Vegan Bacon BLT Grilled Cheese (Print View)

A delicious plant-based take on the classic BLT with smoky tempeh bacon, fresh vegetables, 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
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

# Step-by-Step Directions:

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 vegan cheese, half the 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 bread is golden brown and cheese is melted.
06 - Slice sandwiches in half and serve immediately.

# Expert Suggestions:

01 -
  • It delivers that smoky, crispy bacon bite without any guilt or compromise.
  • The gooey vegan cheese paired with fresh veggies makes every bite balanced and satisfying.
  • It comes together in half an hour, perfect for lunch or a quick dinner.
  • You can customize it endlessly with your favorite toppings and bread.
02 -
  • Don't skip marinating the tempeh, those 10 minutes make the difference between bland and bacon-like.
  • Keep the heat on medium low when grilling or your bread will burn before the cheese melts.
  • Press gently with your spatula but don't smash the sandwich flat, you want to keep all the layers intact.
03 -
  • Make a big batch of tempeh bacon and store it in the fridge for up to five days, it's great on salads and bowls too.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest crust.
  • Let the sandwich rest for a minute after grilling so the cheese sets slightly and doesn't ooze out when you bite in.
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