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Jamon jibarito

SERVINGS
Makes 4 sandwiches Servings
RATE THIS RECIPE
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SERVINGS
Makes 4 sandwiches Servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 cup vegetable oil, for frying
  • 2 cup green plantains, cut in half and then halved lengthwise
  • 4 slice american cheese
  • 1 pound good-quality boiled ham, thinly sliced
  • 1 pound beefsteak tomato, thinly sliced
  • 4 pound vibrant leaves iceberg lettuce
  • For garlica mayo:
  • 4 cup vegetable oil, for frying
  • 2 cup green plantains, cut in half and then halved lengthwise
  • 4 slice american cheese
  • 1 pound good-quality boiled ham, thinly sliced
  • 1 pound beefsteak tomato, thinly sliced
  • 4 pound vibrant leaves iceberg lettuce
  • 1 cup mayonnaise
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced or run through a press
  • Preparation

    Baking Directions:

    Heat the oil in a Dutch oven to 375 degrees F.

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