Vegan Bacon BLT Grilled Cheese (Print Version)

Plant-based sandwich with smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese grilled until golden. Ready in 30 minutes.

# Components:

→ 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
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

# 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 to absorb flavors.
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. Transfer to a plate.
03 - Spread vegan butter on one side of each bread slice.
04 - Place two slices of bread, buttered side down. Layer vegan cheese, smoky tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese on each. Top with remaining bread, buttered side up.
05 - Heat a large skillet or grill pan over medium-low heat. Place sandwiches in skillet and cook 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 Advice:

01 -
  • The tempeh bacon gets genuinely crispy and smoky, satisfying that salty crunch you crave without any guilt.
  • Everything comes together in 30 minutes, making it perfect for lazy weekend lunches or quick weeknight dinners.
  • The combination of melty cheese, fresh vegetables, and golden toasted bread creates layers of texture that make every bite exciting.
  • It's endlessly adaptable, so you can swap ingredients based on what's in your fridge and it still turns out delicious.
02 -
  • Don't rush the tempeh marinating time, those 10 minutes allow the flavors to actually penetrate instead of just coating the surface.
  • Keep your heat at medium-low when grilling the sandwich, I burned three batches before learning that patience creates perfectly melted cheese and golden bread simultaneously.
  • Pat your tomato slices dry with a paper towel before adding them to prevent a soggy sandwich disaster.
  • If your vegan cheese isn't melting, cover the skillet with a lid for the last minute of cooking to trap the heat.
03 -
  • Make a double batch of tempeh bacon and store the extras in the fridge, it keeps for five days and makes assembling sandwiches lightning-fast.
  • Use a cast iron skillet if you have one, the even heat distribution creates the most perfectly golden, evenly crisped bread.
  • Press down on the sandwich with your spatula during the first minute of cooking to help everything meld together and ensure good contact with the heat.
  • If you're making multiple sandwiches, keep the finished ones warm in a 200-degree oven while you cook the rest so everyone eats hot food together.
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