Banh mi de jackfruit verde al estilo de Sichuan

Name: Banh mi de jackfruit verde al estilo de Sichuan
Yield: 24 12-oz. servings
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array; Array

Raciones

24 12-oz. servings

Ingredientes

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

Preparación de la receta

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

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.