This St. Paul Sandwich is a paleo, low carb, and gluten-free take on the Midwestern Chinese‑American classic. If you have Egg Foo Young patties in the fridge, you can assemble this sandwich in minutes.
This sandwich sums me up—umami-rich, paleo-friendly, and perfect for using leftovers.
Table of Contents
- What is a St. Paul Sandwich?
- How is this sandwich Paleo?
- Leftover Makeover
- What type of paleo bread can you use?
- Guinness World Records Title
- Ingredients
- How to make a St. Paul Sandwich
- Recipe card
What is a St. Paul Sandwich?
The St. Paul Sandwich is a Midwestern Chinese‑American classic: golden egg foo young patties and pickles tucked between two slices of white bread spread with mayonnaise. The sandwich became popular in St. Louis, but it’s said to be named after the creator’s hometown of St. Paul, Minnesota.
How is this sandwich Paleo?
This version removes grains from the bread and egg patties and uses paleo-friendly add-ins. I finish the sandwich with quick pickled red onions and a spicy sriracha mayonnaise to boost the flavor while keeping it gluten‑free and low carb.
Leftover Makeover
Leftovers are the best shortcut. Egg Foo Young is ideal for repurposing last night’s proteins and vegetables into patties. Make an extra batch of patties, and the next day you can build St. Paul Sandwiches in minutes—perfect for busy or hungry days.
What type of paleo bread can you use?
Grain-free sandwich bread is easy to find or bake. Use any reliable paleo sandwich loaf or mix. Store-bought paleo and keto loaves also work well if you want a faster option.
Guinness World Records Title
On August 6, 2020, this sandwich was part of a Guinness World Records attempt during a national sandwich relay. It was a fun highlight and a great excuse to share this nostalgic recipe with more people.
Ingredients
- Egg Foo Young patties
- Quick pickled red onions
- Paleo mayonnaise (store-bought works)
- Whole30 or paleo-friendly sriracha
- Paleo grain-free sandwich bread
- Tomato slices
- Romaine or butter lettuce
How to make a St. Paul Sandwich
Gather your Egg Foo Young patties and quick pickled red onions. Warm the patties in a toaster oven or air fryer at 325°F for about 5 minutes, or until heated through. You can also use them cold if you prefer.
Whisk together mayonnaise and sriracha in a small bowl. Spread the sriracha mayo on one side of each slice of bread.
Assemble each sandwich with two Egg Foo Young patties, two tomato slices, a handful of pickled red onions, and a lettuce leaf. Top with the remaining slice of bread.
Press gently, slice each sandwich in half, and enjoy.
For more recipe ideas, check the recipe index or explore other paleo recipes and cookbooks for inspiration.
PRINTER-FRIENDLY RECIPE CARD
St. Paul Sandwich (Paleo, Low Carb, Gluten Free)
Ingredients
- 8 Egg Foo Young patties
- 1/4 cup quick pickled red onions
- 1/4 cup paleo mayonnaise (or store-bought)
- 1/4 cup Whole30 or paleo-friendly sriracha
- 8 slices paleo sandwich bread
- 8 tomato slices
- 4 leaves romaine or butter lettuce
Instructions
- Warm Egg Foo Young patties in a toaster oven or air fryer at 325°F for about 5 minutes, or use them cold if preferred.
- Whisk together mayonnaise and sriracha. Spread the sriracha mayo on one side of each bread slice.
- On four slices of bread, layer two patties, two tomato slices, a handful of pickled red onions, and a lettuce leaf.
- Top with remaining bread slices, slice each sandwich in half, and serve.
Notes
Nutrition
Nutrition information is an approximation.