BBQ Pulled Jackfruit Sandwich
We are in the final run of our American vegan cuisine week, and something can not be missed out: Sandwiches!
The name “sandwich” comes from John Montagu, the 4th Earl of Sandwich, an 18th-century English nobleman. The story goes that he was an avid gambler who didn’t want to leave the gaming table to eat. So, he asked for meat to be served between two slices of bread, allowing him to continue playing while eating. This convenient food became popular, and people began to order “the same as Sandwich,” which eventually shortened to just “sandwich.”
As for the bread typically used, it varies depending on the type of sandwich. Common types of bread include:
- Sliced white or whole wheat bread – for traditional sandwiches like ham and cheese or PB&J.
- Baguette or French bread – often used for sandwiches like subs or po’boys.
- Rye bread – frequently used for Reubens or other deli-style sandwiches.
- Ciabatta – popular for panini.
- Rolls or buns – used for burgers, pulled pork, and other similar sandwiches.
- Pita or flatbreads – often used for wraps or Mediterranean-style sandwiches.
The choice of bread can greatly influence the texture and flavor of the sandwich.
The sandwich has a notable reference in American history and culture as well. Although the concept originated in England, it quickly gained popularity in the United States, where it became a staple of American cuisine.
In America, the sandwich evolved into various regional specialties and iconic versions, such as the club sandwich, BLT (Bacon, Lettuce, Tomato), Philly cheesesteak, and the Reuben. Each of these sandwiches reflects a piece of American culture and regional tastes.
Moreover, the sandwich became emblematic of the fast-paced American lifestyle, particularly with the rise of fast food in the 20th century. The simplicity, portability, and versatility of sandwiches made them a favorite in American households and a symbol of American convenience food.
While barbecue has drifted away from us dimply by jumping into a plant-based diet, we still don’t want to miss a certain smokiness and outdoor feeling in our cuisine. This sandwich is kind of a nice memory without having to eat meat.
Traditionally made with slow-cooked meats (Pulled Pork Sandwich or Pulled Chicken Sandwich), this classic dish is beloved for its rich, smoky flavors and tender, juicy texture. But thanks to jackfruit and so many inspiring cooks and creators, we found our version of a plant-based alternative that doesn’t sacrifice taste or satisfaction!
Enter my BBQ Pulled Jackfruit Sandwich—a delicious, vegan twist on the original that’s sure to become a new favorite at your table.
What is Jackfruit?
For those unfamiliar, jackfruit is a large, tropical fruit native to Southeast Asia. When young and unripe, its flesh has a neutral taste and a texture remarkably similar to pulled pork or chicken, making it an ideal meat substitute in savory dishes. Its ability to absorb flavors means it pairs beautifully with bold sauces like BBQ, offering a perfect canvas for a hearty, satisfying sandwich.
The Secret to Perfect BBQ Pulled Jackfruit
The magic of this sandwich lies in the preparation and the homemade BBQ sauce! To achieve that rich, smoky flavor and irresistible texture, the jackfruit is first shredded, then slightly roasted, then marinated with a robust homemade BBQ sauce based on my Homemade Ketchup recipe posted recently, before being roasted again until nicely browned. This cooking method allows the jackfruit to soak up all the flavors, caramelize slightly, and develop those crispy edges that make every bite a delight.
Why You’ll Love It
This BBQ Pulled Jackfruit Sandwich isn’t just a great meatless alternative—it’s a flavor-packed, satisfying meal in its own right. The combination of tender jackfruit, smoky BBQ sauce, and the slight crunch from caramelization creates a texture and taste that is simply nice to enjoy on a warm summer day. Plus, it’s incredibly easy to make, perfect for a weeknight dinner or a casual weekend BBQ.
Whether you’re a long-time vegan, exploring plant-based options, or simply in the mood for something different, this sandwich is sure to impress. It’s proof that comfort food can be both indulgent and healthy, all while being kind to the planet.
So next time you’re thinking about firing up the grill or craving something smoky and sweet, give this BBQ Pulled Jackfruit Sandwich a try. You might just find it’s your new go-to sandwich 🙂
Much love!
BBQ Pulled Jackfruit Sandwich
Ingredients
- 500 g green jackfruit in brine, net weight
For the BBQ sauce marinade
- 1/2 cup (homemade) ketchup see link to my recipe below
- 1 tsp paprika powder
- 1 tbsp smoked paprika powder
- 2 tbsp vinegar
- 3 tbsp agave nectar
- 3/4 tbsp mustard (dijon)
- 2 pinches cinnamon
- 2 tsp soy sauce
Also
- 5 tbsp oil
- chopped fresh parsley optional
- 3 handfuls sliced iceberg lettuce
- 2 tomatoes
- salt and pepper
- some plant butter for the bread
- 3 tbsp pickled cucumbers or capers
Instructions
- Shred the jackfruit pieces with your fingers to create a pulled texture. You might want to cut the harder parts into small slices.
- Mix the ketchup, spices, vinegar, agave, mustard and soy sauce together.
- Heat up half of the oil and brown the jackfruits for ca 2 minutes, stirring occasionally. They should get slightly brown. Take them out of the pan, nicely coat them with the BBQ sauce and let marinate for 10 minutes or more. Preserve the toasting oil in the pan for later.
- In the meantime, cut the tomatoes in slices. Prepare the lettuce and the pickled cucumbers or the capers. Spread the plant butter on half of the toast slices.
- Heat up the same pan with the other half of the oil. Add the jackfruit mixture. Lower the heat to medium-low and let the mixture simmer for about 10 minutes or until the agave nectar has nicely caramelized, stirring frequently. Add the herbs (optional). Season with pepper.
- Nicely cover the buttered toast with the jackfruit mixture.Add a layer of tomatoes, sprinkle the tomatoes with a little bit of salt.Add a layer of lettuce, finish with the cucumbers or capers. Cover with the other 4 bread slices.
- Cut the sandwiches in halves. Enjoy with some mustard or homemade ketchup aside.