Peperoncini Jackfruit Sandwiches with Mushroom Au Jus
Peperoncini Jackfruit Sandwiches with Mushroom Au Jus
Course Main Course
Cuisine Vegan
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 4people
Author Veg Life Staff
Ingredients
FOR THE MUSHROOM MARINADE + AU JUS
1tspOil of your choosing
1/2cOnionchopped
1cloveGarlicminced
2cMushroom Brothor a rich vegetable broth if you can't find it
1/4cA1 Sauce or a smoky BBQ Sauce
1tspWorcestershire Saucemake sure yours is vegan
1tspSoy Sauce or Tamari
2tspSeasoning (I used a Montreal Steak Seasoning)
1cMixed Mushroomspick dark, flavorful mushrooms
TO COMPLETE THE SANDWICH:
2cansJackfruit in BRINEdrained, well rinsed & dried
4Ciabatta or other Rolls
1jarMEZZETTA Peperoncinisliced
Vegan Mayonnaise
Vegan Provolone (or Swiss) Style Cheese Slices
Instructions
Using a tsp of oil in a large skillet, add the onions and cook until translucent.
Add the mushrooms, sauteeing for a few minutes before adding all remaining ingredients for the marinade EXCEPT BROTH.
Add the sliced jackfruit to the marinade. Allow to simmer on low for at least 15 minutes or so.
Remove JUST the jackfruit and place onto a parchment lined baking sheet, baking until the edges start to get brown and caramelized. During the last 5 minutes of baking, add the sliced peperoncini.
Add the broth to the marinade and simmer while the jackfruit bakes. Strain the solids and reserve the au jus.
Spread vegan mayonnaise onto each side of a ciabatta roll, followed by a slice of vegan cheese.
Add a generous amount of the jackfruit/peperoncini mixture (this recipe makes 4 sandwiches) and top with the other half. You can place in the oven or toaster oven to melt the cheese.