Save My college roommate was the one who first sliced tempeh thin enough to really crisp up, and I stood there watching her flip those strips with a confidence I didn't have yet. The kitchen smelled like a diner, all smoke and sizzle, but everything on the counter was plant-based. She built the sandwich without measuring anything, just layering and pressing until the cheese started to ooze. I took one bite and realized I'd never miss the original again.
I made this for my brother once when he came over unannounced, skeptical about the whole vegan thing. He ate both halves without saying a word, then asked if I had more tempeh in the fridge. That was the day he stopped making jokes about my groceries. Now he texts me for the marinade ratio every few weeks, and I always pretend I have to look it up even though I know it by heart.
Ingredients
- Tempeh: Slice it as thin as you can manage without it falling apart, because thinner pieces get crispier and soak up more marinade.
- Soy sauce: This is your salty base, and it brings out the umami that makes the tempeh taste rich and savory.
- Maple syrup: The sweetness balances the smoke and salt, and it helps the edges caramelize beautifully in the pan.
- Olive oil: It keeps the tempeh from sticking and adds a little richness to the marinade.
- Smoked paprika: This is what gives you that deep, smoky flavor without needing a grill.
- Liquid smoke: Optional, but it takes the smokiness to another level if you want that campfire bacon vibe.
- Garlic powder: Just enough to add a savory backbone without overpowering the smoke.
- Black pepper: Freshly ground makes a difference, adding a sharp bite that wakes everything up.
- Sourdough bread: The slight tang and sturdy texture hold up to all the fillings without getting soggy.
- Vegan cheese: Pick one that melts well, because that gooey center is half the reason this sandwich works.
- Tomato: Use a ripe one and slice it thick so every bite has that juicy burst.
- Lettuce: Crisp varieties like romaine or iceberg add crunch and freshness to balance the richness.
- Vegan butter: This is what makes the outside golden and crispy, so don't skimp on it.
Instructions
- Marinate the tempeh:
- Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl until it's smooth. Toss in the tempeh strips and let them sit for 10 minutes, turning them once or twice so every piece gets coated.
- Cook the tempeh bacon:
- Heat a non-stick skillet over medium heat and add the marinated tempeh in a single layer. Cook for 2 to 3 minutes per side until the edges are browned and a little crispy, then transfer to a plate.
- Butter the bread:
- Spread vegan butter on one side of each slice, making sure you get it all the way to the edges. This is what creates that golden crust you want.
- Build the sandwiches:
- Lay two slices of bread buttered side down, then layer on a slice of cheese, half the tempeh, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread, buttered side up.
- Grill to perfection:
- Heat a large skillet or grill pan over medium-low heat and place the sandwiches in carefully. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted and starting to ooze out the sides.
- Serve:
- Slice each sandwich in half and serve immediately while the cheese is still gooey. The contrast between the crispy bread and the soft, melty center is everything.
Save There was one afternoon when I made this for a potluck, and I watched people take hesitant first bites, then go back for seconds without asking what was in it. Someone finally asked if I'd used real bacon, and I just smiled. That's when I realized this recipe didn't need an explanation, it just needed to be tasted.
Choosing Your Bread
Sourdough is my go-to because it has enough structure to hold everything together and the tang plays well with the smoky tempeh. If you want something softer, a good sandwich bread works just fine, but make sure it's sturdy enough not to fall apart when you flip it. I've also used ciabatta when I wanted something with more chew, and it turned out fantastic. Gluten-free bread works too, just toast it lightly first so it doesn't get mushy.
Vegan Cheese Tips
Not all vegan cheeses melt the same way, so I always test a new brand in a small pan before committing to a whole sandwich. The ones with a bit of oil or coconut cream tend to get gooey and stretchy, which is exactly what you want here. I like a smoky cheddar style or a creamy mozzarella, depending on my mood. If your cheese isn't melting fast enough, cover the pan with a lid for the last minute to trap the heat.
Serving Suggestions
This sandwich is rich enough to be a meal on its own, but I love serving it with a simple side salad or a cup of tomato soup for dipping. If you want to make it feel more like brunch, add a handful of crispy hash browns on the side. Pickles are also a great addition, either tucked inside the sandwich or served on the plate for a tangy contrast.
- Add sliced avocado for extra creaminess and a boost of healthy fats.
- Try adding a smear of vegan mayo or spicy mustard on the inside for more flavor.
- Serve with sweet potato fries or a handful of kettle chips for a casual lunch vibe.
Save This sandwich has become my answer to anyone who thinks plant-based food is boring or complicated. It's proof that you don't need much to make something crave-worthy, just good ingredients and a little bit of time.
Recipe FAQs
- → Can I prepare the tempeh bacon ahead of time?
Yes, you can marinate and cook the tempeh bacon up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling your sandwich.
- → What vegan cheese works best for grilling?
Look for vegan cheeses labeled specifically for melting, such as brands that use starches or oils designed to melt smoothly. Avoid cold-pressed varieties, which don't melt as well.
- → Is liquid smoke essential for the tempeh bacon?
Liquid smoke adds authentic smoky flavor, but it's optional. If you skip it, increase the smoked paprika to 1.5 teaspoons for comparable depth.
- → How do I prevent the bread from getting soggy?
Toast your bread lightly before buttering, or assemble the sandwich shortly before grilling to minimize moisture absorption from the tomato and lettuce.
- → Can I make this gluten-free?
Absolutely. Simply substitute gluten-free bread and verify that your soy sauce is tamari or certified gluten-free. All other ingredients are naturally gluten-free.
- → What temperature should the skillet be for grilling?
Use medium-low heat to allow the cheese to melt while the bread toasts evenly without burning. This typically takes 3-4 minutes per side.