Stonemill Bakehouse Multigrain Pulled Jackfruit Sandwich

Multigrain Pulled Jackfruit Sandwich

Serves: 4

Prep Time: 15 minutes

Ready In: 55 minutes

Cook Time: 40 minutes

What You'll Need:

  • 4 slices of Stonemill Bakehouse Sourdough Multigrain Rye bread
  • 1 can of young, green jackfruit (packed in water, not syrup)
  • 1⁄2 tablespoon avocado oil
  • 1⁄4 yellow onion, sliced
  • 1 1⁄2 cloves garlic, minced
  • 1⁄8 cup vegetable broth
  • 1⁄2 cup BBQ sauce
  • Coleslaw

Featured Bread:

What You'll Need To Do:

  • Turn your oven on at 400°F (200°C).
  • Lightly grease a baking pan or casserole dish with avocado oil.
  • Rinse and drain the jackfruit.
  • Add some avocado oil to a large frying pan or skillet over medium to high heat.
  • When it’s ready, add the onions and garlic.
  • Sauté until the onions are translucent and softened (8 minutes).
  • Throw in the jackfruit and vegetable broth.
  • Then, cover and cook for another 8 to 10 minutes, until the jackfruit softens. Shred the jackfruit until it resembles pulled pork.
  • Next, spread the jackfruit in an even layer across the baking pan/casserole dish and put it in the oven. Wait 15 minutes.
  • Then, remove it from the oven and stir in a 12 cup of BBQ sauce.
  • Put it back in the oven for 10 minutes, or until it looks golden.
  • Take it out and stir in the remaining BBQ sauce to taste.
  • Place between Sourdough Multigrain Rye bread slices with coleslaw and slice.
  • Take a bite and be amazed by the taste and texture of this completely vegan sandwich.

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