St. Paul Sandwich (Paleo, Low Carb, Gluten Free)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Egg Foo Young patties
- ΒΌ cup Quick Pickled Red Onions
- ΒΌ cup paleo mayonnaise or store-bought paleo mayonnaise
- ΒΌ cup Whole30 Sriracha
- 8 slices Paleo sandwich bread see post for recommendations
- 8 slices tomato
- 4 leaves Romaine lettuce or butter lettuce
Method
- Go grab some Egg Foo Young patties and your jar of Quick Pickled Red Onions ! You can heat the patties in a toaster oven or air fryer at 325Β°F for 5 minutes or until warmed through. (You can also assemble the sandwiches with cold Egg Foo Young, too!)
- In a small bowl, whisk together the mayonnaise and sriracha and slather the sriracha mayonnaise on one side of each piece of bread.
- Pile each sandwich with two paleo Egg Foo Young patties , two tomato slices, a handful of Quick Pickled Red Onions , and a lettuce leaf.
- Top the remaining pieces of bread on top of the four sandwiches. Slice each St. Paul sandwich in half and enjoy!