It was my first attempt at making brioche, all in pursuit of crafting this dish. Thomas, rarely one to give out perfect scores, surprised me with a resounding 10 out of 10 for the flawless brioche. This unexpected praise set me on a mission to perfect the art of brioche-making.

Unfortunately, my subsequent attempts didn’t quite match the initial success, but I’m determined to keep experimenting until I can achieve that perfect 10 brioche again.

However, if you’d rather spare yourself the trouble, I recommend opting for store-bought vegan brioche. The rest of the dish is a breeze to prepare.

So, let’s jump right into it!

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Preptime: 30 MIN

Cook Time: 20 MIN

Total Time: 50 MIN

Servings: 2

Ingredients:

• 2 big slices brioche
• 1 avocado - sliced into bite size
• Dried parsley for garnishing
Jackfruit BBQ:
• 1 can jackfruit
• 1 tb gochujang
• 1 tb Lee Kum Kee mushroom sauce
• 1 tsp vinegar
• 1 tsp mirin
• 1 tsp soy sauce
• (optional) 1/2 tb corn syrup
• 1 small onion - minced #1 handfull chopped chives or spring onion
Spicy Mayo:
• 1 part mayo
• 1 part hot sauce
• 1 part corn syrup
Garlic Butter:
• 3 cloves of garlic
• 1 tb butter

Instructions:

Jackfruit BBQ:
1. Marinate the jackfruit with the gochujang, mushroom sauce, vinegar, mirin, soy sauce, syrup, onion and chives in 20 minutes
2. After 20 minutes, add some cooking oil into a frying pan
3. Then add the well marinated jackfruit into the pan and simmer it until it's fully cooked
4. Add more water if needed
Spicy Mayo:
5. Mix the mayo, hot sauce and syrup well together then set it aside
Garlic Butter:
6. In a sauce pan, add the minced garlic and the butter then heat it up until the butter is all melted
Brioche:
7. Coat the brioche with a layer of butter using a brush
8. Toast it in a air fryer or a cast iron pan to get a perfect crunch
9. When both sides are golden brown, smear a layer of spicy mayo on the inside part of the bread
10. Add the cooked jackfruit until full
11. Place the avocado slices on top of the bread
12. Drizzle some extra spicy mayo on top
13. Sprinkle a tiny bit of dried parsley for garnishing