Jackfruit 'Turkey' Sandwich — a plant-based British recipe by BOSH!
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Jackfruit 'Turkey' Sandwich

This one is a proper game-changer. We first made this when we wanted something that had all the vibes of a big festive turkey sandwich but completely plant-based, and honestly, we couldn't believe how well the jackfruit delivers. It comes out tender and a little chewy, packed with sage and thyme and that classic roast dinner flavour, all piled into soft bread with whatever trimmings you fancy. It's the kind of lunch that stops you mid-bite and makes you say 'wait, this is actually incredible.' If you've got 50 minutes and a tin of jackfruit, make this today.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large lasagne dish
  • Baking tray
  • Food processor
  • Tongs
  • Tea towel
  • Drain & rinse jackfruit cans

Ingredients

  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 tsp dried sage
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 3 x 400g can(s) of jackfruit
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tsp dried thyme
  • 4 tbsp cranberry sauce
  • 4 tbsp plant-based mayonnaise
  • 8 tbsp crispy onions
  • 4 tbsp plant-based butter
  • 6 plant-based red onion & sage sausages
  • 1 x 180g vacuum packed pre-cooked chestnuts
  • 1 baby gem lettuce
  • 8 floured white bread rolls good quality
  • salt & vinegar crisps
  • plant-based sausage roll

Method

1

For the jackfruit

  • Drain the jackfruit and wash the pieces under the cold tap
  • Pat the washed pieces dry with a clean tea towel
  • Pour the jackfruit into the lasagne dish and spread it over the base
  • Drizzle the olive oil, salt, pepper, sugar, dried sage, onion powder, garlic powder and dried thyme over the jackfruit pieces and use your hands to mix everything together making sure the jackfruit is well covered in the flavourings
  • Put the dish in the oven and bake the jackfruit for 45-55 minutes, turning the jackfruit around in the dish with tongs after 25 minutes
2

For the sausages

  • Spread the sausages out on a baking tray and cook according to package instructions
  • Pour the chestnuts into a food processor and blitz everything together to form a puree
3

Prepping the rolls

  • Butter the bread rolls
  • Spread an even amount of cranberry sauce onto one half of each roll and even amount of egg free mayo over the other
  • Spread an equal amount of the chestnut puree onto the other half of the bread rolls
  • Sprinkle some dried onions on top
  • Put a few lettuce leaves on the bottom of each bread roll
4

Making the sandwich

  • Take the sausages out of the oven, cut them into slices and lay an equal number of slices out on the lettuce
  • Take the jackfruit out of the oven, spoon equal amounts out onto the rolls, close the sandwiches and serve immediately with some crisps and a plant based sausage roll

Tips & Variations

  • Dry it properly: We cannot stress this enough, pat the jackfruit as dry as you can before seasoning it. The drier it is, the better it roasts and the more flavour it soaks up.
  • Load up the seasoning: Don't be shy with the dried sage and onion powder. This is what makes it taste like a proper roast, so be generous and make sure every piece is well coated.
  • Make it a full Christmas sandwich: Layer it up with cranberry sauce, a bit of stuffing, and some vegan mayo to turn this into the ultimate festive feast. Trust us on this one.

Why This Works

The trick is in the seasoning and the roasting. Getting the jackfruit properly dry before it goes in the oven is key, because that's what lets it absorb all those sage, thyme and garlic flavours rather than just steaming in its own liquid. Roasting it low and slow gives it that slightly pulled, meaty texture that makes it feel like the real deal in a sandwich.