Vegan Bacon BLT Grilled Cheese

My kitchen smelled like a diner on a Sunday morning, except no bacon was involved. I was testing my third batch of tempeh bacon when my neighbor knocked, drawn by the smoky aroma drifting through the window. She couldn't believe it was vegan. That day, this sandwich was born from a craving I thought I'd left behind years ago, and it delivered every bit of that salty, creamy, crunchy satisfaction I remembered.

I made this for a potluck once, sliced into quarters and stacked on a wooden board. People who weren't vegan kept coming back, asking what made the bacon so convincing. It wasn't trickery, just good seasoning and a hot pan. Watching them enjoy it without missing the original felt like a small, satisfying victory.

Ingredients

• Tempeh: This fermented soybean cake soaks up marinades beautifully and crisps when cooked, giving you that chewy, bacon like texture.
• Soy sauce: Adds salty, umami depth that mimics the savory punch of traditional bacon.
• Maple syrup: Balances the saltiness with a hint of sweetness and helps the tempeh caramelize in the pan.
• Smoked paprika: This is where the magic happens, lending that campfire smokiness without any liquid smoke.
• Liquid smoke: Optional but powerful, just a few drops amplify the barbecue vibe.
• Vegan cheese: Look for one that melts well, I love a sharp cheddar style or creamy mozzarella for this.
• Sourdough bread: The slight tang and sturdy crumb hold up to grilling and all the fillings without getting soggy.
• Tomato: Use a ripe, juicy one, the acidity cuts through the richness and adds freshness.
• Lettuce: Crisp romaine or iceberg gives that essential crunch and coolness.
• Vegan butter: This is what turns the bread golden and crispy, 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. Toss in the tempeh strips and let them soak for 10 minutes, turning them once so every piece gets coated.

Cook the tempeh bacon:

Heat a non stick skillet over medium and add the marinated tempeh in a single layer. Cook for 2 to 3 minutes per side until the edges darken and crisp, then set aside on a plate.

Butter the bread:

Spread vegan butter generously on one side of each slice, this is the side that will touch the pan. Don't be shy, it makes all the difference.

Build the sandwiches:

Lay two slices buttered side down, then stack on a slice of cheese, half the tempeh, tomato slices, lettuce, and another slice of cheese. Top with remaining bread, buttered side facing up.

Grill to golden perfection:

Place sandwiches in a heated skillet over medium low heat and cook for 3 to 4 minutes per side, pressing gently with a spatula. You want deep golden color and fully melted cheese.

Serve hot:

Slice each sandwich in half and serve right away while the cheese is gooey and the bread is still crackling. It's best enjoyed immediately.

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The first time I got the tempeh really crispy, I stood at the stove eating pieces straight from the pan. My partner walked in and laughed, saying I'd never make it to the sandwich stage. He was almost right. There's something about that sweet, salty, smoky combination that makes it hard to stop snacking.

Choosing Your Bread

Sourdough is my go to because the crust gets incredibly crispy and the inside stays soft, but any sturdy bread works. I've used whole grain, rye, even a good quality white sandwich bread when that's all I had. Just avoid anything too soft or it'll collapse under the weight of the fillings and turn mushy in the pan.

Vegan Cheese Matters

Not all vegan cheeses melt the same way, and I learned this the hard way with a sandwich that stayed stubbornly solid. Look for brands that specifically say they melt, often the ones with a bit of oil or tapioca starch. Shredded varieties can work too, just use a generous handful per sandwich so you get that gooey pull when you bite in.

Make It Your Own

Once you've nailed the base recipe, it's incredibly forgiving and open to riffs. I've added sliced avocado for creaminess, a smear of vegan mayo mixed with hot sauce for a kick, even caramelized onions when I had extra time. The core combination of smoky tempeh, melty cheese, and fresh vegetables is your foundation, everything else is just play.

• Try adding a thin layer of vegan pesto or sun dried tomato spread for extra flavor.
• Swap the lettuce for arugula or spinach if you want a peppery or earthy note.
• Serve with a side of sweet potato fries or a simple green salad to round out the meal.

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This sandwich has become my answer to comfort food cravings, proof that plant based eating never has to feel like sacrifice. I hope it brings you as much joy as it's brought to my table.

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's the best bread to use for this sandwich?

Sourdough and hearty sandwich breads work best as they hold up well to grilling and provide great texture. Choose vegan-certified options, or use gluten-free bread if needed.

→ How do I get the tempeh bacon crispy?

Cook the marinated tempeh strips over medium heat for 2-3 minutes per side. Don't overcrowd the skillet, and resist moving them around too much to develop a nice caramelized crust.

→ What vegan cheese melts best for grilled cheese?

Look for specifically designed melting vegan cheeses like those made from cashews or tapioca starch. Brands focusing on meltability work far better than standard sliced options.

→ Can I add other ingredients to this sandwich?

Absolutely! Avocado slices add creaminess, caramelized onions add sweetness, and fresh herbs like basil or cilantro enhance flavor. Experiment to find your perfect combination.

→ How should I store leftovers?

Grilled cheese is best enjoyed fresh, but you can store it wrapped in foil for up to one day. Reheat gently in a skillet to restore crispness rather than using a microwave.