How St. Paul Sandwiches Became A St. Louis Delicacy

St. Louis has an abundance of unique culinary creations that locals don’t care to convince outsiders to embrace: one being a St. Paul sandwich. It’s an egg patty topped with lettuce, tomato and pickles, and held together by white bread smothered in mayo. Regional eaters can now find variations of the sandwich that include pork belly, ham or shrimp. Sauce Magazine’s Matt Sorrell recently delved into how exactly the cult favorite was created. Sorrell joins host Sarah Fenske to talk about the sandwich’s rise to fame as a St. Louis classic. Also joining the discussion are Ben Welch, the Midwestern executive chef who’s been eating St. Pauls since he was a kid, and Kristin Liu, whose family owned Chinese Gourmet Restaurant in Florissant from 1984 until it closed in 2017.