Defrost the jackfruit (or heat in microwave) according to package directions.
Toss in the barbecue sauce until well coated.
Spread half of the jackfruit mixture on one tortilla. Top with vegan cheese, then another tortilla. Press in a panini maker (or use a fry pan) until tortilla is crispy and cheese is melted.
Serve topped with ranch, pickled onion, cilantro, jalapeno.