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Michelle Tam's Paleo St. Paul Sandwich
Michelle Tam
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This Paleo-fied, spiced-up Chinese-American fusion dish represents me in sandwich form! The classic Midwestern version of this recipe sandwiches golden-brown Chinese egg foo young patties between slices of white bread slathered with mayonnaise. In this healthier Paleo version, I've cut out the grains and added quick-pickled onions and a spicy sriracha mayonnaise to amp up the flavors. Plus, you can assemble it quickly with stuff you already have in the fridge!

Technique tip: You can make the egg foo young ahead of time and you can throw together this sandwich in less than 5 minutes!

Swap option: Want to use leftover stir-fry as the filling? Chop it up into bite-sized pieces and use about 2 cups in place of the frozen spinach and ham.


  • Quick Pickled Onions

    • 1/4 cup apple juice
    • 1/2 cup apple cider vinegar
    • 1/2 teaspoon kosher salt
    • 1 small red onion, thinly sliced
  • Egg Foo Young

    • 6 large eggs
    • 1/4 cup coconut flour or 1/2 cup cassava flour
    • 1 teaspoon fish sauce
    • 1/2 teaspoon apple cider vinegar
    • 1 cup diced ham or cooked meat of choice
    • 10 ounces frozen chopped spinach, thawed and squeezed dry
    • 2 scallions, thinly sliced
    • 1 tablespoon minced fresh cilantro
    • 1/2 teaspoon baking soda
    • freshly ground black pepper
    • ghee or avocado oil, for frying
  • Paleo St. Paul Sandwiches

    • 1/4 cup Paleo mayonnaise
    • 1/4 cup Paleo sriracha
    • 8 slices Paleo grain-free bread
    • 4 leaves green leaf lettuce
    • 8 thin slices tomato


For the quick-pickled onions:

Combine the apple juice, vinegar and salt in a bowl and mix well. Add the onions to the brine and submerge completely.

Cover and set aside in the fridge for at least 30 minutes and up to a week before using.

For the egg foo young:

1. In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce and apple cider vinegar until smooth.

2. Mix in the ham, spinach, scallions, cilantro, baking soda and some freshly ground black pepper.

3. Melt a tablespoon of ghee in a cast-iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan and flatten the pancake to 1/2-inch thick with the back of a spoon. (Don't overcrowd the pan!)

4. Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking them on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.

5. Repeat until you're out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. You should end up with at least 8 egg foo young patties.

For the St. Paul sandwiches:

1. In a small bowl, whisk together the mayonnaise and sriracha.

2. Spread the sriracha mayonnaise on 1 side of each piece of bread.

3. Top each of 4 slices of bread with 1 lettuce leaf, 2 egg foo young patties, 2 tomato slices, a handful of pickled onions.

4. Place the remaining pieces of bread on top of the four sandwiches and serve immediately.