Vegan Bacon BLT Grilled Cheese (Printable)

A delicious plant-based take on the classic BLT sandwich, featuring smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese between grilled bread.

# What you need:

→ Smoky Tempeh Bacon

01 - 7.05 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 2-3 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 3-4 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 -
  • It satisfies that deep craving for something smoky and indulgent without any compromise.
  • The tempeh gets genuinely crispy and holds its texture even after melting cheese over it.
  • You can make it start to finish in half an hour, perfect for a quick lunch that feels special.
  • It works as comfort food that actually leaves you feeling good afterward.
02 -
  • Don't cook the tempeh bacon on high heat or it will burn before it crisps, medium is the sweet spot.
  • If your vegan cheese isn't melting, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Let the marinated tempeh sit for the full 10 minutes, rushing this step leaves you with flat flavor.
  • Press the sandwich gently while grilling but don't smash it, you want compression not pancake.
03 -
  • Toast the bread lightly before assembling if you want extra crunch and insurance against sogginess.
  • Make a double batch of tempeh bacon and keep it in the fridge, it's perfect for quick breakfasts all week.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the most consistent golden crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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