Place the garlic, onion, and tomato in a comal or dry frying pan set over medium-high heat. Cook, turning occasionally, for 6–8 minutes, until the surfaces are well charred in spots and the vegetables have softened slightly.

Add the guajillo chiles, arbol chiles, cumin seeds, bay leaf, black pepper, and coriander to the pan. Cook for 30–60 seconds, stirring constantly, until the spices are fragrant. Remove the pan from the heat immediately to prevent scorching.

Transfer the contents of the pan to a blender. Add the oregano, lime juice, and salt. Blend until completely smooth, stopping to scrape the sides as needed. Set aside.

Drain the jackfruit and rinse it under cold water. Use your hands to firmly squeeze out as much excess liquid as possible. Then shred the jackfruit into bite-size strands.

Heat the olive oil in a wide skillet over medium-high heat. After 90 seconds, when the oil is hot, add the shredded jackfruit and spread it into an even layer. Cook for 6-7 minutes, stirring occasionally, until lightly browned all over.

Pour the blended adobo sauce into the skillet and stir to coat the jackfruit evenly. Reduce to medium-low heat and cook for 10-12 minutes, stirring every few minutes, until the sauce thickens and absorbs into the jackfruit. Remove from the heat.

Slice the rolls horizontally, leaving one side attached if desired. Warm them briefly over medium heat in a dry skillet or in a 350°F (175°C) oven just until warmed and soft.

Spread the mayo on the cut sides of each roll. Layer the lettuce on the bottom half, followed by the adobo jackfruit, tomato slices, red onion, avocado, and pickled jalapeños. Close the sandwiches and serve immediately.