Martha Stewart BBQ Jackfruit Sandwich

Martha Stewart BBQ jackfruit sandwich takes 1 hour 35 minutes and young jackfruit, smoky homemade barbecue sauce and toasted potato buns to make a tender, pulled pork style vegetarian sandwich. Try this easy meatless weeknight dinner for game day or cookouts, since it's make-ahead friendly and sauces up overnight.

Let the sauced jackfruit rest in the fridge for at least an hour, and overnight is even better. That time lets the fruit soak up the barbecue flavor, so skipping it leaves the jackfruit bland next to the sweet, tangy sauce.

Martha uses unripe young jackfruit, which shreds like pulled pork and works as a neutral canvas for the sauce. The barbecue sauce is homemade with ketchup, Dijon, smoked paprika and Worcestershire, and the buns get toasted dry in a cast-iron pan.

Martha Stewart BBQ Jackfruit Sandwich

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

320

kcal

Shredded young jackfruit turns tender and meaty after soaking in a tangy, smoky sauce. Toasted potato buns, a swipe of mayonnaise and crisp lettuce add soft, creamy and crunchy contrast in every bite.

Ingredients

• 2 tablespoons safflower oil
  

• 1/2 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
  

• 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

• Cook the onions: Heat 2 tablespoons safflower oil in a medium saucepan over medium-high, then add 1/2 large finely diced yellow onion and a pinch of kosher salt. Cook, stirring, for 3 to 4 minutes, until the onions turn soft and translucent.
• Add the garlic: Stir in 1 tablespoon minced garlic and cook for 1 minute. That short cook mellows the raw bite before the liquids go in.
• Simmer the sauce: Stir in 1 cup ketchup, 1 tablespoon Dijon mustard, 1 tablespoon light-brown sugar, 1 tablespoon apple-cider vinegar, 1 tablespoon Worcestershire sauce and 1 teaspoon smoked paprika. Reduce the heat to medium and cook, stirring occasionally, for 5 minutes until slightly thickened.
• Cool the sauce: Take the pan off the heat and let the sauce cool. Cooling it first keeps the jackfruit from turning mushy when you toss them together.
• Prep the jackfruit: Remove any large knobby pieces from 2 (10-ounce) jars or packs of rinsed, well-drained plain young jackfruit and discard them. Then pour the cooled barbecue sauce over the jackfruit and toss to combine.
• Season and chill: Season the jackfruit with kosher salt and freshly ground pepper. Cover and refrigerate for at least 1 hour, preferably overnight, so the flavor soaks in.
• Heat the jackfruit: When you're ready to serve, warm the jackfruit in a saucepan or in the microwave. It should be hot all the way through before it goes on the buns.
• Toast the buns: Heat 8 potato sandwich buns, cut-side down, in a dry cast-iron grill pan or skillet over medium-high for about 2 minutes. They're ready once the cut sides turn golden and toasty.
• Build the sandwiches: Spread the toasted buns with mayonnaise, then pile on the hot jackfruit and shredded iceberg lettuce. Serve with potato chips alongside if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this BBQ jackfruit sandwich vegan?

Yes, with three swaps. Use low-sodium soy sauce in place of the Worcestershire, vegan mayonnaise such as Sir Kensington's Fabanaise, and vegan buns. The rest of the recipe is already plant-based.

Which jackfruit should I buy?

Buy young, unripe jackfruit packed in brine or water, never the sweet kind in syrup. The recipe suggests Chaokoh or Upton's Naturals, since both are lighter in color and milder in flavor than other cans. Rinse and drain it well before saucing.

Can I make the jackfruit ahead of time?

Yes, and it tastes better for it. Toss the jackfruit with the sauce and refrigerate it overnight in a covered container. Reheat it in a saucepan or the microwave and toast the buns right before serving.

How do I store leftovers?

Keep leftover saucy jackfruit in an airtight container in the fridge for about 3 to 4 days. Store the buns, lettuce and mayonnaise separately so nothing gets soggy. Reheat the jackfruit until hot before building fresh sandwiches.

What's the most common mistake with jackfruit sandwiches?

Skipping the rinse and the drain. Jackfruit from the jar carries brine, which makes the sauce watery and salty. Rinse it well, drain it, and pick out any tough knobby pieces so every bite is tender.