Vegan Bacon BLT Grilled Cheese (Printable Version)

A plant-based BLT featuring smoky tempeh bacon, fresh lettuce, juicy tomato, and melty vegan cheese grilled to golden perfection.

# What You'll Need:

→ Smoky Tempeh Bacon

01 - 7 oz tempeh, sliced into thin strips
02 - 2 tbsp soy sauce
03 - 1 tbsp maple syrup
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp liquid smoke, optional
07 - 1/2 tsp garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

09 - 4 slices vegan sourdough or sandwich bread
10 - 4 slices vegan cheese
11 - 1 medium tomato, sliced
12 - 4 leaves crisp romaine or iceberg lettuce
13 - 2 tbsp vegan butter or margarine

# How to Make It:

01 - In a mixing bowl, whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper. Add tempeh strips and marinate for 10 minutes.
02 - Heat a non-stick skillet over medium heat. Add marinated tempeh and cook for 2 to 3 minutes per side until browned and slightly crispy. Remove from heat and set aside.
03 - Spread vegan butter on one side of each bread slice.
04 - Place two slices of bread, buttered side down, on a clean surface. Top each with a slice of vegan cheese, half the smoky tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese. Cover with remaining bread, buttered side up.
05 - Heat a large skillet or grill pan over medium-low heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
06 - Slice sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • The tempeh bacon gets this addictive crispy-chewy texture that makes you forget it's not the original.
  • Everything melts together into one gooey, smoky, fresh bite that tastes like nostalgia with a modern upgrade.
  • It comes together in half an hour, so you can make it on a lazy Sunday or a busy weeknight without stress.
  • You can prep the tempeh bacon ahead and just assemble sandwiches whenever the craving hits.
02 -
  • Don't skip the marinating time, those 10 minutes let the tempeh absorb all the smoky, sweet, salty goodness.
  • Keep the heat at medium-low when grilling the sandwich or the bread will burn before the cheese melts.
  • Press gently with your spatula while cooking to help the cheese melt faster and bind everything together.
  • If your vegan cheese isn't melting well, cover the skillet with a lid for the last minute to trap the heat.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the most gorgeous golden crust.
  • Let the tempeh cool for a minute after cooking so it firms up and doesn't fall apart when you bite into the sandwich.
  • Taste your marinade before adding the tempeh, if it needs more sweetness or smoke, adjust it then instead of trying to fix it later.
  • If you want an extra layer of flavor, spread a thin layer of vegan mayo or mustard on the inside of the bread before assembling.
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