Vegan Bacon BLT Grilled Cheese

The smell of maple and smoke hit me before I even flipped the tempeh. My friend Sam had challenged me to make a vegan version of their childhood favorite, and I was nervous. But when that first strip crisped up in the pan, golden and curling at the edges, I knew we were onto something special. The whole kitchen smelled like a diner, and I hadn't even started grilling the bread yet.

I made this for my sister during her first month of going plant based, and she literally texted me three days later asking for the recipe again. She said it was the first time she didn't miss the original. Watching her take that first bite, cheese stretching between the halves, I realized how much comfort food matters when you're changing how you eat.

Ingredients

• Tempeh: This fermented soy cake is the star here because it holds up to marinating and gets genuinely crispy, slice it thin so it cooks evenly and absorbs all that smoky marinade.
• Soy sauce: The salty backbone of the bacon marinade, it adds umami depth that makes the tempeh taste rich and savory.
• Maple syrup: Balances the salt with a hint of sweetness and helps the tempeh caramelize beautifully in the pan.
• Smoked paprika: This is non negotiable for that campfire bacon vibe, it gives color and a deep smokiness.
• Liquid smoke: Optional but transformative, just a few drops make the tempeh taste like it spent hours over a wood fire.
• Vegan cheese: Go for a meltable brand like Violife or Follow Your Heart, the sandwich lives or dies on how well this melts.
• Sourdough bread: Thick slices hold up to grilling and add a tangy contrast to the sweet and smoky filling.
• Tomato: Use a ripe but firm tomato so it doesn't make the bread soggy, and slice it thick enough to taste in every bite.
• Lettuce: Crisp romaine or iceberg adds that essential crunch and freshness against the rich, melty layers.
• Vegan butter: This is what gives you that golden, crispy exterior, don't skimp or the bread will steam instead of crisp.

Instructions

Marinate the tempeh:

Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl. Toss the tempeh strips in and let them soak for 10 minutes, turning once so every piece gets coated.

Cook the bacon:

Heat a non stick skillet over medium heat and lay the tempeh strips flat without crowding. Cook for 2 to 3 minutes per side until the edges darken and the surface looks slightly blistered and crispy.

Butter the bread:

Spread a thin, even layer of vegan butter on one side of each bread slice. This is the side that will touch the pan and turn golden.

Build the sandwiches:

Lay two slices buttered side down, then stack vegan cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread, buttered side up.

Grill to perfection:

Heat a large skillet over medium low and place both sandwiches in carefully. Press gently with a spatula and cook for 3 to 4 minutes per side until the bread is deeply golden and the cheese has melted into the filling.

Serve hot:

Slice each sandwich in half on the diagonal and serve immediately while the cheese is still stretchy. Let it cool for just a minute so you don't burn your mouth.

Save

The first time I served this at a potluck, someone asked if I'd ordered it from a restaurant. That moment made all the trial batches worth it. It's become my go to proof that vegan food can be indulgent, satisfying, and just plain delicious without needing an explanation or apology.

Choosing Your Bread

Sourdough is my favorite because the tangy flavor plays so well with the smoky tempeh, but any sturdy sandwich bread works. I've used whole wheat, rye, and even a good ciabatta when I wanted something airier. Just make sure the slices are thick enough to hold the fillings without getting soggy, and if you're gluten free, look for a brand that toasts well and doesn't crumble.

Vegan Cheese That Actually Melts

Not all vegan cheese is created equal, and this sandwich really depends on a good melt. I've had the best luck with Violife cheddar slices and Follow Your Heart provolone, both get gooey and stretchy under low, steady heat. Avoid the super hard aged styles or anything labeled as a topping cheese, they don't melt the same way and you'll end up with a cold slice sitting on hot tempeh.

Making It Your Own

Once you've nailed the basic version, this sandwich loves a little customization. I've added sliced avocado for creaminess, swapped in arugula for a peppery kick, and even spread a thin layer of vegan mayo mixed with sriracha on the bread before grilling. A handful of pickled jalapeños or a smear of caramelized onions can take it in a totally different direction.

• Add a layer of sliced avocado for extra richness and healthy fats.
• Try spicy mayo or chipotle aioli for a kick of heat.
• Swap the lettuce for baby spinach or arugula if you want a peppery bite.

Save

This sandwich has turned into my weekend ritual, the kind of thing I crave after a long morning or when I need something that feels like a hug. I hope it becomes one of those recipes you make without thinking, the kind you can riff on and make your own.

Recipe FAQs

→ Can I prepare the tempeh bacon ahead of time?

Yes, you can marinate and cook the tempeh bacon up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling your sandwich.

→ What's the best vegan cheese for melting?

Look for vegan cheeses specifically labeled as melting varieties, such as cashew-based or coconut oil-based options. Brands like Violife and Miyoko's are known for excellent melting properties.

→ How do I prevent the bread from getting soggy?

Toast your bread lightly before assembling, pat the tomato slices dry with a paper towel, and avoid slicing the sandwich immediately. This helps retain the bread's texture.

→ Can I use a panini press instead of a skillet?

Absolutely. A panini press works wonderfully for grilling these sandwiches and creates beautiful grill marks while ensuring even heat distribution and cheese melting.

→ What sides pair well with this sandwich?

Tomato soup, a crisp garden salad, or seasoned sweet potato fries complement this sandwich beautifully. A side of pickles or coleslaw adds a refreshing contrast.

→ Is this sandwich freezer-friendly?

The cooked sandwich doesn't freeze well due to texture changes in the bread and cheese. However, you can freeze the prepared tempeh bacon for up to one month.