The St. Paul Sandwich: A Culinary Journey Through St. Louis

Some of my fondest childhood memories involve piling into our family’s wood-paneled station wagon and heading to our local Chinese takeout spot. The aroma of soy sauce, sizzling oil, and warm bread would fill the car, a symphony of deliciousness that always culminated in one glorious bite of a St. Paul sandwich. The crispy, savory egg foo young patty nestled between slices of soft white bread, adorned with crisp lettuce, juicy tomato, and creamy mayo – it was an experience that transcended simple sustenance. It was pure, unadulterated comfort food, a taste of home that I continue to crave.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 5 eggs, lightly beaten
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup fresh bean sprouts
• 1/4 cup green onion, finely chopped
• 1/4 cup sliced celery
• 1/4 cup slivered yellow onion
• 1 teaspoon soy sauce
• 1/4 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 cup cooked chicken or 1 cup cooked shrimp, chopped
• 8 slices soft white bread (such as Wonder)
• Cooking oil
• 4 pieces iceberg lettuce
• 4-8 slices ripe tomatoes
• 4 dill pickle slices
• 1/4 cup mayonnaise

Equipment Needed

• Small bowls
• Whisk
• Skillet
• Spatula

Instructions

1. In a small bowl, whisk together the eggs, salt, and pepper. Set aside.

2. In another small bowl or cup, whisk together the soy sauce and cornstarch until smooth. This mixture will help bind the egg foo young patty.

3. Heat a small amount of cooking oil in a skillet over medium heat. Add the bean sprouts, green onion, celery, and yellow onion. Sauté the vegetables until they are cooked through and slightly softened, approximately 5-7 minutes. Remove the vegetables from the skillet and set them aside to cool slightly.

4. Once the sautéed vegetables have cooled slightly, add them to the bowl with the beaten eggs. Add the soy sauce and cornstarch mixture, sesame oil, and your choice of cooked chicken or cooked shrimp (or other protein). Stir well to combine all the ingredients.

5. Return the skillet to the stove and heat a small amount of cooking oil over medium heat. Make sure the skillet is hot before proceeding; a hot skillet ensures a crispy patty.

6. Once the oil is hot, pour about 1/2 cup of the egg foo young mixture into the skillet. You may need to adjust the amount depending on the size of your skillet to create a patty that fits nicely on your bread.

7. Cook the patty until the underside is golden brown and set, about 3-4 minutes. Carefully flip the patty using a spatula and brown the other side for another 3-4 minutes, or until cooked through. The internal temperature should reach 165°F for chicken or shrimp.

8. Repeat steps 6 and 7 with the remaining egg foo young mixture, adding more oil to the skillet as needed.

9. To assemble the St. Paul sandwich, spread mayonnaise on two slices of soft white bread.

10. Place a piece of iceberg lettuce on one slice of bread, followed by slices of ripe tomatoes, and a few dill pickle slices.

11. Top with a freshly cooked egg foo young patty.

12. Place the other slice of bread on top, mayonnaise-side down.

13. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcrowd the pan: When cooking the egg foo young patties, make sure not to overcrowd the skillet. Cooking in batches ensures that each patty gets a nice, even sear.
• Adjust the protein: Feel free to experiment with different proteins. Pork, ham, or even tofu can be used instead of chicken or shrimp.
• Crispy edges: For extra crispy edges on your egg foo young patty, try adding a small amount of extra cornstarch to the egg mixture.
• Keep warm: If you’re making a large batch of patties, keep the cooked ones warm in a low oven (around 200°F) while you finish cooking the rest.
• Vegetable variations: Feel free to adjust the vegetables in the filling to your liking. Water chestnuts, bamboo shoots, or even shredded carrots would be delicious additions.
• Bread choice matters: The soft white bread is crucial for the authentic St. Paul sandwich experience. Its pillowy texture complements the crispy patty perfectly.
• Proper Temperature: Ensure your skillet is hot enough before adding the egg mixture. This will help the patty to cook evenly and prevent it from sticking to the pan.

Serving & Storage Suggestions

The St. Paul sandwich is best served immediately while the egg foo young patty is still hot and crispy. The contrast between the warm patty and the cool, crisp toppings is what makes this sandwich so delightful.

If you have any leftovers, the egg foo young patties can be stored in an airtight container in the refrigerator for up to 3 days. The sandwich itself is not ideal for storing, as the bread can become soggy. To reheat the patties, you can pan-fry them in a little oil or microwave them until heated through. Reheating in a pan will help retain some of the crispiness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	250mg	83%
Sodium	900mg	38%
Total Carbohydrate	35g	12%
Dietary Fiber	3g	12%
Sugars	7g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy St. Paul: Add a dash of sriracha or chili flakes to the egg mixture for a spicy kick.
• Vegetarian St. Paul: Omit the chicken or shrimp and add more vegetables, such as mushrooms or bell peppers.
• Gluten-Free St. Paul: Use gluten-free bread and tamari instead of soy sauce. Ensure your cornstarch is also gluten-free.
• Deluxe St. Paul: Add a slice of cheese (such as American or provolone) to the sandwich for an extra layer of flavor.
• Healthier version: Use whole wheat bread, reduce the amount of mayonnaise, and load up on extra vegetables for a slightly healthier take.
• Kimchi St. Paul: Add kimchi to the egg mixture for a funky, fermented twist.

FAQs (Frequently Asked Questions)

Q: Can I make the egg foo young patties ahead of time?
A: Yes, you can make the patties ahead of time and store them in the refrigerator. Reheat them in a skillet or microwave before assembling the sandwich.

Q: What’s the best way to keep the patties crispy?
A: To keep the patties crispy, don’t overcrowd the pan when cooking them, and make sure the oil is hot. Also, reheat them in a skillet instead of the microwave.

Q: Can I use frozen bean sprouts?
A: Fresh bean sprouts are best for this recipe, but if you only have frozen, make sure to thaw them completely and squeeze out any excess water before using them.

Q: What kind of bread is best for a St. Paul sandwich?
A: Soft white bread, like Wonder bread, is traditionally used for a St. Paul sandwich. Its soft texture complements the crispy egg foo young patty perfectly.

Q: Can I add other sauces besides mayonnaise?
A: While mayonnaise is the traditional condiment, you can certainly experiment with other sauces. Some popular options include sweet chili sauce, sriracha mayo, or even a drizzle of hoisin sauce.

Final Thoughts

The St. Paul sandwich is more than just a meal; it’s a culinary time capsule, transporting you back to simpler times with every bite. This iconic sandwich, with its humble ingredients and unique combination of flavors and textures, is a true testament to the power of comfort food. I encourage you to try this recipe and experience the magic of the St. Paul sandwich for yourself. Feel free to experiment with the variations and make it your own. And if you do, I’d love to hear about your experience! Pair it with a side of crispy wonton strips and an ice-cold glass of sweet tea for the full St. Louis experience.