Vegan Bacon BLT Grilled Cheese (Printable)

A plant-based twist on the classic BLT with smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese grilled to perfection.

# 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 vegan sourdough or sandwich bread
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 Steps:

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 of the four bread slices.
04 - Place two slices of bread, buttered side down, on a clean surface. Layer each with one slice of vegan cheese, half the smoky tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese. Top 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 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.

# Expert Suggestions:

01 -
  • It delivers that salty, smoky crunch you crave without any compromise on flavor or texture.
  • The tempeh marinade is so simple yet transforms everything into something deeply satisfying.
  • You get melty cheese, crispy bread, and fresh veggies all in one bite.
  • It comes together in 30 minutes, making it perfect for lunch or a quick dinner.
02 -
  • Do not skip marinating the tempeh, even 10 minutes makes a massive difference in flavor and texture.
  • Keep the heat on medium-low when grilling so the bread doesn't burn before the cheese melts.
  • Press gently but consistently with your spatula to help the cheese melt and the sandwich hold together.
  • Pat your tomato slices dry with a paper towel to avoid a soggy sandwich.
03 -
  • Make a double batch of tempeh bacon and store it in the fridge for quick sandwiches, salads, or breakfast bowls all week.
  • If you don't have liquid smoke, add an extra pinch of smoked paprika and a tiny splash of balsamic vinegar for depth.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest, most golden crust.
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