Vegan Bacon BLT Grilled Cheese (Printable Version)

Plant-based BLT featuring smoky tempeh bacon, fresh lettuce, ripe tomato, and melty vegan cheese grilled between bread slices.

# Needed Ingredients:

→ 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 - 0.5 tsp liquid smoke
07 - 0.5 tsp garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

09 - 4 slices sourdough or sandwich bread, vegan certified
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

# Preparation 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 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 Advice:

01 -
  • It satisfies that deep craving for something salty, smoky, and indulgent without any guilt or heaviness afterward.
  • The tempeh bacon trick works so well you might start making extra just to snack on straight from the pan.
  • Everything comes together in half an hour, which means you can pull this off on a busy weeknight when you need comfort fast.
  • The contrast between the crispy bread, melty cheese, and cool lettuce makes every bite feel like a little celebration.
02 -
  • Do not crank the heat too high when grilling or your bread will burn before the cheese melts, patience pays off here.
  • Pat your tomato slices dry with a paper towel before adding them or they will make your sandwich soggy and sad.
  • If your tempeh tastes bitter, steam it for 10 minutes before marinating to mellow out the flavor.
  • Press the sandwich gently but firmly while grilling to help everything meld together without squishing out all the fillings.
03 -
  • Freeze your tempeh for a day before using it, then thaw and press it dry, this changes the texture and makes it absorb marinade like a sponge.
  • Grill your tomato slices for 30 seconds per side before adding them to the sandwich for a concentrated sweetness that will blow your mind.
  • Use a panini press if you have one, the even pressure and heat make the cheese melt faster and more evenly than stovetop alone.
  • Let the sandwich rest for one minute after grilling so the cheese sets just enough to not slide out everywhere when you bite.
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