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Jamon Jibarito

 
78
Jamon Jibarito Jamon Jibarito

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

Trans-fat Free
 

Ingredients

1 x vegetable oil
for frying, 4 cups
*
2 large plantains
green, cut in half and then halved lengthwise
*
1 pinch kosher salt
*
1 pinch black pepper
*
1 pinch garlic powder
for seasoning
*
4 slices cheese
Provolone
¾ pound ham
good quality apple honey or maple, very thinly sliced
1 large tomatoes
thinly sliced
4 x iceberg lettuce
large, vibrant leaves
*
1 large avocados
thinly sliced, spritzed with lemon juice to retard browning
*
Garlic mayo
½ cup mayonnaise
1 tablespoon sour cream
1 clove garlic
minced or pressed
1 teaspoon cumin
½ teaspoon chili powder
1 pinch cayenne pepper
*

Directions

Heat the oil in a Dutch oven to 375℉ (190℃). Fry four (4) pieces of plantain until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining four (4) pieces. Using a wooden cutting board and a heavy flat-bottomed skillet, flatten each piece of plantain between a sheet of waxed or parchment paper. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season hot plantains with salt, pepper and garlic powder. Set aside on a paper towel.

To build the sandwiches: On the bottom of four (4) fried plantains (these are now called "tostones"), place a slice of Provolone cheese, a quarter of the ham, a quarter of the avocado slices, a quarter of the tomato slices and one (1) lettuce leaf. Spread the garlic mayo on the top tostones and close. Cut in half on the bias.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 226796% of calories from fat
 % Daily Value *
Total Fat 241g 371%
Saturated Fat 37g 184%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 1323mg 55%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 17% Vitamin C 10%
Calcium 23% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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