This Asian-American fusion sandwich is made with an egg foo young patty topped with classic condiments. The sandwich dates to the growth of Chinese-American restaurants in the cities of St. Louis, Columbia, Jefferson City, and Springfield, Missouri, in the 1940s. One origin story credits Steven Yuen of Park Chop Suey restaurant in St. Louis as the creator. The name of the sandwich is reportedly a reference to Yuen's hometown of St. Paul, Minnesota.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 eggs
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 tsp soy sauce
- ¼ tsp cornstarch
- 4 Tbsp vegetable oil, divided
- 1 cup fresh bean sprouts
- ¼ cup green onion, finely chopped
- ¼ cup celery, sliced
- ¼ cup yellow onion, slivered
- 1 tsp sesame oil
- 1 cup cooked pork, ham, chicken, or shrimp, chopped
- 8 slices soft white bread
- Iceberg lettuce, as needed
- 4–8 slices ripe tomatoes
- 4 dill pickle slices
- ¼ cup mayonnaise
Directions
- Whisk together the eggs, salt, and pepper in a small bowl.
- In a small bowl or cup, whisk together the soy sauce and cornstarch.
- Pour 1 tablespoon of oil into a skillet set over medium heat.
- Add the bean sprouts, green onion, celery, and onion and sauté until cooked through.
- Stir together the beaten eggs, soy sauce and cornstarch mixture, cooked vegetables, sesame oil, and meat of choice in a large mixing bowl.
- Pour 1 tablespoon of oil into a skillet set over medium heat.
- Add about a ¼ of the mixture to the hot oil, cook until the bottom browns, and then flip to cook the other side.
- Transfer the browned patty to paper towel to drain.
- Repeat the previous three steps until all four patties are cooked.
- Place each of the egg foo young patties on a piece of white bread.
- Top with lettuce, tomato, pickle, mayonnaise, and an additional piece of bread.
- Slice diagonally.
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