Szechuan Green Jackfruit Banh Mi

24 12-oz. servings Yield


  • 6 lbs. Szechuan Green Jackfruit
  • 24 ct. GFS 6-Inch White Sub Buns, Sliced
  • 4 oz. Olivari Grape Seed Oil
  • 12 oz. Asian Rice Vinaigrette
  • 18 oz. Pickled Asian Carrots
  • 12 oz. Red Cabbage
  • 1 1/2 lb. Seedless Cucumbers
  • 4 oz. Jalapeño Peppers
  • 1/2 oz. Markon Cilantro


Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Place 4 oz. of the Szechuan Green Jackfruit in a heated, nonstick sauté pan. Bring to a boil. Stir or toss pan continuously. Cook until it thickens enough for spreadable consistency (not sauce).

2. Brush the inside of the top and bottom half of the bun with 1 tsp. of grape seed oil. Place oiled-side down on a heated flat griddle. Cook until golden-brown. Brush the inside of the top and bottom half of the bun with 1 Tbsp. of Asian Rice Vinaigrette.

3. Spread 3/4 oz. of pickled carrots on bottom half of bun. Spread 4 oz. of the warmed jackfruit out on top of the carrots. Shingle 1 oz. of cucumbers on top of the jackfruit. Sprinkle 5-6 cilantro leaves and 1/2 oz. of red cabbage on top of the cucumbers. Spread 4-5 jalapeño slices on top of the red cabbage. Place on a warmed serving plate. Place the top on the sandwich.