Bulgogi Jackfruit Panini

Freshly baked roll layered with bulgogi style jackfruit, mozzarella, kimchi cabbage slaw, green onion and toasted sesame seeds

Calories: 370, Carbs: 62g, Protein: 12g, Fat: 9g, Sat. Fat: 2.5g, Cholesterol: 10mg, Sodium: 690mg, Fiber: 3g

Prep Time: 3 hours and 8 to 12 minutes Cook time: 15 to 20 minutes Yield: 4 servings

1. In a blender or food processor, combine soy sauce, water, shallots, brown sugar, garlic powder, mirin, fish sauce, ginger and scallions. Blend on high for 1 minute or until smooth
2. Transfer sauce to bowl. Allow to sit to allow air bubbles to set.
3. Add jackfruit. Toss to evenly coat. Cover a place in refrigerator for 3 hours to marinate. Drain and discard excess marinade when ready to use.
4. Preheat a well-oiled sauté pan on high heat.
5. Place jackfruit. Grill for 1 ½ minutes on each side or until seared and marks are present and jackfruit is tender. Use warm.

1. Bake rolls according to directions on the package. Split each bun in half to create a top and a bottom bun.
2. Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally.
NOTE: Or bake on an ungreased baking sheet at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned. Watch to avoid scorching.
3. Pre-heat a grill pan or sauté pan over medium-high heat.
4. To build each panini, top bottom half of roll as follows:
-3 Tablespoons cheese
-1/2 cup jackfruit mixture
-1 ½ teaspoons kimchi
-1 teaspoons sliced green onions
-1/4 teaspoon toasted sesame seeds
-1 teaspoon chopped cilantro.
5. Spread 3/4 teaspoon mayonnaise on outside of each slice of roll. Place sandwich on hot grill pan or sauté pan.
6. Cook for 1 to 1 ½ minutes. Flip and cook for another 1 to 1 ½ minute or until golden and cheese is melted.
7. Remove from heat and slice each sandwich in half on the diagonal. Enjoy immediately!