Vegan Bacon BLT Grilled Cheese (Printable version)

A delicious plant-based take on the classic BLT with smoky tempeh bacon, fresh vegetables, and melty vegan cheese grilled to perfection.

# What You 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
07 - 1/2 tsp garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich Assembly

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

# Step-by-step guide:

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 in half and serve immediately.

# Expert Advice:

01 -
  • The tempeh gets crispy and smoky in a way that surprises even the most skeptical eaters.
  • It comes together in half an hour, making it perfect for those nights when you want comfort food without the wait.
  • The combination of warm, melty cheese and cool, crisp lettuce creates a texture contrast that keeps every bite interesting.
  • Leftovers reheat beautifully, and the tempeh bacon keeps for days in the fridge.
02 -
  • Do not marinate the tempeh for longer than 15 minutes or it will get too salty and lose its texture.
  • Medium low heat is essential for grilling the sandwich, anything higher and the bread will burn before the cheese melts.
  • Press the sandwich gently but firmly while grilling to help the cheese melt and the layers stick together.
  • Pat the tomato slices dry with a paper towel before assembling to prevent the sandwich from getting soggy.
03 -
  • Steam the tempeh for 10 minutes before marinating to remove any bitterness and help it absorb the flavors better.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the most beautiful golden crust.
  • Press the sandwich with a second skillet or a heavy pot while grilling for even browning and maximum cheese melt.
  • Let the cooked tempeh cool slightly before assembling so it does not wilt the lettuce.
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