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BBQ Jackfruit Sandwich

North American · 45 min · Easy · 4 sandwiches

BBQ Jackfruit Sandwich

Shredded jackfruit cooked down in smoky barbecue sauce until sticky, piled into a soft roll with a sharp vinegar slaw. The slaw is what stops it being too rich.

~570 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Shred the jackfruit

    Drain and rinse the jackfruit, cut out the hard core, and pull the rest apart with your fingers into stringy shreds. Pat it dry.

  2. 2

    Brown it

    ⏱ 10 min

    Heat the oil in a frying pan over medium-high heat and cook the onion until soft, then add the jackfruit, garlic, smoked paprika and cumin and fry until the edges start to catch and color.

  3. 3

    Simmer in sauce

    ⏱ 20 min

    Add the barbecue sauce and stock, bring to a simmer, and cook until the liquid has reduced to a thick, sticky glaze clinging to the jackfruit. Pull it apart further with two forks as it cooks.

  4. 4

    Make the slaw

    Toss the cabbage and carrot with the vegan mayonnaise, Dijon mustard, cider vinegar and a good pinch of salt and pepper. Keep it sharp — it is there to cut the sweetness of the sauce.

  5. 5

    Build

    Pile the hot barbecue jackfruit into the split rolls, top with a generous heap of slaw and the sliced pickles, and press the lid on.

Notes

Young green jackfruit in BRINE, never syrup. Drying the shredded jackfruit before it hits the pan is what lets it brown instead of steam — that browning is most of the flavor. Check the barbecue sauce is vegan; some contain honey.

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