Rinse, drain and pat Young Green Jackfruit in Water (40 ounce) dry, then cut off the center core of each piece and discard.
Place dried jackfruit in a medium bowl, add Coconut Sugar (2 tablespoon), Smoked Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Ground Black Pepper (1 teaspoon) and Crushed Red Pepper Flakes (1/2 teaspoon), 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 Coconut Oil (1/2 tablespoon) and seasoned jackfruit to pan and cook on medium-high heat for 4-5 minutes, or until jackfruit begins to brown.
Add Barbecue Sauce (1/2 cup) 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 Coconut Oil (1/2 tablespoon) with Onion (1) and Red Bell Pepper (1) 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 Whole Wheat Baguette (1), depending on preferred sandwich size, layer with caramelized veggies, then top with Muenster Cheese (4 slice). Serve and enjoy!