St Paul sandwich
Ingredients:
Egg foo yong patty- 1 whole large egg
- pinch of salt
- pinch of white pepper or black pepper
- pinch of garlic powder
- 1⁄4 cup mung bean sprouts, roughly chopped
- 1 green onion, finely chopped white parts
- 1 to 2 ounces ham steak, cut into small pieces (a bit less than 1/4 cup)
- 1 to 2 tablespoons carrot, shredded with a peeler and chopped into small pieces
- 3 tablespoons neutral oil
Sandwich assembly
- 2 slices of white bread
- 2 to 4 teaspoons mayonnaise
- 4 to 6 dill pickle chips
- iceberg lettuce, chopped or shredded
- 1 tomato slice
- salt and ground black pepper
Directions:
In a medium bowl, add spices to a whole large egg and then whisk. Add in all of the vegetables and/or ham; stir to combine.
Add three tablespoons of oil to a medium pan over medium heat. When the oil is shimmering, pour the egg mixture into the oil and fry the first side until it's browned and set, about 4 minutes or so. While the first side is frying, tighten up the egg mixture with your spatula to keep it in a circular shape around the size of your piece of bread.
Once the first side has browned, flip the egg foo young patty and cook for another 3 minutes. After 3 minutes, move the egg foo young patty to a paper towel-lined plate or sheet pan while you prepare the rest of the sandwich
Add a thin layer of mayonnaise to two white bread slices and then add as many pickles as you desire to the bottom slice.
Top the pickles with the egg foo young patty, then add lettuce and the tomato slices. Salt and pepper the tomato slices and then close the sandwich. Serve and enjoy