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)
Preparation
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.
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. 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.
