Vegan Bacon BLT Grilled Cheese (Printable)

A delicious plant-based sandwich featuring smoky tempeh bacon, crisp lettuce, fresh tomato, and melty vegan cheese, grilled until golden.

# What You'll 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

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 - Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a mixing bowl. 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 vegan cheese slice, half of the tempeh bacon, tomato slices, lettuce, and another vegan cheese slice. Cover with remaining bread slices, buttered side up.
05 - Heat a large skillet or grill pan over medium-low heat. Place assembled sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice sandwiches diagonally in half and serve immediately.

# Expert Suggestions:

01 -
  • The tempeh bacon gets genuinely crispy and smoky, fooling even the most devoted bacon fans at your table.
  • It comes together in 30 minutes, which means you can satisfy a grilled cheese craving without an all-day kitchen project.
  • Every bite delivers that perfect contrast of creamy melted cheese, crunchy lettuce, and tangy tomato.
  • You can make the tempeh bacon ahead and keep it in the fridge for quick weeknight sandwiches.
02 -
  • Don't skip the marinating time, those 10 minutes let the tempeh absorb all the smoky flavor instead of tasting bland.
  • Use medium-low heat when grilling the sandwich so the cheese has time to melt before the bread burns.
  • Pat your tomato slices dry with a paper towel to avoid soggy bread that falls apart when you bite in.
  • Press gently with the spatula while grilling, but don't smash it flat or you'll squeeze out all the delicious fillings.
03 -
  • Freeze extra marinated tempeh strips before cooking, then cook them straight from frozen for an even faster meal.
  • Use a panini press if you have one, it gives you perfect even browning and melty cheese every single time.
  • Serve with a side of tomato soup for dipping, the combination is nostalgic and absolutely comforting on a cold day.
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