Save My neighbor knocked on my door one afternoon holding a block of tempeh and asking if I could do anything interesting with it. I had just bought vegan cheese for the first time and was feeling adventurous. What started as an experiment turned into this gloriously messy, smoky, melty sandwich that made both of us forget we were eating plants. The tempeh crisped up like actual bacon, the cheese got all gooey, and suddenly I had a new weekly craving.
I made this for my sister during her first week of trying veganism, and she nearly cried with relief. She had been mourning her beloved BLTs, convinced she would never taste anything close again. Watching her take that first bite and then immediately reach for the second half before even swallowing made me realize how powerful it is to recreate the foods we love. We sat at my kitchen counter, cheese dripping onto our plates, laughing about how we used to think vegan food was all salads and sadness.
Ingredients
- Tempeh: This fermented soybean block is your bacon base, and slicing it thin is the key to getting those crispy edges that make or break the whole sandwich.
- Soy sauce: It brings the salty, umami punch that makes the tempeh taste like it has been cured, not just seasoned.
- Maple syrup: The touch of sweetness balances the smoke and salt, and it helps the tempeh caramelize beautifully in the pan.
- Smoked paprika: This is where the magic happens, giving you that campfire smokiness without any actual meat.
- Liquid smoke: Optional but transformative, just a few drops make the whole kitchen smell like a diner in the best way.
- Vegan cheese: Go for a meltable variety, the kind that gets stretchy and gooey, not the kind that just sits there looking sad.
- Sourdough bread: The tang and sturdy texture hold up to all the fillings and grill beautifully without falling apart.
- Tomato: Use a ripe one, but not so ripe it turns your sandwich into soup, firm slices are your friend here.
- Lettuce: Crisp varieties like romaine give you that essential crunch and freshness against all the richness.
- Vegan butter: This is what turns your bread into golden, crispy perfection, so do not skip it or go too light.
Instructions
- Marinate the tempeh:
- Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper until it smells like a barbecue dream. Toss in your tempeh strips and let them soak for 10 minutes, turning them once so every piece gets coated.
- Cook the bacon:
- Heat your skillet over medium and add the marinated tempeh in a single layer. Let it sizzle for 2 to 3 minutes per side until the edges crisp up and the marinade caramelizes into a dark, sticky glaze.
- Butter the bread:
- Spread vegan butter generously on one side of each slice, all the way to the edges. This is what creates that golden crust and keeps the sandwich from sticking to the pan.
- Build your masterpiece:
- Lay two slices buttered side down, then stack on a slice of cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese before topping with the remaining bread, buttered side up. Press down gently so everything holds together.
- Grill to perfection:
- Place your sandwiches in a preheated skillet over medium low heat and cook for 3 to 4 minutes per side, pressing lightly with a spatula. You want the bread deeply golden and the cheese fully melted and starting to ooze out the sides.
- Serve hot:
- Slice each sandwich in half while it is still steaming. Serve immediately before the cheese has a chance to firm back up.
Save The first time I packed one of these for lunch, a coworker asked what smelled so incredible in the break room. When I unwrapped it and took a bite, three people gathered around asking for the recipe. One of them went vegan the next month and told me this sandwich was what convinced her she could actually do it. Food has this way of changing minds when lectures never could.
Choosing Your Cheese
Not all vegan cheeses are created equal, and this sandwich really shows the difference. I have tried at least a dozen brands, and the ones labeled specifically for melting are the only ones worth using here. The blocks that you slice yourself tend to melt better than pre sliced, and anything with a bit of stretch will make you feel like you are eating the real deal. Avoid the ones that taste like cardboard or turn into oil puddles, your sandwich deserves better.
Tempeh Bacon Beyond The Sandwich
Once you master this tempeh bacon, you will start finding excuses to make it all the time. I crumble it over salads, toss it into pasta, and eat it straight from the pan while pretending I am just testing for seasoning. The marinade ratio is forgiving, so feel free to adjust the smoke or sweetness to match your mood. Double the batch and keep it in the fridge because it stays good for days and makes every meal instantly better.
Making It Your Own
This sandwich is a template, not a strict rule, and some of my best versions came from happy accidents. One time I added thinly sliced red onion and it added a sharp bite that cut through the richness perfectly. Another time I ran out of tomato and used roasted red peppers instead, which brought a sweet smokiness that made me question why I ever used tomato at all. A smear of vegan mayo mixed with a little sriracha on the inside takes it to another level if you like heat.
- Try avocado slices for a creamy, buttery layer that makes the whole thing even more decadent.
- Swap the lettuce for arugula if you want a peppery bite instead of mild crunch.
- Use everything bagels sliced in half instead of regular bread for extra flavor and texture.
Save This sandwich has become my answer to every lunch dilemma and every skeptical question about plant based eating. Make it once and you will understand why I keep tempeh and vegan cheese stocked at all times.
Recipe Questions & Answers
- → Can I prepare the tempeh bacon ahead of time?
Yes, marinate the tempeh strips up to 24 hours in advance. Store in an airtight container in the refrigerator. Cook just before assembling your sandwich for the best texture and flavor.
- → What vegan cheese melts best for this sandwich?
Cashew-based or soy-based vegan cheeses typically melt smoothly. Brands like Daiya, Violife, or Miyoko's work well. Avoid cheeses labeled as non-melting, and place cheese directly on bread for even melting.
- → How do I get the bread extra crispy and golden?
Use a lower heat setting and press gently with a spatula as the sandwich cooks. Ensure the butter is applied evenly, and don't rush—3-4 minutes per side allows the bread to become crispy while the cheese melts completely.
- → Can I make this without tempeh bacon?
Absolutely. Substitute with coconut bacon, smoked mushrooms, or commercially available vegan bacon strips. Adjust cooking time as needed based on your chosen ingredient.
- → What sides pair well with this sandwich?
Serve alongside tomato soup, a crisp green salad, or roasted vegetable chips. Avocado slices can be added directly to the sandwich for extra creaminess and nutrition.
- → Is this suitable for a gluten-free diet?
Yes, simply swap regular bread for gluten-free varieties. Check all other ingredients, especially soy sauce and vegan cheese, to ensure they're certified gluten-free.