Vegan BLT Sandwich Recipe
This vegetarian BLT sandwich swaps the usual bacon for pan-fried halloumi, giving it the same crispy, salty bite in every golden layer. It’s indulgent, fresh, and totally satisfying.
Between toasted sourdough, juicy tomatoes, and creamy mayo, the halloumi brings a savory punch that makes this sandwich unforgettable. It’s a bold, meatless twist on the classic BLT.
Halloumi-Powered Essentials for a Perfect Vegetarian BLT Sandwich
- Sourdough bread – Toasty and tangy, it adds crunch and character while holding all the juicy ingredients together.
- Ripe tomatoes – Thick slices of sweet, juicy tomatoes give this sandwich its signature freshness and a vibrant burst of flavor.
- Halloumi cheese – Pan-fried to golden perfection, halloumi stands in for bacon with its chewy texture and salty richness.
- Olive oil – Used for frying the halloumi, it adds a golden crisp and richness to the cheese’s exterior.
- Butter lettuce – Soft, tender leaves add a refreshing crunch without overpowering the other flavors.
- Mayonnaise – Creamy and classic, it’s the glue that ties all the sandwich elements together.
From Skillet to Sandwich: How to Make This Vegetarian BLT
Start by lightly toasting your sourdough slices—this prevents sogginess and adds a satisfying crunch. Slice thick rounds of fresh tomato, season them with flaky salt, and set them aside to draw out their juices.
Next, cut the halloumi into strips and gently pat them dry to avoid splattering. Heat olive oil in a skillet and fry the cheese in batches until each side is deeply golden and crispy.
Let the cheese rest briefly while you assemble the sandwich. Spread mayo on one slice of each sandwich, then layer with lettuce, salted tomato slices, and crispy halloumi. Finish with the mayo-slicked toast on top.
Serve warm, or slice in half to showcase the layered filling. It’s best eaten fresh, when the cheese is still warm and the bread perfectly crisp.
Tricks & Twists: Elevate Your Vegetarian BLT Game
For added dimension, try mixing a spoonful of Dijon mustard or a splash of lemon juice into the mayonnaise. The tang complements the rich halloumi beautifully.
Swap butter lettuce with arugula or romaine for a peppery or crunchy twist. Want a smoky vibe? Sprinkle smoked paprika on the halloumi just after frying.
This sandwich also works wonderfully as a wrap using a large tortilla—ideal for packed lunches or a lighter dinner. To make it completely egg-free, use a vegan mayo or tangy plant-based sour cream instead.
Leftovers? Here’s How to Keep Your Vegetarian BLT Fresh
Although best served fresh, leftover sandwiches can be wrapped tightly and stored in the refrigerator for up to 24 hours. To prevent sogginess, consider storing components separately—especially the tomato and lettuce.
If you’ve fried extra halloumi, keep it in an airtight container and reheat in a skillet until crispy again before assembling a second round. Avoid microwaving to maintain that signature crunch.
Vegan BLT Sandwich Recipe
Ingredients
- 6 tablespoons mayonnaise or more to taste
- ¼ cup extra-virgin olive oil for frying
- Freshly ground black pepper
- 6 ounces halloumi cheese
- 2 medium-to-large ripe red tomatoes
- Flaky sea salt or kosher salt
- 6 tender green lettuce leaves such as butter lettuce
- 4 large or 6 medium slices of sourdough bread
Instructions
- Toast all slices of sourdough bread until lightly crisped and set them aside. Cut the tomatoes into thick rounds, each slightly over ¼ inch in thickness, and sprinkle with flaky sea salt or kosher salt; allow them to sit briefly.
- Slice the halloumi cheese into strips approximately ¼ inch thick, ensuring they are no longer than the bread slices. Pat the slices gently with a clean tea towel or paper towel to remove surface moisture, minimizing splatter during frying.
- Heat the olive oil in a medium skillet over medium heat until it reaches a temperature that causes the cheese to bubble slightly upon contact. Carefully lay the halloumi strips in the pan using kitchen tongs, spacing them apart to prevent sticking. Cover the pan to reduce splattering.
- Cook the halloumi until the underside is deeply golden, about 2 to 4 minutes. Adjust heat if necessary—raise if browning is slow, lower if it browns too quickly or smokes. Flip each slice carefully with tongs, re-cover, and cook the other side until equally golden, another 2 to 4 minutes.
- Transfer the cooked cheese to a paper towel-lined plate to absorb excess oil. Sprinkle generously with freshly ground black pepper and let cool slightly.
- To assemble, generously spread mayonnaise on half the toasted bread slices. On the remaining slices, layer with lettuce leaves, followed by tomato slices arranged to fully cover the surface. Add a layer of halloumi slices, overlapping as needed. Top with the mayo-coated slices of bread, facing down.
- Serve the sandwiches whole, or cut them in half using a sharp chef’s knife. For optimal texture and flavor, enjoy fresh. Refrigerate leftovers in an airtight container for up to 24 hours.
Notes
To make it egg free: Swap the mayonnaise with vegan sour cream.
