Vegan Bacon BLT Grilled Cheese

My friend Sarah showed up one afternoon with a block of tempeh and a challenge: make her forget real bacon. I laughed, but something about the way smoked paprika hit hot oil that day made me a believer. The kitchen filled with a smell so convincing, my neighbor knocked to ask if I'd abandoned my vegan experiment. I hadn't, and this sandwich became my answer to anyone who thought plant-based meant settling for less.

The first time I served this to my brother, he picked it up, squinted at it, then took a huge bite. He chewed in silence for a moment, then nodded and said, "Okay, fine." That was high praise coming from a guy who once said tofu was just wet chalk. I watched him finish the whole thing, then eye the pan where I'd cooked the tempeh, hoping for scraps.

Ingredients

• Tempeh: This fermented soybean cake soaks up marinade like a dream and crisps beautifully, giving you that meaty chew bacon lovers crave.
• Soy sauce: The salty backbone of the marinade, it deepens every other flavor and gives the tempeh its savory soul.
• Maple syrup: A touch of sweetness balances the salt and helps the tempeh caramelize into those dark, crispy edges.
• Smoked paprika: This is where the magic lives, the smoky warmth that makes people ask if you actually grilled something.
• Liquid smoke: Optional, but a few drops take the smokiness over the top without any actual fire.
• Sourdough bread: Sturdy enough to hold all the fillings, with a tangy flavor that plays well with the richness of the cheese.
• Vegan cheese: Look for one that melts, not just softens, because you want that stretch and creaminess.
• Tomato: Juicy slices add brightness and cut through all the richness with their sweet acidity.
• Lettuce: Crisp leaves give you that fresh crunch and cool contrast against the warm, melty center.
• Vegan butter: This is what turns the bread golden and crispy, so don't skimp on spreading it to the edges.

Instructions

Marinate the tempeh:

Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl until everything blends into a glossy, fragrant mixture. Slice your tempeh into thin strips and let them soak in the marinade for ten minutes, turning them once so every surface gets coated.

Cook the tempeh bacon:

Heat a non-stick skillet over medium heat and lay the marinated strips in a single layer, listening for that first sizzle. Cook for two to three minutes per side until the edges darken and crisp up, then transfer to a plate.

Butter the bread:

Spread vegan butter generously on one side of each slice, making sure to reach the corners. This is what gives you that golden, crunchy crust that holds up to all the fillings.

Build the sandwiches:

Place two slices buttered side down, then layer on a slice of cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese before topping with the remaining bread, buttered side up. Press down gently so everything nestles together.

Grill to perfection:

Heat a large skillet or grill pan over medium-low heat and place the sandwiches in, pressing them gently with a spatula. Cook for three to four minutes per side until the bread turns deep golden and the cheese melts into every crevice, then slice in half and serve hot.

Pin It

I made this on a rainy Saturday when I had nothing else planned, just me and a podcast and a skillet. When I bit into it, still standing at the stove, I realized I'd stumbled onto something I'd make over and over. It wasn't trying to be anything other than what it was, which somehow made it perfect.

Choosing Your Bread

Sourdough brings tang and structure, but any sturdy bread works as long as it can hold up to grilling without falling apart. I've used whole grain, rye, and even ciabatta when that's what I had, and each one brought its own character. Avoid anything too soft or pillowy because it'll get soggy under the weight of the tomato and tempeh. If you're gluten-free, find a bread with some heft, not the kind that crumbles when you look at it.

Getting the Tempeh Right

Tempeh can taste a little bitter straight from the package, so that marinade is doing more than adding flavor, it's also mellowing the beans. I've steamed tempeh for five minutes before marinating when I have time, which opens it up even more to the soy and smoke. Slice it thin but not paper-thin, you want strips that can crisp on the edges but still have some chew. Don't crowd the pan or it'll steam instead of sear, and that's the difference between bacon and rubber.

Serving and Pairing Ideas

This sandwich is rich enough to be the whole meal, but I like serving it with a handful of kettle chips or a simple green salad to balance things out. A bowl of tomato soup on the side turns this into pure comfort food, the kind of lunch that makes you forget it's gray outside. Pickles, either dill or bread-and-butter, add a sharp bite that cuts through the creaminess and makes every other bite taste brighter.

• Add avocado slices for extra creaminess and a buttery richness that melts into the cheese.
• Swap in arugula instead of lettuce for a peppery kick that wakes up the whole sandwich.
• Try different vegan cheeses like smoked gouda or pepper jack to change the flavor profile completely.

Pin It

This sandwich proved to me that vegan food doesn't have to announce itself or apologize for what it's not. It just has to be delicious, and this one absolutely is.

Recipe FAQs

→ Can I make 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 this sandwich?

Look for vegan cheeses with good melting properties like cashew-based or soy-based varieties. Brands known for melting well work best. Avoid nut-free options if you have allergen concerns and always check labels.

→ How do I prevent the bread from getting soggy?

Pat your tomato slices dry with paper towels before assembling. You can also lightly toast the bread before buttering to create a moisture barrier, or assemble the sandwich right before grilling.

→ Can I use regular tempeh or does it need to be smoked?

Regular tempeh works perfectly. The smoky flavor comes from the smoked paprika and liquid smoke in the marinade, so you can adjust these seasonings to your preference or omit them entirely.

→ What bread works best for this sandwich?

Sourdough, ciabatta, or sturdy sandwich bread works wonderfully. Avoid very soft bread as it may fall apart during grilling. Gluten-free bread is also an excellent option if needed.

→ How do I get the perfect golden-brown cheese melt?

Cook on medium-low heat and press gently with a spatula while grilling. This ensures even heat distribution and allows the cheese to melt thoroughly before the bread browns too quickly. A lid can help trap heat.