If you’re looking for a plant-based showstopper that delivers on bold, smoky flavor and mouthwatering texture, these BBQ Jackfruit Sandwiches have your name all over them! With a tangy, savory jackfruit filling, crunchy slaw, and all your favorite sandwich fixings, you truly won’t miss the meat—promise.
Why You’ll Love This Recipe
- Meaty, Satisfying Texture: Jackfruit, when shredded and pan-cooked with spices, achieves an incredibly convincing pulled pork effect that even meat-eaters enjoy.
- Big, Balanced Flavors: From sweet and smoky BBQ sauce to zippy, crisp slaw, each bite of these BBQ Jackfruit Sandwiches is a flavor explosion.
- Weeknight Friendly: You can whip this whole meal up in about 25 minutes, making it a true hero recipe for busy nights.
- Endlessly Customizable: Use your favorite buns, toppings, or sauces for a sandwich that’s as unique as you are.
Ingredients You’ll Need
I love that every ingredient here pulls its own weight—each one builds a layer of smoky richness, hearty texture, or fresh crunch. Don’t worry about complicated shopping lists; these are all easy-to-find, but each is absolutely essential for making unforgettable BBQ Jackfruit Sandwiches.
- Olive oil: Gives the jackfruit lusciousness and helps everything brown as it cooks.
- Young jackfruit in brine (14-ounce can): The secret plant-based MVP, shredded for that perfect “pulled” effect—just be sure it’s in brine and not syrup!
- Canned chickpeas: Adds protein and helps give body and bite to the BBQ filling.
- Garlic: Fragrant, savory depth that makes the other flavors sing.
- Brown sugar: For that deep caramel note that balances the tanginess of the barbecue sauce.
- Paprika, chili powder, and onion powder: These spices deliver warmth, smoky undertones, and subtle heat.
- Salt: Just a pinch to enhance all the flavors.
- Barbecue sauce: Go classic and smoky, sweet and tangy, or spicy—the choice is yours!
- Slaw mix or cabbage: A quick handful of premade slaw works, or shred up crisp cabbage for maximum crunch.
- Mayonnaise, lemon juice or vinegar, sugar, and salt (for slaw): Simple ingredients make for a light, zippy slaw to top your sandwich.
- Buns (brioche preferred): Toasted, soft, and ready to hold that saucy filling!
- Your favorite toppings: Avocado, pepperoncini, pickles, or a dash of hot sauce—your sandwich, your rules!
Variations
One of my favorite parts about BBQ Jackfruit Sandwiches is how easy it is to give them your own delicious twist. Whether you’re looking for something gluten-free, a bit spicier, or even a different slaw experience, this recipe adapts at the drop of a (chef) hat!
- Spicy Kick: Add sliced jalapeños, a hit of chipotle powder, or use a spicy barbecue sauce to turn up the heat.
- Gluten-Free: Swap the brioche bun for a gluten-free bun or serve the barbecue jackfruit over a bed of greens for a sandwich-free bowl.
- Vegan Cheese Topping: Sprinkle your favorite plant-based cheese shreds over the warm filling for an extra gooey touch.
- Different Slaw Flavors: Try an Asian-inspired slaw with rice vinegar, sesame oil, and cilantro, or add apple slices for a sweet crunch.
How to Make BBQ Jackfruit Sandwiches
Step 1: Shred the Jackfruit
Start by heating olive oil in a large skillet over medium-high heat. Once shimmering, add the jackfruit and use the back of a wooden spoon to break it into bite-sized shreds. Don’t rush this step—the more you work the jackfruit, the more its texture transforms into those perfect pulled “meaty” strands ready to soak up flavor.
Step 2: Make the Filling
In a quick blitz, pulse your chickpeas and garlic in a food processor until they’re finely chopped—almost like a rustic hummus, but still with bits for texture. Stir this into the pan with your jackfruit, then add the brown sugar, paprika, chili powder, onion powder, and a pinch of salt. Toss everything together, then pour in your barbecue sauce. Let the filling cook until it thickens, gets a little crispy in places, and the edges start to caramelize for ultimate BBQ flavor.
Step 3: Assemble Your Sandwiches
Grab your toasted buns (seriously, don’t skip toasting!) and pile them high with a generous scoop of the saucy jackfruit mixture. Top with crunchy slaw and any other toppings you love—think creamy avocado slices, pickled veggies, or a drizzle of hot sauce. This is the fun part, so let your cravings lead the way to sandwich nirvana.
Pro Tips for Making BBQ Jackfruit Sandwiches
- Jackfruit Prep Magic: Rinse jackfruit really well and pat dry with paper towels to remove brine and extra moisture for the most savory, non-soggy texture.
- Maximize Browning: Let the jackfruit and chickpea mixture rest, undisturbed, in the hot pan for a couple of minutes—this forms irresistible crispy edges and boosts the “pulled pork” appeal.
- Customize Your Sauce: Taste and adjust your barbecue sauce, or add a splash of vinegar or hot sauce to brighten the flavors to your liking.
- Slaw Timing: For crunchiest slaw, mix it up just before assembling your BBQ Jackfruit Sandwiches so it stays fresh and crisp.
How to Serve BBQ Jackfruit Sandwiches
Garnishes
Garnishing your BBQ Jackfruit Sandwiches is where you can get creative and playful—think scatterings of fresh cilantro, sliced spring onions, or even pickled red onions for a zingy, colorful finish. Creamy avocado slices or an extra spoon of BBQ sauce drizzled over the top are always a good idea too!
Side Dishes
These sandwiches pair like a dream with classic salt and pepper chips, sweet potato fries, or crisp dill pickles. For a lighter touch, try serving alongside a big green salad or roasted corn on the cob. You can’t go wrong—think fun, summery, and a little bit nostalgic.
Creative Ways to Present
For a crowd, try making mini BBQ Jackfruit Sandwiches as sliders—perfect for parties and potlucks! Or serve the saucy filling in lettuce cups for a gluten-free spin. I also love turning leftovers into loaded baked potatoes or even folding them into wraps for lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra BBQ Jackfruit filling (lucky you!), simply store it in an airtight container in the fridge for up to 4 days. Keep slaw and buns separate for best results, then build fresh sandwiches whenever the craving strikes.
Freezing
Yes, you can freeze the jackfruit filling! Let it cool completely, then pack it in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating and serving—it’s a lifesaver for quick weeknight dinners.
Reheating
To reheat, warm the jackfruit mixture gently in a skillet over medium heat, adding a splash of water or extra BBQ sauce if it looks dry. You can also use the microwave for single servings—just cover loosely and heat in 30-second bursts until hot throughout.
FAQs
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Can I use fresh jackfruit instead of canned?
Fresh jackfruit works, but most people find canned young jackfruit in brine is faster and easier to prepare for BBQ Jackfruit Sandwiches. If using fresh, peel and core the fruit, and use only the unripened, pale sections for best results.
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Can I make BBQ Jackfruit Sandwiches in advance for a party?
Absolutely! The jackfruit mixture can be made a day or two ahead—just reheat and assemble with fresh slaw and buns when you’re ready to serve. For larger gatherings, keep the filling warm in a slow cooker or chafing dish.
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Are BBQ Jackfruit Sandwiches vegan and gluten-free?
The filling itself is naturally vegan and gluten-free. To keep the entire dish GF, use certified gluten-free buns and double-check your barbecue sauce labeling. The slaw can easily be made vegan with plant-based mayo.
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What’s the best way to get the texture right?
Be patient while browning the jackfruit—let it sit undisturbed for those magical crispy bits, and don’t add too much liquid. Mixing in chopped chickpeas also helps create a hearty texture that holds up beautifully in sandwiches.
Final Thoughts
Nothing makes me happier than seeing friends devour these BBQ Jackfruit Sandwiches—whether they’re plant-based or just barbecue lovers at heart. If you’re craving something smoky, saucy, and downright satisfying, this is the recipe to try. Pull up a plate, pile one high, and enjoy every single bite!
Print
BBQ Jackfruit Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These BBQ Jackfruit Sandwiches are a perfect vegetarian alternative to pulled pork, with tender jackfruit cooked in a smoky barbecue sauce and topped with a creamy slaw. Serve on toasted brioche buns for a satisfying meal!
Ingredients
BBQ Jackfruit
- 1/4 cup olive oil
- 14-ounce can young jackfruit in brine, drained and rinsed
- 1/2 cup canned chickpeas, drained and rinsed
- 2 cloves garlic
- 1 tablespoon brown sugar
- several good shakes of paprika, chili powder, and onion powder
- a pinch of salt
- 1/4 cup barbecue sauce
Slaw
- ideally, a pre-made slaw bag mix!
- otherwise: thinly sliced cabbage + mayo, lemon juice or vinegar, sugar and salt
The Rest
- toasted buns (I like brioche buns)
- any other toppings you like – I’d recommend avocado, pepperoncini, pickles, hot sauce, etc.
Instructions
- Shred the Jackfruit: Heat the olive oil in a pan over medium-high heat. Add the jackfruit and break it apart into “shreds” with the back of a spoon.
- Make the Filling: In a small chopper or food processor, pulse your chickpeas and garlic until they have a finely chopped texture. Add the mixture to the pan, along with the brown sugar and spices. Stir it all up to get it seasoned and happy. Add barbecue sauce and let it get a little roasty. More undisturbed time in the pan = more meat-like browning.
- Assemble Sandwiches: Serve your jackfruit BBQ on a bun topped with slaw and anything else you like! Add a pile of salt & pepper chips to your plate, and you are in delicious business.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 10g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
