Vegan Bacon BLT Grilled Cheese (Printable)

Golden-grilled plant-based sandwich with smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese between toasted bread.

# Components:

→ 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, optional
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 romaine or iceberg lettuce
13 - 2 tbsp vegan butter or margarine

# Method:

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 -
  • The tempeh gets so crispy and smoky that even meat eaters do a double take.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • Every bite gives you that perfect contrast of creamy, crunchy, tangy, and rich.
  • It's filling enough to silence afternoon hunger without leaving you sluggish.
02 -
  • Don't skip the marinating time, those ten minutes are what separate okay tempeh from bacon-level tempeh.
  • Keep your heat medium-low when grilling, high heat will burn the bread before the cheese melts.
  • Pat your tomato slices dry with a paper towel to prevent soggy bread.
  • Press the sandwich gently while cooking, but don't smash it flat or all the fillings will squirt out the sides.
03 -
  • Make a double batch of tempeh bacon and keep it in the fridge, it stays good for five days and turns breakfast into a two-minute operation.
  • If your skillet isn't big enough for both sandwiches, keep the first one warm in a low oven while you cook the second.
  • A cast iron skillet gives you the most even browning and that perfect crispy crust.
  • Let the sandwich rest for one full minute after cooking so the cheese sets slightly and doesn't all slide out on the first bite.
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