Ingredients
- 1 (14 ounce) can hearts of palm, drained and chopped
- 1 tablespoon avocado oil
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 pinch salt and ground black pepper to taste
- ¼ cup vegan mayonnaise (such as Vegenaise®)
- 1 stalk celery, minced
- ½ shallot, minced
- 1 lemon, zested and juiced
- 2 teaspoons capers
- ½ teaspoon dried dill weed
- ½ teaspoon sesame seeds
- 2 sandwich rolls, split
- 2 teaspoons olive oil
Why This Recipe Is So Loved
Quick Kitchen Tips
- Press the jackfruit well to remove excess moisture before cooking.
- Toast the bread lightly to add a nice crunch and prevent sogginess.
Step 1
Heat your oven to 400°F (200°C). Dry off the hearts of palm with a paper towel, then toss them in some avocado oil along with seafood seasoning, salt, and pepper so they’re nicely coated. Spread them out on a baking sheet and roast for about 20 minutes until they get a bit golden.
Step 2
While that’s cooking, mix together vegan mayo, chopped celery, minced shallot, lemon zest, the juice from a quarter of a lemon, capers, dill, sesame seeds, and a pinch of salt in a big bowl. Once the hearts of palm are done roasting, add them to the bowl and gently toss everything together.
Step 3
Brush the tops of your sandwich rolls with a little olive oil. Heat a skillet over medium-high and toast the rolls, cut side down, until they’re lightly browned—this should take just about a minute. Then pile on the hearts of palm mixture, and your sandwiches are ready to enjoy!
