Vegan Bacon BLT Grilled Cheese (Printable)

A plant-based BLT with smoky tempeh bacon, crisp lettuce, juicy tomato, and melty vegan cheese grilled between bread.

# What You Need:

→ Smoky Tempeh Bacon

01 - 7.05 oz tempeh, sliced into thin strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon maple syrup
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon liquid smoke
07 - 0.5 teaspoon garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

09 - 4 slices sourdough or vegan sandwich bread
10 - 4 slices vegan cheese
11 - 1 medium tomato, sliced
12 - 4 leaves crisp lettuce
13 - 2 tablespoons 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 in half and serve immediately.

# Expert Advice:

01 -
  • The tempeh gets crispy on the edges and stays chewy in the middle, giving you that bacon texture everyone craves.
  • It comes together in half an hour, so you can make it on a weeknight without any stress.
  • The smoky, sweet marinade seeps into every bite, and the melted cheese holds everything together like a warm hug.
  • You can use whatever bread or cheese you have on hand, and it still turns out incredible every time.
02 -
  • Don't rush the tempeh marinade, even 10 minutes makes a huge difference in how much flavor it absorbs.
  • Keep the heat on medium-low when grilling the sandwich, because high heat will burn the bread before the cheese melts.
  • Press the sandwich gently with a spatula while it cooks, but don't smash it flat or you'll squeeze out all the good stuff.
03 -
  • Make extra tempeh bacon and store it in the fridge, it's perfect for quick breakfast wraps or salads later in the week.
  • If you don't have liquid smoke, add an extra pinch of smoked paprika and a tiny splash of balsamic vinegar for depth.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
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