Step 1. Defrost the Naked Jack chunks.
Step 2. Heat the oven to 180 °C.
Step 3. Grind the fennel seeds, salt, cloves, bay leaves and the needles of the rosemary sprigs in a mortar to a paste.
Step 4. Mix smoked oil (or olive oil with a dash of liquid smoke), the crushed spices, pimenton, garlic powder and onion powder with a hand blender.
Step 5. Mix the seasoned oil with the Jackfruit chunks, add sesame seeds and semolina and mix again.
Step 6. Roast the Jackfruit on for 20 minutes in the preheated oven. Tear the chunks a bit apart with two forks.
Step 7. Mix bell peppers, vinegar, cloves, ginger powder, red pepper, pimenton, garlic powder, onion powder and jelly sugar with a hand blender.
Step 8. Bring the mixture to a boil and let it boil gently for 3 minutes.
Step 9. Mix the mustard powder and the sesame oil to a smooth mixture, mix it with the cooled paprika sauce. Season with pepper and more salt to taste.
Step 10. Roast 4 ciabattas for a few minutes in the oven till crispy on the outside.
Step 11. Slice the ciabattas in half, mix the fennel with a spoon of vegan mayo and put the bottom half of the ciabattas, top with tomato slices, some arugula leaves, the roasted Jackfruit and finally the BBQ-sauce.
Step 12. Sit back in the sun and enjoy!