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A hand holds a sandwich with lettuce, tomato, onion, fried egg, and various meats between two slices of white bread. A knife lies on a wooden cutting board in the background.
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5 from 1 vote

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.
Prep Time10 minutes
Active Time5 minutes
Total Time15 minutes
Course: dinner, Lunch
Cuisine: American, Chinese
Keyword: St. Paul Sandwich
Yield: 1 sandwich
Calories: 693kcal
Author: Author: Maddy & JD - Them Bites

Ingredients

For the Gravy (optional)

  • 1 tbsp vegetable oil
  • 1 tbsp flour
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • 1 cup chicken broth
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • ½ tsp dark soy sauce
  • ¼ tsp sesame oil
  • cornstarch slurry 1 tbsp water + 1 tbsp cornstarch, mixed

For the Sandwich

  • 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

For the Gravy

  • Heat a pot over medium heat. Add oil and flour. Whisk until combined, about 1 minute. Then add turmeric, paprika, onion powder, garlic powder, and white pepper. Mix until combined.
  • Then, slowly whisk in the chicken broth, a little at a time. Bring to a simmer and add everything else (except the slurry). Stir and simmer for a minute.
  • Next, stir in the cornstarch slurry. Remove from the heat, stir occasionally while you make the sandwich. It will thicken as it sits.

For the Sandwich

  • 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: 693kcal | Carbohydrates: 37g | Protein: 9g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 5mg | Sodium: 1612mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg