Vegan Bacon BLT Grilled Cheese

My roommate walked in as I was flipping a tempeh slice in the pan, wrinkled her nose, and asked what on earth I was cooking. Ten minutes later, she was holding half my sandwich and admitting she'd been wrong about vegan food. That crispy, smoky tempeh had won her over before she even took a second bite. Sometimes the best meals are the ones that surprise people who think they already know what they like. This sandwich became my go-to whenever someone needed convincing that plant-based eating could be indulgent, messy, and absolutely worth the napkins.

I made this for a small birthday picnic last spring, wrapped each sandwich in parchment and packed them in a basket. We sat under a tree, and my friend kept saying she couldn't believe there was no actual bacon in it. The tomatoes were perfectly ripe, the lettuce stayed crisp, and the whole thing just worked. It's one of those recipes that makes you feel like you know what you're doing in the kitchen, even if you're usually winging it. I've made it a dozen times since, and it never gets old.

Ingredients

• Tempeh: Slicing it thin is the key to getting it crispy, thick slabs just steam and stay chewy.
• Soy sauce: This adds the salty, umami backbone that makes the tempeh taste like something you'd actually crave.
• Maple syrup: Balances the saltiness and helps the edges caramelize beautifully in the pan.
• Smoked paprika: Gives that essential smoky depth without needing a grill or fancy equipment.
• Liquid smoke: Optional, but a few drops really push the bacon flavor over the edge.
• Sourdough bread: The slight tang and sturdy texture hold up to grilling and all the fillings without falling apart.
• Vegan cheese: Look for one that melts well, some brands just sit there like plastic, so test a slice first if you're unsure.
• Tomato: Use a ripe one, the juice soaks into the bread just enough to make every bite juicy.
• Lettuce: Crisp varieties like romaine add crunch and freshness, wilted greens just make the sandwich soggy.
• Vegan butter: This is what makes the bread golden and crispy, 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. Toss the tempeh strips in and let them sit for 10 minutes, turning once 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 are browned and slightly crispy, then transfer to a plate.

Butter the bread:

Spread vegan butter generously on one side of each slice. This is the side that will touch the pan and turn golden, so don't be shy.

Build the sandwiches:

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

Grill until golden:

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

Serve immediately:

Slice each sandwich in half and serve while it's still hot and the cheese is gooey. This is best eaten right away, before the lettuce wilts from the heat.

Save

One evening, I made this for my partner after a long day, and we ate it on the couch with a terrible movie playing in the background. The sandwich was messy, the tomato juice dripped, and neither of us cared. It became one of those meals that wasn't about perfection, just about being fed and happy. I still think about that night whenever I make it now, how something simple can feel like exactly what you need.

Choosing Your Bread

Sourdough is my favorite because it holds up to grilling and has that slight tang that complements the smoky tempeh. I've also used whole grain sandwich bread when that's what I had on hand, and it worked fine, just a little softer. If you're gluten-free, make sure the bread is sturdy enough to grill without crumbling. White bread can work too, but it tends to get soggy faster, so eat it quickly. Whatever you choose, make sure it's thick enough to support all the fillings without falling apart.

Getting the Cheese Right

Not all vegan cheese melts the same way, and I've had some that just sat there like a sad, rubbery square. Brands that are specifically labeled as melting or sliceable tend to work best. I usually test a slice in a hot pan before committing to the whole sandwich. Cheddar-style or mozzarella-style both work well here, depending on what flavor you're after. If the cheese isn't melting, cover the pan with a lid for the last minute or two to trap the heat.

Serving and Extras

This sandwich is perfect on its own, but I love pairing it with a simple side salad or a bowl of tomato soup for dipping. Sometimes I'll add avocado slices inside for extra creaminess, or a smear of vegan mayo if I'm feeling indulgent. It's also great with a handful of kettle chips on the side, the crunch is a nice contrast to the soft, melty middle. Leftovers can be reheated in a skillet over low heat, just don't microwave them or the bread gets chewy.

• Try adding pickles for a tangy crunch that cuts through the richness.
• A drizzle of hot sauce or sriracha mayo takes it in a spicy direction if you're in the mood.
• Pack it for lunch in parchment paper, it travels well and tastes great at room temperature.

Save

This sandwich has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too, something easy and satisfying that you reach for whenever you need a little comfort.

Recipe FAQ

→ Can I prepare 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 sandwiches.

→ What's the best vegan cheese for melting?

Look for vegan cheeses specifically labeled as melting varieties. Cashew-based or store-bought brands designed for grilled sandwiches typically work best for achieving that creamy, melted texture.

→ How do I prevent the bread from getting soggy?

Slice your tomato and let it sit on paper towels for a few minutes to remove excess moisture. Toast your bread lightly before assembling, and avoid adding condiments until just before grilling.

→ Can I add avocado to this sandwich?

Absolutely! Avocado adds wonderful creaminess. Slice it thinly and layer it with the lettuce. Add it just before grilling to prevent browning.

→ What heat level works best for grilling?

Use medium-low heat to give the cheese time to melt before the bread burns. Press gently with a spatula while cooking for even browning and better cheese distribution.

→ Are there gluten-free options available?

Yes, simply substitute your bread with gluten-free varieties. Many vegan gluten-free breads work well for grilled sandwiches and toast beautifully.