Save My roommate walked in just as I was flipping the first one, and the smell stopped her mid-sentence. She leaned over the pan, eyes wide, and asked if I'd ordered takeout. When I told her it was tempeh, she laughed and said there was no way. That sandwich converted her on the spot, and now she asks me to make it every time she's had a rough week.
I started making these on Sunday afternoons when I wanted something comforting but didnt want to spend hours in the kitchen. The first time, I forgot to press the sandwich down gently, and the cheese barely melted. Now I use a second pan on top for a minute or two, and it comes out perfect every time. My brother visits just to eat these, and he always asks if I have extra tempeh bacon to take home.
Ingredients
- Tempeh: Slice it thin so it crisps up properly, and dont skip the marinade because thats where all the smoky magic happens.
- Soy sauce: This adds the salty, umami backbone that makes the tempeh taste like real bacon.
- Maple syrup: Balances the saltiness with a hint of sweetness and helps the tempeh caramelize beautifully.
- Smoked paprika: Gives a deep, campfire flavor that makes the whole kitchen smell incredible.
- Liquid smoke: Optional, but a few drops take the smokiness to another level without any actual smoke.
- Sourdough bread: The slight tang complements the smoky tempeh, and it gets perfectly crispy on the outside.
- Vegan cheese: Look for one that melts well, like cheddar or mozzarella style, or the sandwich wont have that gooey pull.
- Tomato: Use a ripe but firm one so it doesnt make the bread soggy.
- Lettuce: Romaine or iceberg stays crisp even after grilling, adding that classic BLT crunch.
- Vegan butter: Spread it all the way to the edges for even browning and that golden, toasty crust.
Instructions
- Marinate the tempeh:
- Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl. Toss in the tempeh strips and let them soak for 10 minutes, turning them once halfway through 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 slightly crispy, then set aside on a plate.
- Butter the bread:
- Spread vegan butter on one side of each slice, making sure to cover the corners. This is what gives you that perfect golden crust.
- Build the sandwiches:
- Place two slices buttered side down, then layer on a slice of cheese, half the tempeh bacon, 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 gooey.
- Serve:
- Slice each sandwich in half and serve immediately while the cheese is still stretchy and warm.
Save One rainy Saturday, I made a double batch of tempeh bacon and kept it in the fridge. All week, I used it on toast, in wraps, and even crumbled over pasta. By Friday, my partner was adding it to his morning scramble without asking. That batch taught me that this tempeh bacon is more than just a sandwich filling, its a staple worth making ahead.
Choosing Your Bread
Sourdough is my go to because the slight tang plays off the smoky tempeh beautifully, and it gets crispy without drying out. Whole grain works if you want something heartier, but avoid soft white bread because it can get soggy under the tomato. If you are gluten free, look for a sturdy gluten free sandwich bread that holds up to grilling.
Making It Your Own
Avocado slices add a creamy richness that takes this sandwich over the top, especially if you mash them lightly with a pinch of salt first. Some people like to add a smear of vegan mayo or a drizzle of hot sauce for extra kick. I have also tried it with pickles tucked inside, and the tang cuts through the richness in the best way.
Storing and Reheating
The tempeh bacon keeps in an airtight container in the fridge for up to five days, and it actually gets more flavorful as it sits. You can reheat it in a skillet for a minute or eat it cold straight from the container. The assembled sandwich is best eaten fresh, but if you have leftovers, reheat them in a skillet rather than the microwave to keep the bread crispy.
- Store cooked tempeh bacon separately from fresh toppings to prevent sogginess.
- Freeze extra tempeh bacon in a single layer on parchment, then transfer to a freezer bag for up to two months.
- If making ahead, prep all components separately and assemble just before grilling.
Save This sandwich has become my answer to comfort food cravings, and it never disappoints. I hope it becomes a regular in your kitchen too, because everyone deserves a BLT that tastes this good.
Recipe FAQs
- → How do you get tempeh to taste like bacon?
Marinate thin tempeh slices in a mixture of soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke. This combination creates the savory, smoky depth of traditional bacon. Cook in a skillet until the edges brown and crisp for authentic texture.
- → What's the best vegan cheese for grilled sandwiches?
Look for vegan cheeses specifically designed to melt well, such as brands made from coconut, cashew, or potato starch bases. They should melt smoothly between warm bread without becoming oily or rubbery. Test different varieties to find your preferred flavor and melting quality.
- → Can I make this ahead of time?
Prepare the tempeh bacon up to two days in advance and store it in the refrigerator. Assemble and cook the sandwiches fresh just before serving for the best texture and melted cheese. Cooked sandwiches are best enjoyed immediately but can be wrapped and eaten within a few hours.
- → What bread works best for grilling?
Sourdough, ciabatta, or hearty sandwich bread hold up well to grilling without becoming soggy. Vegan sourdough is ideal for flavor and structure. Avoid thin, delicate breads that may tear or burn. Ensure your bread is vegan-certified if following a strict plant-based diet.
- → How do you prevent the sandwich from drying out?
Spread vegan butter generously on the bread before grilling—this creates a protective barrier and adds richness. Don't overcook; aim for golden-brown bread with melted cheese inside. Adding avocado slices or a thin spread of vegan mayo between the lettuce and tomato also helps maintain moisture.
- → Is this suitable for gluten-free diets?
Yes, simply substitute gluten-free bread for regular bread. Verify that your tempeh, soy sauce, vegan cheese, and vegan butter are all certified gluten-free, as some brands may contain hidden gluten or cross-contamination risks. Read all labels carefully before preparation.