You melt my heart.
Imagine the most melty, comforting, ooey-gooey sandwich you can think of and then make it vegan: meet the lentil Frisco melt. This patty melt is rich, savory and satisfyingly messy in the best way. It’s the kind of thing you crave at midnight or reach for when you need serious comfort food. Despite feeling indulgent, it’s a healthier alternative to late-night fast food and still hits every nostalgic note.
These lentil patties are versatile — great for sandwiches, burgers, or on their own. They’re baked, hold together well, and pack plenty of flavor. The base is mostly lentils and breadcrumbs with a flax egg to bind. Swap regular breadcrumbs for gluten-free ones and use gluten-free bread to make the whole sandwich suitable for both vegan and gluten-free diets.
While the patties bake you can whisk together a tangy, smoky vegan Frisco sauce. It’s creamy and bright — perfect on this sandwich and useful on many others. To assemble, spread the sauce on the bread, layer thinly sliced onions, add a hot lentil patty and vegan cheese if you like, then top with more sauce and the second slice of bread. Smash the sandwich in a hot pan so the bread gets crisp and browned while the inside becomes gooey.
These melts are addictive — they work for breakfast, lunch or dinner. After one bite you might find yourself daydreaming about the next. The combination of meaty lentil patties, smoky sauce and crisp bread is unforgettable.
Vegan Lentil Frisco Melt
Print Recipe
Ingredients
Lentil Patties
- 1 C. Cooked lentils
- 2 Tbsp. Flaxseed meal
- 3 Tbsp. Water
- 3/4 C. Panko bread crumbs
- 2 Tbsp. Olive oil
- 1 tsp. Liquid smoke
- 1 tsp. Soy sauce or tamari
- 1/2 tsp. Garlic powder
- a pinch of Salt and pepper
Vegan Frisco Sauce
- 1/2 C. Vegan mayo
- 2 Tbsp. Ketchup
- 2 tsp. Sweet pickle relish
- 2 tsp. Agave syrup
- 1 Tbsp. Apple cider vinegar
- 1 tsp. Smoked paprika
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/4 tsp. Salt
- a pinch of Black pepper
For the Melt
- Sandwich bread of choice
- 1/4 a White onion, sliced thin
- Vegan cheese (optional)
- Vegan butter for spreading on the bread
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, add the cooked lentils and roughly mash them with a fork or potato masher. Leave some texture — you want a chunky mixture, not a smooth paste.
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In a small bowl, whisk the flaxseed meal and water together and let it sit for a minute to thicken into a flax egg.
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Add the panko, olive oil, liquid smoke, soy sauce, garlic powder, salt and pepper to the lentils.
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Stir in the flax egg and mix until the ingredients hold together. The mixture should be easy to form into patties.
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Shape the mixture into 2 large patties (or 4 smaller ones). Roll into balls then flatten into patties.
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Place patties on a greased baking sheet and lightly spray the tops. Bake for about 20 minutes, flipping after 10, until firm and slightly crisp.
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While they bake, whisk together all Frisco sauce ingredients in a bowl. Taste and adjust seasoning, then set aside.
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Assemble each sandwich: spread sauce on one slice of bread, add sliced onion, a lentil patty and vegan cheese if using. Spread more sauce on the other slice and close the sandwich.
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Heat a skillet over medium-high. Add a little oil or spread vegan butter on the bread. Place the sandwich buttered-side down in the pan.
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Press the sandwich gently, brown one side for about a minute, butter the top slice, flip and brown the other side while pressing down so the sandwich becomes crisp and the filling melts.
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When both sides are golden and the inside is hot and gooey, remove from the pan and serve immediately.
Notes
This amount yields two larger sandwiches or four smaller ones.
