1 can jackfruit (packed in water or brine, not syrup), rinsed and drained
1/2 teaspoon olive oil
1/4 onion, diced (about a 1/2 cup)
1 teaspoon kelp granules
For the salad:
1 cup cooked great northern white beans
2 cloves garlic, minced
1 tablespoon diced jalapeño
1/4 cup mayonnaise
2 tablespoons pickled relish
1 1/2 tablespoons Dijon mustard
For the sandwich:
4 slices of bread
Choice of greens
1 tomato, sliced
Olive oil spray
Use a fork to pull apart the jackfruit into shreds.
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and saute for a couple minutes. Add the jackfruit and let it cook, stirring occasionally, until the moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.
While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together. Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste and add seasoning, if necessary.
Turn on the broiler. Lay out the 4 slices of bread. Place a small amount of greens on two of the slices of bread. Top with the tomato slices, jackfruit salad (a heaping 1/2 cup per sandwich). On the remaining slices of bread, spread out the grated cheese.
Place the two slices of bread topped with cheese on a baking sheet and place it in the oven, under the broiler. Let sit under the broiler, just until the cheese begins to melt, about 2 to 4 minutes. Remove and place the slices on top of the slices topped with the jackfruit salad.
Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip again if needed. The sandwiches are done when the cheese is melted and the bread is toasted. Remove from the pan and serve immediately. Enjoy!