Prepare the mojo marinade. Peel and mince the garlic cloves. Dice the white onion. Squeeze fresh lime and lemon juice into a medium-large bowl. Zest the limes and lemons. Stir in the orange juice and olive oil. Add your herbs and spices. Mix everything together.
Drain and wash the jackfruit. Shred each piece, by pressing down with a fork (see notes).
2 20-oz. cans jackfruit
Soak the “shredded” jackfruit in the mojo marinade for at least 1 hour or overnight, for maximum flavor.
Bake the mojo-marinated jackfruit on a sheet pan (lined with aluminum foil) at 400 degrees F for 30 minutes, or until browned.
Next, stir the mayonnaise, mustard, and cayenne together.
¼ cup vegan mayonnaise, ¼ cup yellow mustard, 2 pinches cayenne pepper
Spread the sauce on each open slice of bread. Layer one side with the vegan ham slices and mojo-marinated jackfruit. Cover with vegan Provolone cheese slices and pickles.
4 Cuban sandwich loaves, 2 large dill pickle sandwich slices
Butter the bread’s outer surface. Add a tablespoon of butter to a skillet or panini press. Next, cook the sandwich until the edges are crispy and the cheese has melted. Each sandwich takes about 2 minutes.
Yep. Follow Your Heart also has the BEST vegan mayo around. Don't believe me? Try it here.
So, what is jackfruit? Read this great article for fun facts. Learn how to prepare this tropical fruit here. If you have a latex allergy, wear gloves. Believe it or not, jackfruit contains natural latex.
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