Corned Jackfruit Reubens

(Serves 4)


For the “Corned Jackfruit”:

2 (20oz) cans of young green jackfruit, in brine (or water)

1 can of red beets

1/4 cup white vinegar

1 Tbsp mustard seed

1 tsp dill seeds

1/2 tsp brown sugar

2 whole cloves

3 allspice berries

6 juniper berries

2 bay leaves

1 tsp caraway seeds

Pinch of ground ginger

Sandwich Components:

Rye bread (or marble rye)

Vegan Swiss cheese (I used the Chao brand)

1 can sauerkraut (drained)

Vegan Thousand Island Dressing:

1 1/2 cup Vegenaise

1/2 cup ketchup

1 tsp apple cider vinegar

2 tsp sweet pickle relish

2 tsp dill pickle relish

1/4 tsp salt

1/2 tsp horseradish

1 Tbsp finely minced onion


  1. Strain the liquid from the canned beets into a container. Add the vinegar and pickling spices to the beet juice. Drain the liquid from the two cans of jackfruit and add the pieces of jackfruit to the spiced brine. Let the jackfruit sit overnight in the brine for maximum flavor.
  2. To assemble the Thousand Island Dressing, assemble all of the ingredients in a container, stir, and store in the fridge overnight. Like the jackfruit, the longer this dressing sits, the deeper the flavor.
  3. The following day, remove the jackfruit from the brine and pull it apart into large chunks. Place the jackfruit into a non-stick skillet, over medium heat, and cook until the pieces start to lightly brown. Add salt and pepper to taste.
  4. Assemble your sandwiches by toasting your rye bread. After the slices of bread are toasted, add your drained (and heated) sauerkraut, your heated “corned jackfruit”, and Swiss cheese, to a slice of bread. Top with the dressing and then your second slice of bread. Slice in half, serve, and enjoy!