I haven't made a proper sandwich since winter! How crazy is that? Oh right. I found out I had a gluten allergy and had to reassess life. Good news is there are an absurd amount of GF breads on the market. Many are even vegan and soy free.
This was ahhhhhhhhhh-mazing! The jackfruit turned out PERFECT.
Source: One Green Planet | Serves: 2 | Time: 45 min
Changes: replaced maple syrup with agave; replaced soy sauce with coconut aminos; skipped onion powder;
2 tbsp orange juice
2 tbsp lime juice
2 tbsp vegan mayonnaise
1 1/2 tbsp agave nectar
1 tbsp coconut aminos
2 cloves garlic, minced
1/2 tbsp chopped cilantro, optional
1/2 tsp ground cumin
1/2 tsp salt
Ground black pepper, to taste
1 (20-ounce) cans jackfruit in brine, drained and rinsed
2 gluten-free rolls
4 slices of your favorite vegan sliced cheese
Dill pickles slices
Preheat oven to 375°F. Line a baking tray with parchment.
In a large bowl, whisk together orange juice, lime juice, mayonnaise, agave, coconut aminos, garlic, cilantro, cumin, salt, and pepper.
Use a food processor to chop the jackfruit. Alternatively, chop the jackfruit with a sharp knife. You may have to cut out hard centers of the jackfruit pieces and discard before chopping.
Add chopped jackfruit to the bowl with the marinade. Mix well.
Spread the jackfruit on the lined baking tray and bake for about 30 minutes until edges start to brown slightly. Remove from the oven and start assembling the sandwiches.
Preheat panini press to 375.
Split the bread and spread mustard liberally on both sides. Place one slice of cheese on the top of the roll and one on the bottom, then layer the sandwich with pickles and jackfruit in between.
Add the sandwiches to your press, and cook for 5 minutes. Plate and enjoy. I served with plantain chips.