Vegetarian Jamon Jibaritos Recipes

JAMON JIBARITO RECIPE - (4/5)

Jamon Jibarito Recipe - (4/5) image

Provided by bns0607

Number Of Ingredients 15

Ingredients

Garlic Mayo:
4 cups vegetable oil, for frying
2 green plantains, cut in half and then halved lengthwise
Kosher salt and freshly ground black pepper
Granulated garlic, for seasoning
4 slices American cheese
1 pound good-quality boiled ham, thinly sliced
1 beefsteak tomato, thinly sliced
4 vibrant leaves iceberg lettuce
Garlic Mayo
1 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced or run through a press
Kosher salt and freshly ground black pepper

Steps:

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

JAMON JIBARITO

Jamon Jibarito image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 cups vegetable oil, for frying
2 green plantains, cut in half and then halved lengthwise
Kosher salt and freshly ground black pepper
Granulated garlic, for seasoning
4 slices American cheese
1 pound good-quality boiled ham, thinly sliced
1 beefsteak tomato, thinly sliced
4 vibrant leaves iceberg lettuce
Garlic Mayo, recipe follows
1 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced or run through a press
Kosher salt and freshly ground black pepper

Steps:

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

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