BBQ Jackfruit Sandwiches
Smoky, saucy BBQ jackfruit sandwiches with chickpeas and crunchy coleslaw, ready in just 25 minutes. A hearty, satisfying meatless meal that impresses every time.
Ingredients
BBQ Jackfruit Filling
- 1/4 cup olive oil extra-virgin
- 14 oz canned young green jackfruit in brine drained and rinsed well
- 1/2 cup canned chickpeas drained and rinsed
- 2 garlic cloves fresh
- 1 tbsp brown sugar
- 1 tsp paprika smoked paprika preferred
- 1 tsp chili powder adjust to taste
- 1 tsp onion powder
- 1 pinch salt taste and adjust
- 1/4 cup barbecue sauce thick and smoky style
Coleslaw
- pre-made coleslaw bag mix or thinly sliced green/purple cabbage
- 1 tbsp mayonnaise for homemade slaw
- 1 tsp lemon juice or vinegar
- 1 pinch sugar
For Serving
- 4 brioche buns toasted
- avocado optional topping
- pickles optional topping
- pepperoncini optional topping
- hot sauce optional topping
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the drained jackfruit to the pan.
- Using the back of a wooden spoon, press down on each piece of jackfruit until it breaks apart into rough, stringy shreds. Work through the pan for about 2 minutes until most big chunks are gone.
- Pulse the chickpeas and garlic together in a small food processor 5–6 times until you get a coarse, chunky crumble. Do not over-process — you want texture, not hummus.
- Scrape the chickpea and garlic mixture into the pan with the jackfruit. Stir to combine. Add the brown sugar, paprika, chili powder, onion powder, and salt. Toss until everything is evenly coated.
- Pour the barbecue sauce over the filling and stir once to spread evenly. Let the mixture cook undisturbed for 2–3 minutes so the sauce caramelizes and crispy bits form. Stir gently, then let sit again. Repeat once more, then remove from heat.
- While the filling rests, toss the coleslaw mix with mayonnaise, lemon juice or vinegar, a pinch of sugar, and salt to taste. Set aside.
- Toast the brioche buns until the cut sides are golden. Load each bottom bun with a generous scoop of BBQ jackfruit filling, top with coleslaw, and add any optional toppings. Press the top bun down and serve immediately.
Notes
Use canned young green jackfruit packed in water or brine only — never in syrup. For extra heat, add a pinch of cayenne or a teaspoon of hot sauce to the pan with the BBQ sauce. The filling stores well in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water. Keep slaw and buns separate until serving to avoid sogginess. For a bowl version, serve the filling over rice or roasted sweet potatoes instead of a bun.