Borinquen Jibarito Sandwich
The Borinquen Jibarito Sandwich is a bold and flavorful Puerto Rican classic that swaps traditional bread for crispy, golden-green plantains, making it a unique and gluten-free delight. This iconic sandwich features tender, marinated steak layered with fresh lettuce, juicy tomato slices, sweet onion, creamy lime-infused mayo, and melted cheese, all embraced by perfectly fried plantain "buns." Seasoned with aromatic garlic, adobo, and a hint of fresh cilantro, this handheld treasure is packed with vibrant Caribbean flavor. Perfect for lunch or dinner, this recipe offers a creative twist on sandwiches that’s sure to impress. Whether you're hosting a gathering or simply diving into something adventurous, the Jibarito Sandwich is an irresistible culinary experience.
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Recipe Information
Ingredients
- 4 large Green plantains
- 1 pound Steak (flank or skirt)
- 4 Garlic cloves
- 2 teaspoons Adobo seasoning
- 3 tablespoons Olive oil
- 2 cups Vegetable oil
- 0.25 cup Mayonnaise
- 4 leaves Lettuce
- 1 large Tomato
- 0.5 small Onion
- 4 Cheddar or Swiss cheese slices
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 Lime
- 2 tablespoons Fresh cilantro (optional)
Instructions
Peel the green plantains and cut them in half lengthwise.
Heat the vegetable oil in a large, deep skillet over medium-high heat.
Fry the plantain halves in the oil for about 3-4 minutes on each side until golden but not fully crisp. Remove and set aside.
Place the fried plantains on a cutting board and gently flatten them by pressing down with a plate or tortilla press to create a flat 'bun' shape.
Return the flattened plantain pieces to the skillet and fry them again for 2-3 minutes on each side until crispy. Sprinkle with a pinch of salt and set aside on a paper towel to drain excess oil.
Season the steak with adobo seasoning, salt, and pepper. Mince the garlic and rub it onto the meat along with 2 tablespoons of olive oil. Allow it to marinate for 10 minutes.
Heat a skillet or grill pan over medium-high heat. Add the remaining olive oil and cook the steak for 3-4 minutes on each side for medium-rare, or longer to your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
In a small bowl, mix the mayonnaise with freshly squeezed lime juice and set aside.
Slice the tomato and onion thinly. Wash and pat dry the lettuce leaves.
Assemble the sandwich: spread the lime mayo on one side of a fried plantain slice, add a lettuce leaf, tomato slice, onion rings, thin slices of steak, and a cheese slice. Top with another fried plantain slice to create the sandwich.
Repeat for the remaining ingredients to make four sandwiches.
Optionally, garnish with fresh cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 39.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
