Vegan Bacon BLT Grilled Cheese (Printable)

A delicious plant-based take on the beloved BLT, featuring smoky tempeh bacon, crisp lettuce, juicy tomato, and melty vegan cheese grilled until golden.

# What You'll 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, 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

# 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 -
  • The tempeh gets crispy edges and a smoky sweetness that rivals any bacon you remember.
  • Vegan cheese actually melts here because you give it time and gentle heat.
  • It feels like comfort food but leaves you energized instead of weighed down.
  • You can make the tempeh bacon ahead and use it on everything all week long.
02 -
  • If your vegan cheese isn't melting, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Don't press too hard with the spatula or you'll squeeze out all the fillings and end up with a flat, dry sandwich.
  • Marinate the tempeh for at least 10 minutes but no more than an hour or it gets too salty.
03 -
  • Slice your tomatoes thick enough that they don't disintegrate but thin enough that they don't make the sandwich impossible to bite.
  • If the tempeh marinade has extra liquid, brush it onto the tempeh strips while they cook for an extra glaze.
  • Let the sandwich rest for 30 seconds after grilling so the cheese sets just enough to not slide out when you cut it.
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