A delightful twist on the classic St. Paul Sandwich, this recipe combines Asian-inspired flavors with a comforting sandwich presentation.
Crack the eggs into a mixing bowl and whisk them together with the salt and pepper until well combined.
Whisking the eggs thoroughly ensures a uniform texture in the patties.
In a small bowl, mix the soy sauce and cornstarch until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps.
Heat a skillet over medium heat, add a little oil, and sauté the bean sprouts, green onion, celery, and yellow onion until tender. Let them cool.
Cooking the vegetables enhances their flavor and softens their texture.
Combine the cooled vegetables and the soy sauce mixture into the beaten eggs, stirring to mix evenly.
Ensure the vegetables are cool to prevent the eggs from cooking prematurely.
Heat a skillet over medium heat, add a little oil, and pour in about half a cup of the egg mixture. Cook until the bottom is golden, then flip and cook the other side.
Use a non-stick skillet for easier flipping.
Assemble the sandwich by placing a lettuce leaf, a slice of tomato, and a cooked patty between two slices of bread spread with mayonnaise.
Toast the bread lightly for added texture.
Serve the sandwich warm and enjoy your delicious creation.
Pair with a side salad or chips for a complete meal.
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