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 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| 340.2 | g |
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 | |||
| 118 | ml |
mayonnaise
|
|
| 15 | ml |
sour cream
|
|
| 1 | clove |
garlic
minced or pressed |
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
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.
