Vegan Bacon BLT Grilled Cheese (Print View)

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

# What You'll Need:

→ Smoky Tempeh Bacon

01 - 7.1 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 - 0.5 tsp liquid smoke
07 - 0.5 tsp garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

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

# 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 in half and serve immediately.

# Expert Insights:

01 -
  • The tempeh gets so crispy and smoky that even devoted bacon lovers forget its plant based.
  • Everything comes together in half an hour, so its perfect for a quick lunch that feels indulgent.
  • The contrast between the warm, melty cheese and the cool, crisp lettuce is completely satisfying.
  • You can prep the tempeh bacon ahead and use it all week for wraps, salads, or just snacking straight from the fridge.
02 -
  • Dont cook the tempeh over high heat or it will burn before it crisps up.
  • Press the sandwich gently while grilling, but not too hard, or you will squeeze out all the toppings.
  • Use medium low heat for grilling so the bread toasts evenly without burning before the cheese melts.
  • Let the tempeh marinate for at least 10 minutes, or the flavor wont soak in properly.
03 -
  • Use a second skillet or a heavy pot as a press while grilling to help the cheese melt faster and more evenly.
  • Slice the tomato about a quarter inch thick so it stays sturdy and does not slide out when you bite into the sandwich.
  • Toast the bread lightly before assembling if you want extra crunch and less risk of sogginess.
  • Add the lettuce right before serving so it stays crisp and cold against the warm, melty center.
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