Jackfruit Sandwich Recipe

Prepare jackfruit

Drain and rinse the canned young jackfruit. Remove any seeds and tough core pieces. Using two forks or your hands, pull the jackfruit apart into shreds roughly the size and texture of pulled pork.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–6 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, stirring so it doesn't burn.

Add the shredded jackfruit to the pan. Stir to combine and cook 3–4 minutes to warm through and begin to brown slightly.

Add smoked paprika, ground cumin, chili powder, black pepper, and 1 tsp salt. Stir to coat the jackfruit and toast the spices for 1 minute.

Stir in the tomato paste, vegetable broth, maple syrup (or brown sugar), and 2 tbs apple cider vinegar. Bring to a gentle simmer, reduce heat to low, and cover. Simmer 10–12 minutes to allow flavors to meld and liquid to reduce.

Remove the lid, add the bbq sauce, and continue simmering uncovered for 5–7 minutes until the mixture is saucy but not watery. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.

While the jackfruit cooks, combine 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar, and 1 tsp salt in a bowl or jar. Stir until sugar and salt dissolve.

Add the thinly sliced red onion to the pickling liquid, pressing down so the onion is submerged. Let sit at room temperature for at least 15 minutes (longer for tangier flavor). Reserve until assembly.

In a medium bowl combine shredded cabbage and grated carrot.

Whisk together mayonnaise, 1 tbs lemon juice, 1 tsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the cabbage and carrot, toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble.

Once the jackfruit is ready, warm a skillet or griddle over medium heat. Lightly brush the cut sides of the sandwich rolls with butter or olive oil and toast for 1–2 minutes until golden.

To build each sandwich: place a generous scoop (about 1/2 cup) of the jackfruit filling on the bottom bun, top with 2–3 tablespoons of slaw, a few pickled red onion slices, and a sprinkle of fresh cilantro if using. Finish with the top bun.

Serve warm. Leftover jackfruit stores in an airtight container in the refrigerator for up to 4 days; reheat in a skillet with a splash of water or broth to loosen.