BBQ Pulled Jackfruit Sandwich

Ingredients

• Jackfruit

  Canned, syrup pack

  1 ½ cup, drained or 267g

• Barbecue sauce

  ¾ cup or 188g

• Pepperidge Farm, 100% Whole Wheat Hamburger Buns

  2 servings or 102g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 medium or 61g

• Nectarines

  Raw

  4 medium or 568g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 small or 70g

• Limes

  Raw

  ½ fruit or 34g

• Mint

  Freshdirect

  2 tablespoon or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Directions Pre-heat a pan on medium heat with 1 tsp (5 mL) of sunflower oil. Drain and rinse the jackfruit, and cut each piece into 2-3 chunks. Add the jackfruit and BBQ sauce to the pan and cook until warmed through. Use the back of a wooden spoon to press down on the jackfruit to shred the pieces, or use two forks to pull the pieces apart. Once heated and coated in sauce, remove from heat. In a small bowl, combine the cabbages and carrot to create a quick coleslaw. In another bowl, combine the ingredients for the nectarine salsa. To assemble the sandwiches: Top the buns with ½ cup of BBQ jackfruit, a handful of coleslaw and top with a couple spoonfuls of salsa. Serve with cherry tomatoes, pickles, crackers or tortilla chips. Notes *If you want to make any savoury jackfruit dishes, always be sure that you have grabbed a can of the young, green and brined jackfruit. Storage: the BBQ jackfruit, coleslaw and salsa can be made a day in advance and stored separately. Reheat the jackfruit on the stove or in the microwave. Assembled sandwiches are best if enjoyed right away. Variations: instead of coleslaw, top the sandwiches with sliced tomato, avocado, crunchy red onions and shredded romaine lettuce.

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