St Paul Sandwich Recipes
ST. PAUL SANDWICH
A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together eggs, salt, and pepper.
- Whisk together the soy sauce with cornstarch in a small bowl or cup.
- Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool.
- When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
- Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.
- When the underside browns, flip the patty and brown the other side.
- Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.
SAINT PADDY'S IRISH SANDWICH
This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).
Provided by bignosekate
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
- Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Nutrition Facts : Calories 461.4 calories, Carbohydrate 34 g, Cholesterol 97.3 mg, Fat 24.8 g, Fiber 3.1 g, Protein 25.4 g, SaturatedFat 7.3 g, Sodium 1756.9 mg, Sugar 4.1 g
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- Heat 1 T of oil in skillet over medium heat and cook beansprouts, (if using), scallions and pepper, about three minutes until veggies are slightly wilted. Transfer to bowl and let cool a bit. Season with soy sauce and salt and pepper.
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- Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through but are still a little crunchy. Set them aside to cool.
- When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
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