Ok, since we are making homemade patties, we need to start the day before or early day of. Let’s put the patty mix together. In a large bowl, pour in the following contents: ground mushrooms, lentils, ¼ cup of onions, bell pepper, bread crumbs, jalepeno, onion & garlic salts, smoked paprika, 4 chopped basil leaves, black pepper, garlic oil and Italian herbs. Mix well, cover and allow to sit in the fridge overnight. The flavor will be BANG, BANG!

Game time! Heat skillet on the stovetop at medium-high. Add a light amount of avocado oil to cover the bottom. Once heated, remove patty concoction from fridge, roll into a medium size ball, flatten out to patty and place in skillet. Cover and cook patties for 5-6 minutes on each side. Don’t flip patty until crisp on the bottom. Once done set aside.

Time to make the vegan cheeze cheezier! Heat stovetop burner on medium and put on a small pot. Add about 1 tsp of avocado oil, the Credo queso and 2 tbsp of plant-based milk. Stir well…this should get creamy within a few minutes. Cheeze ready!

Ready for the finisher? Before we layer the sandwich, turn stovetop burner on medium-high, add vegan butter, garlic and about 1 tbsp of avocado oil. Flavor! This is gonna make the melt special!

Layering…bottom bread slice, shroom patty, marinara to cover the patty, extra onions, a few basil leaves, the cheeze drip (enough to cover patty) then the top slice of bread. Place sandwich in skillet and brown both sides to your liking. I know you can smell it.

Done! Remove and enjoy! Use the extra marinara for sandwich dipping!