Jackfruit is having a moment. It’s popping up on restaurant menus as a mock meat for tacos and sandwiches and at the supermarket in everything from breakfast sausage to nuggets. And with a little easy prep, it can deliver big ‘cue flavor without having to turn on the grill.
Native to southern India, Sri Lanka, and parts of Indonesia and the Philippines, jackfruit has a shreddable texture and neutral flavor that’s easily manipulated with spices and sauces when it’s unripe, which is why it’s a perfect stand-in for pulled chicken or pork. (Ripe, it tastes like a mix of pineapple, mango, and banana—a bit like Juicy Fruit gum.)
You can find ready-to-cook versions frozen, canned, or vacuum-sealed at the store, which is a godsend: Their enormous size, reptilian skin, and sticky sap make jackfruit kind of a pain to cut and clean (trust us here, there’s Saran wrap involved). If you’re going for a meat swap, you’re after the unripe or “young” canned variety that comes packed in water, brine, or syrup. For this recipe we’re layering a brined version with a tangy mustard-based BBQ sauce and a fresh, crunchy slaw.
Maple Mustard BBQ Jackfruit Sandwiches
Yield: 4 sandwiches
Ingredients:
Maple Mustard BBQ Sauce:
- ¾ cup yellow mustard
- ½ cup apple cider vinegar
- ½ cup maple syrup
- 1 tablespoon vegan Worcestershire sauce, coconut aminos, or tamari
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce (optional)
- ½ teaspoon kosher salt
Jackfruit Filling:
- 2 14-ounce cans of young green jackfruit in brine
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- ½ teaspoon salt
Slaw:
- ½ small head of cabbage, finely shredded
- 1 large carrot, finely shredded
- ⅓ cup mayonnaise (regular or vegan)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Sandwich:
- 8 slices white bread, lightly toasted
- Bread-and-butter pickle slices
Procedure:
- Make the sauce. Whisk all the sauce ingredients together in a small pot. Bring to a boil, then reduce the heat to low and simmer until thickened, about 10 minutes. For the best flavor, transfer to a jar or covered container and refrigerate overnight.
- Prep the jackfruit. Rinse the jackfruit under cold water. Drain and pat dry with paper towels. Cut off the fibrous core pieces and discard. In a bowl, shred using your fingers, and set aside.
- Cook the jackfruit. In a large skillet, heat the olive oil on medium heat. Add the onion and salt and cook until soft, stirring occasionally, 8 to 10 minutes. Add the jackfruit and cook for 5 more minutes, stirring occasionally. Stir in ½ cup water and half of the maple mustard BBQ sauce. Reduce the heat, cover, and let simmer for 15 minutes. Stir in the remaining sauce.
- Make the slaw. In a medium bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and pepper. Add the cabbage and carrot and mix well to combine. Taste for seasoning and adjust with more salt, pepper, or sugar as desired.
- Assemble. To serve, divide the jackfruit among 4 slices of bread and top with slaw, pickles, and remaining 4 slices of bread.
Notes and Substitutions:
- Many stores stock pre-seasoned or marinated jackfruit in vacuum-sealed pouches. If you like, you can use them as a sandwich shortcut instead of prepping the canned variety on your own.
