This open sandwich is to die for. Thick, crusty sourdough topped with flavoursome BBQ pulled jackfruit, protein-rich black beans, sautéed onion, and melted cheese – who could ever say sandwiches are boring?
With its tender, meaty texture and subtle taste, Amazonia Tender Jack is impressively versatile, available in four delicious flavours to suit all your favourite savoury dishes. The ultimate plant-based meat alternative for tacos, burgers, pizzas and more, simply sizzle and serve! Made from young jackfruit hand-harvested in Sri Lanka tender, it’s Australian Certified Organic, loaded with dietary fibre and contains zero artificial ingredients.
To make your topping mixture, simply saute the onions for 5 minutes or until golden brown, then add the beans and jackfruit pouch. The secret to getting that ‘pulled meat’ texture is to (surprise) pull the jackfruit chunks apart in the pan. Simmer for about 10 minutes then spoon the mixture onto your bread and top with cheese. Grill your toastie until your cheese is melted and serve while it’s still. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Jackfruit Open Sandwich
Lunch & Dinner
1 tbsp olive oil
1 brown onion, diced
1 pack Tender Jack Smokey BBQ
400 grams tinned black beans, drained, and rinsed
50 grams grated vegan cheese or parmesan cheese
6-8 slices sourdough
Fresh shallots, to garnish
Preheat oven to 170 Degrees C.
Place olive oil in a heavy based pan and heat for 1-2 minutes.
Sauté onion 5 minutes or until golden. Add beans and BBQ jackfruit, using tongs to gently pull apart the jackfruit. Simmer for approx. 10 minutes.
Spoon jackfruit mix onto bread and top with your choice of cheese.
Place in the oven and grill for 5-10 minutes, or until bread is crispy and cheese is melted.
Garnish with shallots and serve whilst hot.