Jamon Jibarito

Double-fried plantain chips make a great alternative to bread in this sandwich.

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1L vegetable oil, for frying
2 green plantains, cut in half and then halved lengthwise
Salt and freshly ground black pepper
Granulated garlic, for seasoning
4 slices American cheese
450g good-quality boiled ham, thinly sliced
1 beefsteak tomato, thinly sliced
4 vibrant leaves iceberg lettuce
Garlic Mayo, recipe follows

For the Garlic Mayo

200g mayonnaise
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1 clove garlic, minced or run through a press
Salt and freshly ground black pepper

Heat the oil in a Dutch oven to 175°C. Fry 4 pieces of plantains until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel.

For the sandwich build: On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf. Spread the Garlic Mayo on the top tostones and close. Cut in half on the bias. Pick up gently but bite aggressively.

For the Garlic Mayo:

In a bowl, mix together the mayo, chilli powder, cumin, garlic and a little salt and pepper to taste.

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