BBQ Jackfruit Sandwich with Fabalish Slaw on Pretzel Buns

Smoky, tangy, creamy, and a little crunchy—this vegan BBQ sandwich layers it all onto soft pretzel buns for the ultimate flavor bomb. It features tender pulled jackfruit, crisp pickles, and cool, crunchy Fabalish Coleslaw, all tied together with a zippy mayo sauce made from Fabalish Mayo.

MADE WITH: Fabalish Mayo

• 2 pretzel buns

• 1 cup pulled BBQ jackfruit (store-bought or homemade)

• ½ cup Fabalish Coleslaw ( get the recipe ➝ )

• 6–8 dill pickle slices

• 2 tbsp Fabalish mayo

• 1 tsp apple cider vinegar or lemon juice

• Optional: ½ tsp maple syrup or agave for balance

1. Make the mayo sauce.
In a small bowl, mix together:

• 2 tbsp Fabalish mayo

• 1 tsp apple cider vinegar or lemon juice

• Optional: ½ tsp maple syrup or agave for a touch of sweetness
  Set aside.

2. Warm the jackfruit.
Heat the pulled BBQ jackfruit in a skillet over medium heat until warmed through and slightly caramelized. Add extra BBQ sauce if needed for moisture.

3. Toast the pretzel buns.
Optional, but recommended: Slice the buns and toast them cut-side down in a dry skillet or toaster oven until golden. This helps them hold up better to saucy layers.

4. Start building your sandwich.
Place the bottom half of each pretzel bun on a plate or board.

5. Spread mayo sauce on the bottom bun.
Use a generous layer to create a flavorful base.

6. Add a scoop of Fabalish Coleslaw.
This adds crunch and a cool contrast to the warm jackfruit.

7. Layer on the BBQ jackfruit.
Divide the jackfruit evenly between the two sandwiches.

8. Add another scoop of coleslaw.
Just a light extra layer for balance and volume.

9. Top with pickle slices.
Lay 3–4 slices on each sandwich for a bright, briny bite.

10. Spread mayo sauce on the inside of the top bun.
This makes sure every bite is saucy and satisfying.

11. Close the sandwich and press gently.
Enjoy immediately while the jackfruit is warm and the buns are toasty.