St. Paul Sandwich
One of America's most unusual regional sandwiches, the St. Paul Sandwich puts a crispy egg foo young patty on white bread with lettuce, tomato, pickles, and mayonnaise. Found almost exclusively in St. Louis Chinese restaurants, this Chinese-American fusion creation has been mystifying and delighting locals since the 1930s.
Equipment Needed
Instructions
Prepare the vegetables: Roughly chop the bean sprouts. Dice the green onions and water chestnuts. If using meat, dice it into small pieces.
Mix the egg foo young batter: In a large bowl, beat the eggs well. Add soy sauce, sesame oil, and white pepper. Fold in bean sprouts, green onions, water chestnuts, and meat if using.
Heat the skillet: Heat vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
Cook the patties: Pour about 1/2 cup of the egg mixture into the pan, forming a patty about 4-5 inches wide. Cook for 2-3 minutes until the bottom is golden brown and set.
Flip and finish: Carefully flip the patty and cook another 2 minutes until golden on both sides and cooked through. The patty should be crispy on the edges. Repeat with remaining batter to make 4 patties.
Drain the patties: Place cooked patties on a paper towel-lined plate to drain any excess oil.
Prepare the bread: Spread mayonnaise generously on one side of each bread slice. Use soft white sandwich bread - this is traditional.
Layer the sandwich: On a mayo-spread slice, place a lettuce leaf, then tomato slices, then pickle slices. This order is traditional.
Add the egg foo young: Place a hot egg foo young patty on top of the pickles. The patty should be hot to contrast with the cool vegetables.
Close and serve: Top with the second mayo-spread bread slice. Cut diagonally and serve immediately. Optionally, serve with a side of brown gravy for dipping (some restaurants offer this).
💡 Pro Tips & Variations
- Origins mystery: No one knows exactly who invented the St. Paul Sandwich or why it's called that (St. Paul is in Minnesota, not Missouri). It's been a St. Louis Chinese restaurant staple since at least the 1930s.
- White bread only: Part of the charm is the contrast between the Chinese-American egg foo young and classic American white sandwich bread. Don't use fancy bread.
- Keep it simple: Traditional St. Paul Sandwiches stick to lettuce, tomato, pickle, and mayo. Don't get creative with the toppings.
- Order it in St. Louis: Almost every Chinese restaurant in St. Louis serves St. Paul Sandwiches. Outside St. Louis, they're virtually unknown.
- Try the gravy: Some places serve brown gravy on the side for dipping - it's surprisingly good.
- Vegetarian version: Skip the meat in the egg foo young for a vegetarian sandwich that's just as authentic.