Typically Cuban sandwiches are made with a slow cooked pork, but I wanted to try and slow cook jackfruit to mimic these flavors. I love the different flavors that are used in this recipe, and honestly the longer it sits, it tastes even better as leftovers. So for all you that love classic sandwiches, I hope you enjoy this vegan version!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
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2 cans of jackfruit
4 tbsp olive oil
3 garlic cloves
1 yellow onion
2 tsp salt
2 cups of veggie broth
2 Bay leaves
1 tsp cumin
2 tsp coriander
½ tsp black pepper
½ tsp oregano
French bread
Mustard
Vegan mozzarella
Vegan butter
Dill pickle
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Shred the jackfruit and place in a bowl. Add olive oil, 1 chopped yellow onion, diced garlic, jackfruit, veggie broth, and all of the spices to a large pot. Cook the jackfruit on medium-low for about 60 minutes with the lid covered.
2. Check on the jackfruit every 15 minutes, and add water or more broth to the mixture, if the moisture evaporates too much.
3. Once the jackfruit has cooked, toast the French bread, then add vegan butter and vegan mozzarella and toast again.
4. Once the bread is toasted, add the cooked jackfruit, copious amounts of mustard, and then dill pickle.
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