Vegan Bacon BLT Grilled Cheese (Printable)

Plant-based BLT featuring smoky tempeh bacon, crisp lettuce, juicy tomato, and melty vegan cheese grilled between bread.

# Ingredient List:

→ Smoky Tempeh Bacon

01 - 7.1 oz tempeh, sliced into thin strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon maple syrup
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon liquid smoke
07 - 0.5 teaspoon garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

09 - 4 slices sourdough or vegan sandwich bread
10 - 4 slices vegan cheese
11 - 1 medium tomato, sliced
12 - 4 leaves crisp lettuce, romaine or iceberg
13 - 2 tablespoons vegan butter or margarine

# How to Make:

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 to 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 to 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 Tips:

01 -
  • It delivers all the salty, smoky satisfaction of a classic BLT without any compromise.
  • The tempeh bacon actually crisps and holds its texture instead of going soggy.
  • You can have this on the table in half an hour, even on a weeknight.
  • It converts skeptics every single time I serve it.
02 -
  • Don't rush the tempeh bacon, if the heat is too high it burns on the outside before it crisps through.
  • Marinating for the full 10 minutes makes a huge difference in flavor, the tempeh really soaks up the marinade.
  • Use medium low heat when grilling the sandwich or the bread will burn before the cheese melts.
  • Press gently but don't smash the sandwich flat, you want it compact but not squashed.
03 -
  • Make a double batch of tempeh bacon and keep it in the fridge, it stays crispy for days and is perfect for quick meals.
  • If your vegan cheese isn't melting, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Let the sandwich rest for 30 seconds after grilling so the cheese sets slightly and doesn't all slide out on the first bite.
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