Vegan Bacon BLT Grilled Cheese

My neighbor knocked on my door one rainy Tuesday holding a block of tempeh and asking if I knew what to do with it. I laughed and told her to give me twenty minutes. What came out of my skillet that afternoon was smoky, crispy, and so convincing that she texted three friends about it before she even left my kitchen. That tempeh bacon became the star of this grilled cheese, and now it's the sandwich I crave when I want something comforting but still feel good about eating.

I made this for my brother during his first week of trying plant-based eating, and he didn't believe me when I told him there was no meat in it. He picked it apart, inspected the tempeh, and then took another huge bite with a grin. We sat on the porch with our sandwiches and iced tea, and he admitted he didn't miss a thing. That moment reminded me how good food doesn't need to compromise, it just needs a little creativity and the right balance of flavors.

Ingredients

• Tempeh: This fermented soybean block is firm enough to slice thin and crisp up beautifully, and it holds onto marinade better than tofu ever could.
• Soy sauce: Adds that deep umami punch that makes the tempeh taste rich and savory, almost meaty.
• Maple syrup: Balances the saltiness with a hint of sweetness and helps the edges caramelize when you pan-fry it.
• Smoked paprika: This is where the magic starts, giving you that campfire smokiness without any actual smoke.
• Liquid smoke: Optional, but if you want your kitchen to smell like a backyard barbecue, add it.
• Garlic powder: A subtle background flavor that rounds everything out without overpowering the smoke.
• Sourdough bread: I love the tanginess and chew of sourdough, but any sturdy vegan bread works as long as it can handle the weight of all these fillings.
• Vegan cheese: Look for one that melts well, I've had the best luck with cashew-based or coconut oil varieties.
• Tomato: Use a ripe one, the juice adds brightness and cuts through all that richness.
• Lettuce: Crisp romaine or iceberg gives you that cool crunch that makes every bite feel fresh.
• Vegan butter: This is what turns your bread golden and crispy on the outside, don't skip it.

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 in your tempeh strips and let them sit for 10 minutes, flipping halfway so every piece gets coated.

Cook the tempeh bacon:

Heat a non-stick skillet over medium heat and add the marinated tempeh in a single layer. Cook for 2 to 3 minutes per side until the edges turn deep brown and start to crisp up, then set aside.

Butter the bread:

Spread a thin layer of vegan butter on one side of each slice of bread. This is the side that will touch the pan and get all golden and crunchy.

Build the sandwiches:

Place two slices of bread buttered side down on your counter. Layer on a slice of vegan cheese, half the tempeh bacon, a few tomato slices, two lettuce leaves, and another slice of cheese, then top with the remaining bread slices buttered side up.

Grill to perfection:

Heat a large skillet or grill pan over medium-low heat and place your sandwiches in carefully. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted and gooey.

Serve hot:

Slice each sandwich in half and serve immediately while the cheese is still stretchy and the bread is warm. Pair it with soup or a salad if you want, but honestly, it's perfect on its own.

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I served this at a casual lunch with friends who weren't vegan, and one of them asked for the recipe before she even finished her half. We ended up sitting around the table for an extra hour, talking and laughing, and I realized that's what good food does. It brings people together, starts conversations, and makes everyone feel welcome no matter what they eat.

Make It Your Own

I've added avocado slices to this sandwich more times than I can count, and the creaminess takes it to another level. You can also swap in different vegan cheeses depending on your mood, a sharp cheddar-style works great, or try a smoky gouda if you want to double down on that flavor. If you need it gluten-free, just use your favorite gluten-free bread, and it works just as well.

What to Serve Alongside

This sandwich is hearty enough to stand alone, but I love pairing it with a bowl of tomato soup for dipping or a crisp green salad with a lemony vinaigrette. On cooler days, I'll add a handful of sweet potato fries on the side, and it feels like the ultimate cozy meal. If you're feeding a crowd, cut the sandwiches into quarters and serve them as finger food, they disappear fast.

Storage and Reheating

I'll be honest, this sandwich is best eaten fresh and hot, right off the skillet. But if you have leftovers, wrap them tightly in foil and store them in the fridge for up to a day. Reheat in a skillet over low heat or in a toaster oven to bring back some of that crispiness.

• Store leftover tempeh bacon separately in an airtight container for up to 3 days and use it in salads, wraps, or breakfast scrambles.
• Don't assemble the sandwiches ahead of time, the lettuce and tomato will make the bread soggy.
• If you're meal prepping, marinate and cook the tempeh in advance, then build and grill the sandwiches fresh when you're ready to eat.

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This sandwich has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that plant-based cooking can be indulgent, satisfying, and absolutely delicious.

Recipe Questions & Answers

→ What's the best substitute for tempeh bacon?

You can use store-bought vegan bacon strips or marinated coconut bacon for a similar smoky flavor. Adjust cooking time as needed based on the product instructions.

→ Can I make this without liquid smoke?

Yes, liquid smoke is optional. The smoked paprika and soy sauce still provide excellent flavor. You may want to add an extra 1/4 teaspoon of smoked paprika to enhance the smokiness.

→ How do I prevent the cheese from leaking out?

Place the vegan cheese between the tempeh and vegetables rather than directly against the bread. Use a spatula to press gently while cooking, which helps the cheese melt into the bread without escaping.

→ What vegan cheeses melt best?

Brands like Violife, Miyoko's, and Follow Your Heart are known for excellent melting. Softer, creamier cheeses melt better than harder varieties. Test your preferred brand first if you haven't used it in grilled sandwiches.

→ Can I prepare the tempeh bacon ahead of time?

Absolutely. Marinate the tempeh up to 24 hours in advance, then cook just before assembling. Cooked tempeh bacon can be stored in an airtight container for up to 4 days and reheated gently.

→ What sides pair well with this sandwich?

Tomato soup, a crisp garden salad, roasted vegetables, or french fries all complement this sandwich beautifully. A simple vinegar-based coleslaw adds refreshing contrast.