Save Pin The smell of smoked paprika hitting a hot pan always takes me straight back to the afternoon I decided to veganize my childhood favorite. I was craving that salty, savory crunch of a BLT but wanted something that felt a little more intentional. Tempeh was sitting in my fridge, and I thought, why not? What came out of that skillet surprised me in the best way. Now it's the sandwich I make when I need comfort without compromise.
I made this for a friend who swore they could never give up bacon, and halfway through their first bite, they went quiet. They looked up at me with wide eyes and said, this is really good. That moment felt like a tiny victory. It's not about converting anyone, it's just about sharing something delicious that happens to be kind to the planet. This sandwich has become my quiet ambassador.
Ingredients
- Tempeh: The backbone of your bacon, tempeh soaks up marinade beautifully and crisps up with a satisfying chew, choose firm blocks without cracks.
- Soy sauce: Brings that deep umami saltiness that mimics traditional bacon, use low sodium if you're watching your salt intake.
- Maple syrup: Adds a hint of sweetness that caramelizes when you fry the tempeh, balancing the smokiness perfectly.
- Smoked paprika: This is where the magic happens, it gives you that campfire-like depth without any actual smoke.
- Liquid smoke: Optional but transformative, just a few drops and your kitchen smells like a weekend barbecue.
- Vegan cheese: Go for a meltable variety, I love a sharp cheddar style or creamy mozzarella for maximum gooeyness.
- Sourdough bread: The tang and sturdy texture hold up to grilling and add another layer of flavor, any hearty vegan bread works great.
- Tomato: Use a ripe, juicy one and slice it thick so it doesn't disappear into the sandwich.
- Lettuce: Crisp romaine or iceberg gives that essential crunch and freshness against the rich, warm elements.
- Vegan butter: For that golden, crispy exterior, don't skip buttering the bread generously.
Instructions
- Marinate the tempeh:
- Whisk your marinade ingredients together until the maple syrup dissolves into the soy sauce, then toss in the tempeh strips. Let them sit for at least 10 minutes so they can drink in all that smoky, sweet goodness.
- Crisp the bacon:
- Heat your skillet over medium heat and lay the tempeh strips flat without crowding them. Cook each side for 2 to 3 minutes until the edges darken and crisp up, the kitchen will smell incredible.
- Butter the bread:
- Spread a thin, even layer of vegan butter on one side of each slice. This is what gives you that golden, crunchy crust when it hits the pan.
- Build your sandwich:
- Lay two slices buttered side down, then stack on a slice of cheese, half the tempeh, tomato, lettuce, and another cheese slice before topping with the remaining bread, buttered side up. Press gently so everything stays put.
- Grill to perfection:
- Place the sandwiches in a preheated skillet over medium low heat and cook for 3 to 4 minutes per side, pressing down lightly with a spatula. You want the bread golden and the cheese melted, not burnt.
- Slice and serve:
- Cut each sandwich in half on the diagonal and serve immediately while the cheese is still gooey and the bread is warm. Pair it with soup or a simple salad for a complete meal.
Save Pin One rainy Saturday, I made a double batch of these and sat on the couch with my partner, sandwiches in hand, rain tapping the windows. We didn't talk much, just ate and smiled between bites. It's funny how a sandwich can feel like a hug. That's when I knew this recipe was a keeper.
Customizing Your Sandwich
I've played around with this recipe more times than I can count. Adding avocado slices brings a creamy richness that pairs beautifully with the smoky tempeh. Sometimes I swap in arugula for a peppery bite or add a smear of vegan mayo mixed with a little sriracha for heat. If you're feeling adventurous, try sun dried tomatoes or pickled jalapeños. The base is solid, so have fun with it.
Choosing the Right Bread
Sourdough is my go to because of its tangy flavor and sturdy structure, but I've also used whole grain, rye, and even ciabatta rolls with great results. If you're gluten free, pick a hearty gluten free loaf that won't fall apart under the heat. The key is choosing something with enough body to hold all the fillings and enough flavor to stand up to the bold tempeh bacon. Day old bread actually works better because it crisps up beautifully without getting soggy.
Serving Suggestions
This sandwich is filling enough to stand on its own, but I love serving it with a warm bowl of tomato soup for dipping. A simple side salad with a lemon vinaigrette cuts through the richness nicely. On lazy days, I just grab some kettle chips and call it a meal. It's also fantastic for meal prep, you can make the tempeh bacon ahead and assemble sandwiches throughout the week.
- Serve with a creamy tomato basil soup for the ultimate comfort combo.
- Pair with sweet potato fries or a handful of crispy pickles on the side.
- Pack it cold for lunch and toast it in a panini press when you're ready to eat.
Save Pin This sandwich has become my love letter to plant based cooking, proof that you don't have to sacrifice flavor or satisfaction. I hope it brings you as much joy as it's brought me, one crispy, melty bite at a time.
Recipe FAQs
- → Can I prepare the tempeh bacon ahead of time?
Yes, you can marinate the tempeh strips up to 2 hours before cooking and store them in an airtight container. Cook them fresh just before assembling the sandwiches for the best texture and flavor.
- → What's the best vegan cheese to use?
Choose a vegan cheese that melts well, such as cashew-based or potato-starch varieties. Brands like Violife or Miyoko's are known for excellent melting qualities. Test different options to find your preferred flavor and texture.
- → How do I prevent the bread from getting soggy?
Pat the tomato slices dry with a paper towel before assembling. Spread vegan butter generously on the bread to create a moisture barrier, and avoid adding extra condiments that could make the bread soggy.
- → Can I use a different bread type?
Absolutely. Sourdough, ciabatta, focaccia, or regular sandwich bread all work wonderfully. For gluten-free diets, use certified gluten-free bread to maintain the same delicious grilled texture.
- → What temperature should I grill at?
Use medium-low heat to allow the cheese to melt thoroughly while the bread toasts to golden brown without burning. If heat is too high, the outside will char before the cheese melts.
- → How do I make the tempeh bacon crispier?
Cook the marinated tempeh for slightly longer, about 3-4 minutes per side, until the edges are dark and crispy. You can also bake it at 400°F for 15 minutes for a crispier texture throughout.