This St. Louis curiosity gained fame in the city’s Chinese-American restaurants. How it gained its name is part of the sandwich’s disputed history, but its St. Louis origins are unquestionable.
- 2 tsp Schnucks vegetable oil
- 4 Schnucks eggs, beaten
- 1 cup bean sprouts
- ½ cup chicken, cooked and diced
- ⅓ cup green onions, thinly sliced
- ½ tsp Schnucks garlic powder
- 8 slices Schnucks white bread, divided
- 8 leaves iceberg lettuce, divided
- 2 local tomatoes, thinly sliced, divided
- ¼ cup dill pickle chips, divided
- ¼ cup mayonnaise, divided
- Salt and pepper, to taste
- In a small pan, heat ½ teaspoon oil over medium heat. In a medium bowl mix eggs, bean sprouts, chicken, green onions, garlic powder, salt and pepper until combined.
- Sauté ½ cup of egg mixture until golden brown, about 2-3 minutes per side, flipping once. Repeat for remaining egg mixture, adding ½ teaspoon oil each time, to make four egg patties.
- Assemble sandwiches by topping bread with egg patties and remaining ingredients.
336 Calories Per Serving
SATURATED FAT: 3G