Lentil-Filling Sandwich with Fried Egg and Melted Cheese
Pulled Jackfruit Sandwich
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
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Ingredients
For the coleslaw:
- 10.5 oz shredded cabbage and carrot 300 g, can use ready-mix
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- salt, pepper, and olive oil to taste
Optional:
- Honey and/or some finely chopped leafy herb such as cilantro, parsley or celery leaves
For the sandwich:
- 2 cans jackfruit drained and cleaned (remove tough part).
- 1½ cups Water
- ½ tsp cumin
- ½ tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp light brown sugar
- 1 tbsp garlic powder or flakes
- 1 tbsp onion powder or flakes
- 1½ tbsp salt
- ½ tbsp freshly-ground pepper mix
- ½ cup BBQ sauce
To serve:
- 4 potato bread buns hamburger buns or Chilean frica buns
- Mayonnaise to taste can be mixed with a touch of your favorite hot sauce
- Sliced pickles
- melted butter
Ingredients
For the coleslaw:
Optional:
For the sandwich:
To serve:
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Instructions
- Mix all the coleslaw ingredients and leave in the refrigerator.
- Insert stainless steel inner pot into Instant Pot® and add jackfruit ingredients (except BBQ sauce).
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set time to 7 Minutes .
- When done cooking, press Cancel and turn the steam release handle to Venting . Once all the steam has been released, open the lid.
- With a spoon begin to "crush" the jackfruit so that it frays. Add the BBQ sauce and press Saute for 5 Minutes , stirring constantly.
- To serve, butter both inner sides of bread, then toast at a low temperature. From bottom to top, spread mayonnaise (or spicy mayonnaise), add pickles on bottom bread half, then 5 oz (150 g) of our BBQ Pulled Jackfruit, coleslaw to taste, a little more mayonnaise and cover with top bread half.
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