No-Fuss Sandwich with Jungle Jack
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
8–10 minutes
Fresh, crunchy, and bursting with flavour — this easy sandwich layers savoury Jungle Jack mince with tangy pickled veggies and a spicy-sweet salsa. Perfect for a quick lunch or light dinner.
Ingredients
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100g Jungle Jack
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2 slices of bread or a baguette of choice
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30g greens of choice (lettuce, spinach, or arugula)
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100g carrots, thinly sliced
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100g cabbage, thinly shredded
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1 tbsp sugar
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½ tsp salt
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½ tsp coriander seeds
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1 tsp vinegar
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150ml boiling water
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1 tbsp gochujang
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2 tsp soy sauce (or swap for your favourite salsa)
For the Sandwich
For the Pickled Veggies
For the Salsa
Directions
Pickle the veggies: In a bowl, combine carrots, cabbage, sugar, salt, coriander seeds, vinegar, and boiling water. Mix well and let sit for at least 40 minutes to pickle.
Cook the mince: Heat a skillet over medium heat. Add a splash of oil, then the Jungle Jack mince. Break up larger clumps and cook until browned with a slight crust. Remove from heat and allow to cool slightly.
Assemble the sandwich: Slice open your bread or baguette. Spread the salsa evenly on both sides, layer with greens, then add a generous portion of the cooked Jungle Jack mince. Finish with a topping of pickled veggies.
Serve immediately and enjoy!