Pesto Jackfruit Melt
Writing sandwich recipes always seems a bit silly - you’re all clever folks, I’m sure you know how to make a sandwich. However this fella is pretty complicated and involves one of the best pestos I’ve ever made. Not that dull green boring vegan pesto from a jar, which always tastes super old. This stuff is zingy and fragrant and super punchy! I cook the jackfruit separately and keep the pesto raw to make sure it keeps a super sharp flavour. I just know you’re going to love this one!
You’ll need to whip up a batch of my vegan mozzarella, which is super easy and GREAT to have in your fridge, just in case.
For the Pesto
28g raw cashews or pine nuts (toasted in a dry frying pan)
1 garlic clove (roughly chopped)
3/4 tsp flaky sea salt
30g fresh basil (roughly chopped)
20g extra virgin olive oil
1 tbsp fresh lemon juice
1.5 tbsp nutritional yeast
1 tbsp water
pinch ground black pepper
For the Sandwich
1/2 tbsp olive oil
80g chunks of young jackfruit (I used canned jackfruit)
1/4 tsp dried oregano
pinch flaky sea salt
2 slices sourdough
2 tbsp vegan mayonnaise
60g vegan mozarella
1/4 red onion (finely sliced)
To Make the Pesto
Place all the ingredients in the cup of a blender. Blitz until you reach the desired consistency - I always stop just before smooth to give it a little texture. Set aside.
To Make the Sandwich
Heat a medium frying pan over a medium heat and add the olive oil. Once at temperature, add the chunks of jackfruit chunks. Tossing or stirring frequently, allow the jackfruit to brown lightly.
Once browned, using a fork or a potato masher, break the jackfruit into rough shreds. Add the oregano and salt and keep over the heat - cook for a further 2 minutes then remove from the heat.
Preheat the grill/broiler to full temperature. Arrange the slices of bread on a grill tray. Place under the grill and toast lightly until crisp. Remove the grill tray from the oven and remove one of the slices. Flip the remaining slice of bread and spread with the vegan mayo. Top one side with the cooked jackfruit and then top the jackfruit with the vegan mozzarella. Place under the grill/broiler until the mozzaella is melted and starting to brown. While the cheese is grilling, spread the untoasted side of the other slice of bread liberally with the pesto.
Remove the cheesy jackfruit slice from the oven once grilled and top with some freshly sliced red onion. Top with the pesto covered bread and enjoy.