Vegan Bacon BLT Grilled Cheese (Printable Version)

A satisfying plant-based twist on the classic BLT featuring smoky tempeh bacon, fresh vegetables, and melty vegan cheese between toasted bread.

# Ingredient List:

→ 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 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 2-3 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 work 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 Tips:

01 -
  • It delivers that crispy, smoky, salty crunch you crave without any compromise on flavor or texture.
  • The combination of warm melted cheese, cool lettuce, and juicy tomato creates a perfect contrast in every bite.
  • Its ready in 30 minutes and uses simple ingredients you can find at any grocery store.
  • Even non-vegans will ask for seconds because the tempeh bacon is genuinely addictive.
02 -
  • Marinating the tempeh for the full 10 minutes makes a huge difference in flavor, rushing it means less smoky depth.
  • Keep the heat at medium-low when grilling the sandwiches or the bread will burn before the cheese melts.
  • Pat the tomato slices dry with a paper towel to prevent the sandwich from getting soggy.
  • Press gently with the spatula while grilling to help the cheese melt and the layers meld together.
03 -
  • Make extra tempeh bacon and store it in the fridge, it keeps for up to five days and is perfect for quick breakfasts or salads.
  • If your skillet is small, cook one sandwich at a time so you can control the heat and get an even golden crust.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the bread an extra crispy finish.
  • Let the sandwich rest for a minute after grilling so the cheese sets slightly and does not all slide out when you cut it.
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