Ultimate Vegan Jackfruit Tuna Melt Sandwich: Gooey & Delicious

There is something undeniably nostalgic about a hot, crispy melt. It’s the ultimate comfort food—crunchy bread on the outside, savory filling, and that irresistible stretch of melted cheese. But if you’ve adopted a plant-based lifestyle or are simply looking to reduce your seafood intake, you might think those days are behind you. Think again. This Jackfruit Tuna Melt Sandwich disrupts the narrative that vegan food lacks texture or authentic flavor.

By using young green jackfruit and specific seasonings like kelp granules, we can mimic the flaky texture and “ocean” flavor of tuna with surprising accuracy. Combined with creamy white beans for protein and a zest of lemon, this filling is indistinguishable from the deli classic. Whether you are a lifelong vegan or a curious omnivore, this recipe delivers a hearty, healthy lunch that hits all the right savory notes. Let’s dive into how to make the perfect plant-based melt.

Ingredients List

Below is everything you need to recreate this savory masterpiece. We use specific ingredients to balance texture and flavor, ensuring the “tuna” salad is creamy yet substantial.

Ingredient Category	Ingredient	Amount/Quantity
Jackfruit Base	Young Green Jackfruit (canned in water/brine)	1 can (rinsed & drained)
	Olive Oil	1/2 tsp
	Onion (diced)	1/4 onion (approx. 1/2 cup)
	Garlic (minced)	2 cloves
	Kelp Granules	1 tsp
	Dried Tarragon	1/2 tsp
Salad Binder	Cooked Great Northern White Beans	1 cup
	Vegenaise (or vegan mayo)	1/4 cup
	Pickled Relish	2 tbsp
	Dijon Mustard	1 1/2 tbsp
	Lemon Juice	Juice of 1 lemon
	Salt	To taste
Sandwich Assembly	Bread (Sourdough or Whole Wheat)	4 slices
	Greens (Pea shoots, spinach, or lettuce)	Handful (optional)
	Tomato (sliced)	1 medium
	Shredded Vegan Cheese (Cheddar or Mozzarella style)	2/3 cup
	Olive Oil Spray	As needed

this now & bake later ❤️

Timing

This recipe comes together surprisingly fast, making it perfect for a quick weekday dinner or a lazy weekend lunch.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (About the same time as ordering and waiting for delivery!)

Step-by-Step Instructions

Step 1: Prep and Shred the Jackfruit

Start by thoroughly rinsing your canned jackfruit. This removes the briny taste from the can. Using a fork or your hands, pull apart the jackfruit chunks into shreds until it resembles a flaky tuna-like consistency.

• Tip: If there are any hard core pieces that won’t shred, you can chop them finely with a knife so the texture remains uniform throughout the salad.

Step 2: Sauté the Aromatics and Jackfruit

Heat the 1/2 teaspoon of olive oil in a large frying pan over medium heat. Add the diced onion and minced garlic, sautéing for a couple of minutes until fragrant and translucent. Add the shredded jackfruit to the pan. Let it cook, stirring occasionally, until the excess moisture from the jackfruit has evaporated. This step is crucial for texture. Finally, stir in the kelp granules (which adds that “sea” flavor) and salt to taste. Remove from heat.

• Tip: Don’t skip the evaporation step! “Dry” jackfruit absorbs the creamy dressing better than wet jackfruit, preventing a soggy sandwich.

Step 3: Create the Salad Base

While the jackfruit mixture is cooking or cooling slightly, grab a mixing bowl. Use a fork to mash the cooked great northern white beans. You don’t need a pureé; leaving a few chunks adds a nice texture. Once mashed, add the vegenaise, pickled relish, dijon mustard, lemon juice, and dried tarragon. Mix well.

• Tip: Great northern beans are excellent here because they have a mild flavor and creamy texture that mimics the “meaty” mouthfeel of traditional tuna salad.

Step 4: Combine and Season

Add the cooked jackfruit mixture to the bowl with the bean mixture. Stir until everything is fully coated and combined. Taste the salad—this is your chance to adjust. Does it need more salt? A bit more lemon for acidity? Adjust to your preference.

• Tip: This salad tastes even better after sitting for an hour, so you can make this part ahead of time for meal prep!

Step 5: The Broiler Method

Turn on your oven’s broiler. Lay out your 4 slices of bread on a baking sheet. On two of the slices, layer your greens (like pea shoots) and tomato slices, then top with a heaping 1/2 cup of the jackfruit salad. On the other two slices, spread out the shredded vegan cheese.

• Tip: Putting the cheese on the “lid” slice ensures it melts directly under the broiler without burning the salad ingredients.

Step 6: Melt the Cheese

Place the baking sheet under the broiler. Keep a very close eye on it! Let it sit just until the cheese begins to melt and bubble, which usually takes about 2-4 minutes depending on your oven’s heat.

• Tip: Broilers vary wildly in temperature. Don’t walk away; check it every 30 seconds to ensure the bread doesn’t toast too dark.

Step 7: Pan-Fry for the Perfect Crunch

Remove the tray from the oven. Carefully flip the cheese-topped slices onto the salad-topped slices to close the sandwiches. Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the sandwiches in the pan. Cook until the bottom is golden brown and the cheese is fully melted. Lightly spray the top of the sandwich, flip, and cook the other side.

• Tip: Using medium-low heat is key here. It allows the heat to penetrate the center of the sandwich without burning the bread, ensuring a hot, gooey center. Serve immediately!

Nutritional Information

Here is an estimated nutritional breakdown per sandwich. This plant-based version is generally lower in cholesterol than its fish counterpart while still packing a protein punch thanks to the beans.

• Calories: ~420 kcal
• Protein: 14 g
• Carbohydrates: 58 g (Fiber: 12 g)
• Fat: 16 g (Saturated: 3 g)
• Vitamin C: High (thanks to lemon and jackfruit)
• Cholesterol: 0 mg

Note: Nutritional values may vary depending on the specific brand of bread and vegan cheese used.

Healthier Alternatives

We love this recipe as is, but food is personal! Here are a few ways to tweak the recipe to fit different dietary goals:

• Gluten-Free Option: Simply swap the standard bread for your favorite gluten-free loaf. The filling itself is naturally gluten-free.
• Lower Fat: Substitute the vegenaise with mashed avocado or unsweetened dairy-free yogurt. This adds creaminess and healthy fats without the processed oil found in mayo.
• Oil-Free Cooking: Instead of pan-frying the sandwich at the end, you can simply toast the bread in a toaster before assembly and let the heat of the broiled filling warm the sandwich. This creates a “toasted” effect without the added oil spray.
• Protein Boost: Add a tablespoon of hemp seeds or nutritional yeast to the salad mixture for an extra kick of protein and B-vitamins.

Serving Suggestions

A great melt deserves great company. Here is how to turn this sandwich into a full dining experience:

• The Classic Diner Combo: Serve this melt with a hot bowl of tomato basil soup. Dipping the crunchy sandwich into the soup is a top-tier comfort food experience.
• Light & Fresh: If the sandwich feels heavy, pair it with a crisp cucumber salad or a side of dill pickles to cut through the richness of the melted cheese.
• Party Platter: Cut the sandwiches into quarters and serve them as “sliders” for a game-day snack or a casual get-together.
• Beverage Pairing: An iced tea with lemon or a sparkling water with a splash of grapefruit juice complements the savory, salty notes of the melt perfectly.

Common Mistakes to Avoid

Even simple recipes have potential pitfalls. Watch out for these common errors to ensure sandwich success:

• Using Ripe Jackfruit: This is the most critical mistake.
  • Solution: Always buy “Young Green Jackfruit” in water or brine. Ripe jackfruit (often in syrup) is sweet and yellow, and will result in a dessert-tasting tuna melt.
• Skipping the Mash: Leaving the beans whole.
  • Solution: Mashing the beans acts as a binder. If you leave them whole, the salad will crumble and fall out of the sandwich when you take a bite.
• Overcrowding the Pan: Trying to flip too many sandwiches at once.
  • Solution: If your pan is small, cook one at a time. This ensures the bread toasts evenly and makes flipping much easier without making a mess.
• Soggy Bread: Putting wet ingredients directly on the bread.
  • Solution: Use the greens (lettuce/spinach) as a barrier between the bread and the tomato/salad to keep the bottom slice crisp.

Storing Tips

This recipe is great for meal prep if stored correctly, but there is a trick to it.

• Refrigerating the Salad: The jackfruit “tuna” salad actually tastes better the next day as the flavors meld. Store the salad mixture in an airtight container in the fridge for up to 4-5 days.
• Freezing: We do not recommend freezing the salad once mixed with mayo/vegenaise, as the texture can separate upon thawing. However, you can freeze the shredded, cooked jackfruit mixture (before adding mayo/beans) for up to 2 months.
• Reheating: If you have a leftover assembled sandwich, don’t microwave it! It will become rubbery.
  • Solution: Reheat in a skillet over low heat or in an air fryer at 350°F for 3-4 minutes to revive the crunch.

Conclusion

This Jackfruit Tuna Melt Sandwich is more than just a substitute; it’s a standalone dish that brings savory, comforting flavors to your table without any animal products. It is crispy, creamy, cheesy, and packed with plant-based nutrition. Whether you are cooking for a skeptical family member or treating yourself to a cafe-style lunch at home, this recipe is sure to impress.

Try it out and let us know in the comments how it turned out for you! Did you add any secret ingredients? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I substitute the jackfruit with another ingredient?

Yes! If you can’t find jackfruit, you can use chickpeas (garbanzo beans). Mash the chickpeas roughly with a fork until they are flaky. The texture will be slightly different—less “shredded” and more crumbly—but the flavor profile will still be delicious.

Q2. Where can I find kelp granules?

Kelp granules are usually found in the Asian food aisle, the spice section of health food stores, or easily online. If you cannot find them, you can crumble up a sheet of nori (sushi seaweed) or use dulse flakes. This ingredient is key for that authentic “ocean” flavor without the fish.

Q3. Is this recipe soy-free?

It depends on your choice of mayonnaise and cheese. Many vegan mayos and cheeses are soy-based. To make this recipe soy-free, ensure you choose a soy-free vegan mayo (often pea-protein or canola based) and a soy-free cheese alternative (often coconut oil or cashew-based). The jackfruit and beans are naturally soy-free.

Q4. Can I make this without a broiler?

Absolutely. You can build the sandwich in the pan like a traditional grilled cheese. Just cook it on low heat and cover the pan with a lid for the first few minutes. The trapped steam will help melt the cheese before the bread burns.

Q5. Why is my jackfruit sour?

Canned jackfruit usually comes in a brine which can be quite acidic or salty. This is why the rinsing step is so important. If you find it still too sour after cooking, you can add a pinch of sugar or maple syrup to the salad mixture to balance the acidity of the brine and the lemon juice.

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