The Jack Reuben

Name: The Jack Reuben
Yield: Makes 2
Cuisine: United States
Ingredients: 1 × 400 g tin of jackfruit in brine – I like Summer Pride; 2 tbsp light cooking oil, plus extra for frying; 1 tsp finely chopped onion; ½ tsp smoked paprika; 1 tsp each of salt and black pepper; 1 tsp vinegar – any clear kind; 1 cooked small red beetroot; A dash of hot sauce; 2 bagels, sliced, or 4 slices rye bread; 1 tsp horseradish, if available, or English mustard; 2 tbsp Vegan Mayo; 2 slices smoked vegan ‘cheese’; Dill pickles, thinly sliced; 2 tbsp ketchup; Sauerkraut; 1 tsp finely chopped dill pickle

Preparation info

Makes
2

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

I’ve eaten a lot of salt beef sandwiches in my life: fat heavy numbers from Baker Street cafes that I could barely get my sizeable jaw around, midnight bagels in taxis passing through Brick Lane, New York food trucks, and supermarket pretenders that didn’t quite hit the spot but were better than not having one at all.

A sandwich chapter would not be complete without this, the undisputed king of all sandwiches, so I set about trying to create a vegan version that would be just as del