Multigrain Pulled Jackfruit Sandwich

This vegan pulled jackfruit sandwich is a real crowd-pleaser, both for those who don’t eat meat and for those who do. The jackfruit has a similar texture to pulled pork and the barbeque sauce really brings the flavour! Our Sourdough Multigrain Rye bread is full of crunchy grains and seeds, complementing the sweet and smoky taste of the barbeque sauce.

15 min

55 min

4 Servings

Made with Authentic Sourdough Rye Multigrain Bread

Ingredients

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 (30ml) vegetable broth
1/2 cup (120ml) BBQ sauce
coleslaw

Directions

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 1⁄2 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.