 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.
5. 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.