Vegan Bacon BLT Grilled Cheese (Printable)

A plant-based take on the classic BLT with smoky tempeh bacon, fresh vegetables, and melty vegan cheese grilled until golden.

# What You 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

# Directions:

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 slices, 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 sandwiches in half and serve immediately.

# Helpful Tips:

01 -
  • It captures that nostalgic diner sandwich flavor without any animal products, so you can indulge guilt free.
  • The tempeh bacon gets deeply caramelized and smoky, with edges that crisp up just right in the pan.
  • Everything comes together in 30 minutes, making it perfect for lunch or a lazy weekend dinner.
  • The contrast of warm, melty cheese against cool, crisp lettuce and tomato is pure comfort in every bite.
02 -
  • Don't rush the tempeh marinating time, those 10 minutes let the flavors soak deep into the porous texture.
  • Keep the heat on medium low when grilling the sandwich, too high and the bread burns before the cheese melts.
  • Press gently but steadily with your spatula, it helps everything meld together and creates that satisfying crunch.
03 -
  • Make a double batch of tempeh bacon and keep it in the fridge, it stays good for days and makes weekday lunches effortless.
  • If your skillet isn't big enough for both sandwiches, cook them one at a time and keep the first one warm in a low oven.
  • Use a heavy pan or a second skillet on top as a press, it speeds up melting and gives you an even, crispy surface.
Go Back