Vegan Bacon BLT Grilled Cheese

My roommate walked in one evening while I was pressing tempeh strips into a hot pan, and the smell of maple and smoke stopped her mid-sentence. She thought I was cooking actual bacon. When I told her it was tempeh marinated in soy sauce and liquid smoke, she rolled her eyes, but five minutes later she was hovering by the stove asking when it would be ready. That night we made these sandwiches together, and by the time the cheese melted into the crispy bread, she'd stopped talking about how much she missed real BLTs.

I made this for a friend who'd been vegan for years but still missed the comfort of a grilled cheese from childhood. She took one bite and got quiet in that way people do when food hits a memory they didn't expect. We sat on the porch with our sandwiches, the tomato juice dripping onto our plates, and she told me about her mom's kitchen and Saturday afternoons. Food does that sometimes, bridges the gap between what was and what is now.

Ingredients

• Tempeh: This fermented soybean block soaks up marinade like a sponge and crisps beautifully when pan fried, giving you that chewy, savory bite.
• Soy sauce: The salty backbone of the marinade, it brings umami depth that makes the tempeh taste richer and more complex.
• Maple syrup: Balances the salt with a hint of sweetness and helps the edges caramelize as they cook.
• Smoked paprika: Adds a warm, smoky flavor that mimics the essence of bacon without any meat.
• Liquid smoke: Optional but transformative, just a few drops create that campfire aroma that makes the whole thing convincing.
• Vegan cheese: Look for one that melts well, brands vary wildly, so test a slice on toast before committing to the whole sandwich.
• Sourdough bread: The slight tang and sturdy texture hold up to grilling and complement the smoky tempeh perfectly.
• Tomato: Use a ripe one, firm enough to slice cleanly but juicy enough to add brightness.
• Lettuce: Romaine or iceberg both work, just make sure it's cold and crisp for contrast against the warm, melty center.
• Vegan butter: This is what gives you that golden, crispy exterior, don't skip it or use oil, it's not the same.

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 smooth. Add the tempeh strips and turn them gently to coat, then let them sit for 10 minutes so the flavors soak in.

Cook the tempeh bacon:

Heat a non stick skillet over medium heat and add the marinated tempeh strips in a single layer. Cook for 2 to 3 minutes per side until the edges turn dark and slightly crispy, then remove and set aside on a plate.

Butter the bread:

Spread a thin, even layer of vegan butter on one side of each slice of bread. This is the side that will touch the pan and turn golden.

Build the sandwiches:

Lay two slices of bread buttered side down, then layer on a slice of vegan cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread slices, buttered side up.

Grill until golden:

Heat a large skillet or grill pan over medium low heat and place the sandwiches inside. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is crispy and the cheese has melted into the filling.

Serve:

Slice each sandwich in half diagonally and serve immediately while the cheese is still gooey and the bread is warm.

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The first time I served this at a small gathering, I didn't announce it was vegan. People just ate, complimented the smoky flavor, and asked for seconds. One guy even asked where I bought the bacon, and when I told him I made it from tempeh, he paused, looked at his half eaten sandwich, then shrugged and took another bite. It was the best kind of quiet victory.

Making the Tempeh Bacon Ahead

You can marinate and cook the tempeh bacon up to two days in advance, then store it in an airtight container in the fridge. When you're ready to make the sandwiches, just reheat the strips in a dry skillet for a minute or two to crisp them back up. This makes weekday lunches feel less like a project and more like pulling together something you already have waiting. I do this on Sundays sometimes, and it's one of those small prep steps that pays off all week.

Choosing Your Vegan Cheese

Not all vegan cheeses melt the same way, some stay solid and rubbery while others turn creamy and gooey. I've had the best luck with brands that list coconut oil or tapioca starch near the top of the ingredients, they tend to get that stretchy, melted texture. If you're unsure, test a slice on a piece of toast under the broiler before you commit it to a whole sandwich. Once you find a brand you like, stick with it, because consistency matters when you're craving comfort food.

Serving Suggestions

This sandwich is rich and satisfying on its own, but it pairs beautifully with a simple side that adds lightness or acidity. A small arugula salad with lemon vinaigrette cuts through the richness, or a bowl of tomato soup turns the whole thing into a cozy, nostalgic meal. I've also served it with dill pickles and kettle chips when I want something more casual and crunchy.

• Add avocado slices for extra creaminess and a pop of green.
• Swap in your favorite mustard or vegan mayo on the inside for another layer of flavor.
• Use gluten free bread if needed, just make sure it's sturdy enough to hold up to grilling.

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There's something deeply satisfying about making a sandwich this good from plants, knowing it can stand up to any memory of the original. I hope it becomes one of those recipes you reach for on a rainy afternoon or a night when you just need something warm, crispy, and comforting.

Recipe FAQs

→ What can I use instead of tempeh for the bacon?

Coconut bacon, smoked tofu strips, or store-bought vegan bacon strips are excellent alternatives. Each offers a slightly different texture and smoky flavor profile.

→ How do I make the tempeh bacon crispy?

Slice the tempeh thinly and cook it in a hot skillet for 2-3 minutes per side without moving it around too much. This allows it to develop a crispy, browned exterior while staying moist inside.

→ Can I prepare this ahead of time?

You can marinate the tempeh bacon up to 4 hours in advance and cook it the day before. Assemble and grill the sandwiches fresh for best results and optimal cheese meltiness.

→ What vegan cheese melts best?

Cashew-based, coconut-based, or specialized melting brands like Violife work exceptionally well. Avoid cheeses that don't contain oil, as they won't melt properly. Test a small amount first if trying a new brand.

→ How do I prevent the bread from burning?

Use medium-low heat and monitor the pan closely. The butter should sizzle gently rather than aggressively brown. Grill each side for 3-4 minutes until golden, adjusting heat as needed for even cooking.

→ Is this suitable for meal prep?

While best served immediately, you can prepare components separately: cook the tempeh bacon, slice vegetables, and store in containers. Assemble and grill fresh when ready to eat for peak texture and flavor.