Master the Ultimate Tomato Sandwich Recipe from My College Days

College life leaves a lasting impression. From all-nighters and last-minute study sessions to quirky roommates and shoestring budgets, those days pushed my culinary creativity to its limits. Like many, I have distinct memories of jazzing up instant ramen, stretching a single can of tuna, and occasionally treating myself at the campus café.

One such indulgence was the beloved Marv ‘n’ Joe. This open-faced sandwich gained fame across my quaint college town. Dreamed up by two engineering professors, Marv and Joe, who bonded over their love for garlic and tomato sandwiches, this dish quickly became iconic. Both professors considered it a career highlight.

Now that my college years are behind me, and I’ve moved away from that small town, I continue to whip up the Marv ‘n’ Joe at home—it’s just as delicious now as it was over two decades ago. The combination of crispy bread, juicy tomatoes, tangy vinegar, and melted cheese never fails to delight.

Crafting the Perfect Marv ‘n’ Joe

Crafting this sandwich is straightforward, yet the sequence in which you layer the ingredients is crucial. I’ve experimented with various methods, and this approach ensures everything melds beautifully.

For instance, it’s essential to drizzle the olive oil and vinegar right on the tomato slices. Doing this before placing the tomato causes it to slide off. Layering it this way allows the bread to absorb the flavors! Next, add the cheese, which helps secure the tomato in place, ensuring a neat and tasty sandwich.

How to Assemble the Marv ‘n’ Joe Tomato Sandwich

Here’s what you’ll need to make two delightful open-faced sandwiches:

• 1 large slice of sourdough bread, halved, or 2 smaller bread slices
• 2 tablespoons of garlic butter, divided, see below for a quick recipe
• 2 large heirloom tomato slices
• 1 teaspoon olive oil, divided
• 1 teaspoon balsamic vinegar, divided
• 2 slices of provolone cheese
• Shaved Parmesan cheese, as desired

Start by preheating your oven to broil, or set your toaster oven to the toast mode.

Arrange the bread on a baking tray. Spread the garlic butter on each piece evenly. If you don’t have premade garlic butter, just use regular butter and sprinkle some garlic salt over it.

Place a tomato slice on each bread piece, then evenly drizzle with vinegar and olive oil. Add a slice of provolone on top of each tomato, then finish with a generous amount of Parmesan.

Mix It Up

This recipe is wonderfully versatile, and it’s easy to customize based on your preferences:

• Bread: While sourdough is my go-to, feel free to use a split bagel, Texas toast, ciabatta, naan, or any bread you have available.
• Cheese: While I prefer provolone and Parmesan, mozzarella, Gruyere, and Swiss are excellent choices too. For a tangier taste, try adding some feta.
• Herbs: Fresh herbs like basil or oregano can elevate this sandwich. Add them after toasting for best flavor.
• Turkey: For added protein, layer a few slices of deli turkey under the tomato.