Jerk Seitan Sandwich with Pineapple Corn Relish

We were inspired by the Jerk Seitan Philly that Eric had at Sanctuary in Knoxville recently to come up with our own jerk seitan rub. I love Caribbean flavors especially in the summer when its so hot outside.  Eric started by making a batch of his Basic Chick’n Seitan. While that was baking he made the Pineapple Corn Relish and the Jerk Sauce.

To make the Pineapple Corn Relish mix together:

• 1 cup roasted corn
• 2 cups minced pineapple
• 2 tsp minced jalapeno pepper
• 2 tbsp chopped cilantro
• 1 tbsp minced red onion
• juice from one lime

To make the Jerk Sauce mix together:

• 2 tbsp agave syrup
• 3 tbsp soy sauce
• juice from one lime
• 1 tbsp white wine vinegar
• pinch of salt & pepper
• 1 tsp fresh thyme
• 2 tsp all spice
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 tsp mince ginger
• dash of onion powder
• dash of garlic powder

After the seitan was baked we put it on the grill and glazed with the Jerk Sauce. Then we thinly sliced and assembled our sandwiches on sub rolls and topped with the Pineapple Corn Relish.

Other optional additions to the sandwich could include mayo, hot sauce, or shredded cheese.

If you like this recipe you might also like one of our older recipes for Jerk Seitan Chick’n with rice and peas