Vegan Bacon BLT Grilled Cheese (Printer-Friendly)

Plant-based twist on the classic BLT with smoky tempeh bacon, fresh vegetables, and melty vegan cheese grilled to golden perfection.

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

# Method:

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 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 3-4 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 -
  • The tempeh bacon gets crispy edges and a deep umami sweetness that makes it impossible to eat just one piece.
  • Everything melts together into this warm, gooey situation where the lettuce stays cold and crisp against the hot cheese.
  • It comes together in half an hour but tastes like you spent way more effort on it.
  • You can make extra tempeh bacon and snack on it straight from the pan without any shame.
02 -
  • Do not skip the marinating time, even 10 minutes makes the difference between bland tempeh and tempeh that tastes like it has been smoking all day.
  • Keep your heat on medium-low when grilling or the bread will burn before the cheese melts, leaving you with a sad, half-melted center.
  • Press the sandwich gently but firmly while cooking, it helps the cheese melt into all the layers and keeps everything from sliding apart.
03 -
  • Slice your tempeh as thin as you can manage, it crisps up faster and soaks in more marinade per bite.
  • Let the sandwich rest for 30 seconds after grilling so the cheese sets slightly and does not all ooze out when you cut it.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
Return