Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes BBQ Jackfruit Sandwich By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 10, 2018 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 1 hrs 35 mins Servings: 8 Jackfruit is a tropical fruit rich in protein, potassium, calcium, and iron. When unripe, it shreds well and makes a great neutral canvas for other flavors. Marinated in our homemade BBQ sauce, jackfruit takes on a braised meat-like quality that's similar to pulled pork. Ingredients BBQ Sauce 2 tablespoons safflower oil ½ large yellow onion, finely diced (1 cup) Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 to 3 cloves) 1 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon light-brown sugar 1 tablespoon apple-cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika Sandwich 2 (10-ounce) jars or packs plain young jackfruit, rinsed and well drained 8 potato sandwich buns, preferably Martin's Shredded iceberg lettuce and mayonnaise, for serving Potato chips, for serving (optional) Directions BBQ Sauce:In a medium saucepan, heat oil over medium-high. Add onions and a pinch of salt. Cook, stirring, until onions are softened and translucent, 3 to 4 minutes. Stir in garlic; cook 1 minute more. Stir in ketchup, Dijon, sugar, vinegar, Worcestershire, and paprika. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, 5 minutes. Remove from heat and let cool. Sandwich:Remove any large knobby pieces from jackfruit and discard. Pour BBQ sauce over jackfruit and toss to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour and preferably overnight. To serve, heat jackfruit in a saucepan or microwave. Heat buns, cut-side down, in a dry cast-iron grill or skillet over medium-high until toasted, about 2 minutes. Spread buns with mayonnaise and top with jackfruit and lettuce. Serve, with chips alongside if desired. Cook's Notes We like Chaokoh Young Green Jackfruit in Brine and Upton's Naturals Original Jackfruit, which both have a lighter color and milder flavor. Variations To make this recipe vegan, swap out the Worcestershire for low-sodium soy sauce, and use vegan mayonnaise, such as Sir Kensington's Fabanaise, and vegan buns. Print