St. Paul Sandwich
Ever wondered what happens when Chinese-American cuisine meets Midwest comfort food? The St. Paul Sandwich is that delicious collision – a crispy egg foo young patty nestled between slices of white bread with fresh, crunchy toppings. This St. Louis staple is the ultimate quick lunch that delivers big on flavor without breaking the bank!
What makes the St. Paul Sandwich truly special is its perfect balance of textures – the fluffy egg patty studded with bean sprouts and chicken, the cool crispness of lettuce and tomato, and that essential tang from pickles and mayo. It’s a handheld marvel that brings together unexpected ingredients in the most satisfying way. Trust me, once you try this, takeout will never be the same!
Ingredients
For the Egg Foo Young Patty:
- 2 tsp vegetable oil
- 4 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup chicken, cooked and diced
- 1/3 cup green onions, thinly sliced
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Assembly:
- 8 slices white bread
- 8 leaves iceberg lettuce
- 2 tomatoes, thinly sliced
- 1/4 cup dill pickle chips
- 1/4 cup mayonnaise
Steps
- Prepare the egg mixture by combining the beaten eggs, bean sprouts, diced chicken, green onions, and garlic powder in a medium bowl. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly distributed. The mixture should be chunky but well combined.
- Heat the 2 teaspoons of vegetable oil in a large non-stick skillet over medium heat (350°F/175°C) until shimmering but not smoking. Swirl to coat the pan evenly. Using too high heat will burn the eggs before they’re cooked through.
- Pour the egg mixture into the hot pan, dividing it into 4 equal portions to create individual patties. Each patty should be about 4-5 inches in diameter. If your pan isn’t large enough, cook in batches of 2 patties.
- Cook the patties for 3-4 minutes on the first side until the edges appear set and the bottom is golden brown. You’ll know it’s ready to flip when the edges look dry and small bubbles appear on the surface.
- Flip each patty carefully using a wide spatula and cook for an additional 2-3 minutes until the second side is golden brown and the egg is completely set. The internal temperature should reach 160°F (71°C) for food safety. The patties should be firm but not rubbery when pressed lightly.
- While the patties cook, prepare the sandwich bases by spreading approximately 1 1/2 teaspoons of mayonnaise on each of the 8 slices of white bread. The mayo not only adds flavor but prevents the bread from becoming soggy from the other ingredients.
- Layer each bottom slice with 1 leaf of iceberg lettuce, followed by 2-3 slices of tomato. The lettuce creates a moisture barrier between the bread and other toppings.
- Place one hot egg patty on top of each prepared bread base. Immediately top each patty with 5-6 pickle chips, distributing them evenly across the surface.
- Complete each sandwich by placing another lettuce leaf on top of the pickles, then the remaining bread slice (mayo side down). Press gently to secure all ingredients.
- Slice each sandwich diagonally for the classic diner presentation. Serve immediately while the egg patty is still warm and the vegetables are crisp and fresh.
Smart Swaps
- Replace white bread with whole grain bread for extra fiber and nutrients
- Substitute turkey for chicken to reduce calories by about 15% per serving
- Use avocado mayo instead of regular mayo for healthier fats (use same 1/4 cup amount)
- Try alfalfa sprouts in place of bean sprouts for a different texture and nutrient profile
Make It Diabetes-Friendly
- Use 100% whole grain bread (reduces net carbs by 6g per sandwich)
- Replace half the eggs with 1 cup egg whites (reduces calories while maintaining protein)
- Skip the mayo and use 2 tablespoons plain Greek yogurt mixed with 1/2 teaspoon Dijon mustard (reduces fat and adds protein)
- Add extra vegetables like 1/4 cup sliced cucumber and 1/4 cup grated carrots to increase fiber and slow carbohydrate absorption
- Serve with a side of 1/2 cup edamame instead of chips for additional protein without significant carb impact
Pro Tips
- For an extra crispy egg patty, let the bean sprouts drain thoroughly before mixing with eggs
- Toast the bread lightly for structural integrity – crucial for handling this loaded sandwich
- Make a double batch of patties and refrigerate extras for up to 2 days – just reheat in a skillet for 30 seconds per side
- Serve immediately after assembly; this sandwich doesn’t improve with time and is best enjoyed fresh