Tribeca Oven Recipes

BBQ Pulled Jackfruit and Mac & Cheese

Course: Sandwiches
Keyword: Vegetarian
Product Category: Baguettes
Prep Time: 20 minutes
Servings: 4 sandwiches
Print Recipe


  • 1 Tribeca Oven French Baguette
  • 10 oz. Jackfruit drained
  • ½ cup BBQ sauce*
  • 1 ⅓ cup Mac & Cheese prepared
  • 4 Collard Greens leaves
  • 1 Garlic Clove minced
  • Butter as needed


  • Thaw the Tribeca Oven French Baguette at room temperature for 1 hour, cut into 4 equal pieces, and slice each piece lengthwise. Set aside.
  • Ina medium bowl, shred the drained jackfruit. Add the BBQ sauce and mix thoroughly. Heat the seasoned jackfruit in a small pot over low heat.
  • Heat the prepared mac cheese in a small pot at this point, if needed.
  • Separate the collard greens leaves from the stems and stack on top of each other. Roll the leaves like a cigar and thinly slice.
  • Ina large skillet, heat oil on high heat and add the collard greens. Stir frequently until the collard greens become crispy. Add the minced garlic and cook until fragrant. Remove the collard greens from the pan and wipe clean.
  • Add a pat of butter to the large skillet and toast the tops and bottoms of the bread.
  • To build the sandwich, place ¼ of the BBQ pulled jackfruit on the bottom half of the bread, layer ⅓ cup of mac & cheese on top, and finish with ¼ of the sautéed collard greens. Cover with top portion of bread.


  • *Some BBQ sauce has Worcestershire sauce and/or flavors in it that are not vegetarian
  • Recipe time does not include time to thaw the baguette and making the mac & cheese

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