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Borinquen Jibarito Sandwich

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Ingredients

Adjust Servings:
1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
oil (for deep frying)
1 tablespoon butter
2 teaspoons olive oil
1 cup thinly sliced onion
2 cloves garlic, smashed and minced
1/4 teaspoon cumin
1 - 2 pinch cayenne or 1 -2 pinch dried chipotle powder, to taste
6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
salt & freshly ground black pepper, to taste
4 slices american cheese
1 tablespoon mayonnaise
romaine lettuce
thinly sliced tomatoes or roasted red pepper
1 teaspoon melted butter

Nutritional information

747.4
Calories
379 g
Calories From Fat
42.2 g
Total Fat
19.1 g
Saturated Fat
107.7 mg
Cholesterol
580.4 mg
Sodium
67.8 g
Carbs
5 g
Dietary Fiber
20.6 g
Sugars
30.1 g
Protein
379g
Serving Size

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Borinquen Jibarito Sandwich

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    Cuisine:

    The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan Peter Figueroa. Here's my take on making his famous jibarito at home. The plantain bread slices for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil. I originally saw this made on FoodTV's Roker on the Road (episode On a Roll ). According to the Borinquen website, these sandwiches are known as emparedado de platano in Puerto Rico.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Borinquen Jibarito Sandwich, The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan Peter Figueroa Here’s my take on making his famous jibarito at home The plantain bread slices for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil I originally saw this made on FoodTV’s Roker on the Road (episode On a Roll ) According to the Borinquen website, these sandwiches are known as emparedado de platano in Puerto Rico , To the people planning to make this, please quadruple this recipe I was raised eating tostones for as long as I can remember, and it’s usually a side to rice and meat; so I thought, I don’t know what the big deal is But I guess the simple matter of adding the fixings and condiments just takes it to a different level Loved it!


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    Steps

    1
    Done

    (also, You Will Need 2 Heavy Cutting Boards - Rectangular Ones Work Better With the Shape of the Plantain).

    2
    Done

    Heat Oil, Then Fry the Peeled and Sliced Plantain For 1 Minute.

    3
    Done

    Remove Plantain from Oil, Place on a Heavy Cutting Board (if Wooden, Wrap Board in Plastic First, Which Will Assist in the Spreading of the Softened Plantain), Top With Another Cutting Board, and Flatten the Plantain Between Them.

    4
    Done

    Fry the Now-Flattened Plantain in the Oil Again, Until Outside Is Golden and Crispy; Remove from Oil, Set Aside on Paper Towels to Blot Oil, and Keep Warm.

    5
    Done

    Over Medium High Heat, Melt 1 Tablespoon Butter and Olive Oil Together, Then Saut the Onions Until Just Becoming Soft.

    6
    Done

    Add the Garlic, Cumin, and Cayenne (to Taste), Stir Well, Then Add the Meat Slices and Saut Until Browned; Season to Taste With Salt and Pepper.

    7
    Done

    Spread Mayonnaise on Bottom Slice of Flattened Fried Plantain, Lay Down 2 Slices of American Cheese, Then the Meat and Onions. Top With Lettuce and Thinly Sliced Tomato (or Roasted Red Pepper), Then the Remaining Plantain Top.

    8
    Done

    Combine 1 Teaspoon Melted Butter With 1/4 Teaspoon Roasted Minced Garlic, Then Brush the Top Plantain Slice With the Butter Garlic Mixture.

    9
    Done

    Repeat Steps to Make Another Sandwich.

    10
    Done

    Serve Completed Sandwiches With Arroz Con Gandules (yellow Rice With Pigeon Peas).

    11
    Done

    Jibaritos Can Also Made With Other Combinations of Roast Pork, White or Dark Chicken Meat, Vegetables or Ham - Don't Be Afraid to Experiment.

    12
    Done

    I've Made the Sandwich Using Chicken and Substituting Roasted Red Pepper For the Tomato, and the Taste Was Phenominal!

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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