BBQ JACKFRUIT SANDWICH

BBQ Jackfruit Sandwich image

Provided by Martha Stewart

Time 1h35m

Number Of Ingredients 14

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)

Steps:

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.