October 14, 2014

An Ode to my Favorite Sandwich. {Recipe}

sandwich melt recipe

Oh I loved you, Frisco melt.

With your voluptuous steak patties, made from the finest cuts of beef with pure cheesy goodness oozing from your core and the grilled sourdough bread dripping with tangy Frisco sauce.

But the end was inevitable and we had to end our decade long affair.

My cholesterol was up and my spirits were down. I could have played the “It’s me, not you” game, but your animal products are laden with saturated fat and cholesterol, not to mention the excess sodium and sugar that were making me sick.

Don’t worry about me, for I’ve met someone else.

His name is Vegan Frisco Melt and he treats me much better because he is free from cholesterol and animal products.

The Frisco melt was invented by Steak N Shake in 1934. It really is the cornerstone of their unique burger empire. I started working at a Steak N Shake when I was 16 and became hooked at the first bite. It was like a drug. The unusual flavor combinations of the sour bread, tangy sweet sauce, salty cheese and umami of the beef make your taste buds and neurotransmitters go crazy.

I was never a big burger person, but this is one that I couldn’t refuse. So when I became vegan, I knew that I had to recreate it and I think that I am pretty close.

Warning: This recipe contains processed foods and is not made of kale or any other super food. Proceed at your own risk.

Vegan Frisco Melt

Sourdough Bread (I used homemade gluten-free)
Veggie Burgers (your favorite variety, although the ones without beans are more authentic)
Vegan Cheese (I used cheddar style shreds)
Frisco Sauce (see recipe below)
Napa Cabbage

Fry up the veggie burgers or grill them. Add the cheese during the last three minutes so that it can melt. Meanwhile, toast or grill the bread. You can butter it, but I usually don’t as the burgers can be kind of greasy.

Once the burgers and bread are done, just assemble the sandwich with bread, burger, cabbage, tomato and sauce. (FYI: always season your tomatoes. Just a little salt and pepper on each slice really makes a difference.)

This sandwich really is simple. The hardest part is making the sauce and it is easy—or, you could just buy vegan Thousand Island dressing.

Frisco Sauce (homemade)

½ cup vegan mayo
1/4 cup ketchup
2 tsp cider vinegar
1/8 cup relish (dill or sweet)
1 tsp sugar (not needed if using sweet relish)
Salt and pepper to taste

Combine all ingredients in a small bowl. Refrigerate for at least an hour to let the ingredients marry.

Love elephant and want to go steady?

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Editor: Catherine Monkman

Photo: Author’s Own

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