Rinse, drain and pat jackfruit dry, then cut off the center core of each piece and discard. {the part you'll cut off is similar to the hard center of a pineapple.}

Place dried jackfruit in a medium bowl, add coconut sugar, smoked paprika, garlic powder, pepper, and crushed red pepper, stir until well combined. Use clean hands or two forks and pull apart some of the large pieces, similar to how you would shred cooked chicken.

Add 1/2 tbsp coconut oil and seasoned jackfruit to pan and cook on medium-high heat for 4-5 minutes, or until jackfruit begins to brown.

Add BBQ sauce of choice and reduce heat to medium, cook 10-15 minutes, or until jackfruit has a similar texture to cooked, shredded chicken/pork, stirring occasionally.

While BBQ jackfruit is cooking, add remaining 1/2 tbsp coconut oil with thinly sliced onions and peppers to separate saute pan and cook on medium heat. Stir occasionally, cook until onions have browned and caramelized, 8-10 minutes.

Once the BBQ jackfruit is ready, divide evenly among 4 or 6 sandwiches {depending on preferred sandwich size}, layer with caramelized veggies, then top with Muenster cheese and serve.