St. Paul Sandwich
This St. Louis staple is made with a crispy, savory egg foo young pancake sandwiches between white bread with tomato, lettuce, and pickles.
Yield: 1 sandwich
Calories: 504kcal
Materials
- 3 tbsp vegetable oil
- 2 large eggs
- ½ cup finely chopped white onion
- ½ cup finely chopped bean sprouts
- ½ tsp white pepper
- ½ tsp garlic powder
- salt
- ½ cup raw chopped shrimp can sub for pork, chicken or beef
- 2 slices white bread
- tomato slices
- mayo
- lettuce
- pickles
Instructions
- In a medium bowl, whisk together eggs. Add seasonings, bean sprouts, onion, and shrimp. Mix well to combine.
- Pour oil into a cast iron skillet. Heat over medium heat until hot. Gently dump in egg mixture, using a spatula to keep it in a rectangular shape. Cook until one side is very browned, about 5 minutes. Flip and cover skillet with a lid. Slightly lower the heat and cook for another 5 minutes.
- Remove egg foo young from the skillet and place on a paper towel lined plate. Smear mayo onto the slices of bread and assemble- egg foo young, tomato, lettuce, and pickles.
Video
Nutrition
Calories: 504kcal | Carbohydrates: 26g | Protein: 5g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Sodium: 239mg | Potassium: 77mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 2mg