Vegan Bacon BLT Grilled Cheese (Printer-Friendly)

A mouthwatering plant-based sandwich featuring smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese grilled to golden perfection.

# What You 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
07 - 1/2 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

# Steps:

01 - Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a mixing bowl. 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 bread slices buttered side down on a clean surface. Layer each with vegan cheese, half the smoky tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese. Cover with remaining bread slices buttered side up.
05 - Heat a large skillet or grill pan over medium-low heat. Place assembled sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice sandwiches in half diagonally and serve immediately.

# Expert Suggestions:

01 -
  • The tempeh bacon gets shatteringly crisp on the edges while staying tender inside, better than any floppy fake bacon Ive tried.
  • Every component plays a role: the tomato juice soaks into the bread, the lettuce adds snap, and the cheese binds it all into one cohesive bite.
  • Its fast enough for a weeknight but impressive enough that non-vegans will ask you for the recipe.
  • You can prep the tempeh bacon ahead and just assemble sandwiches when hunger strikes.
02 -
  • Dont rush the tempeh marinade, those 10 minutes let the flavors soak in and make all the difference between bland and bacon-y.
  • Cook the sandwiches on medium-low heat, not medium-high, or the bread will burn before the cheese melts and youll be sad.
  • Pat your tomato slices dry with a paper towel or the sandwich will get soggy and fall apart when you try to eat it.
03 -
  • Make a double batch of tempeh bacon and keep it in the fridge for up to four days, then you can throw together this sandwich in under 10 minutes.
  • Press down on the sandwich gently with your spatula while it grills to help the cheese melt faster and bind everything together.
  • If your vegan cheese isnt melting well, cover the skillet with a lid for the last minute of cooking to trap the heat.
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