Jibarito Plantain Sandwich
A crispy, meaty, and mouthwatering plantain sandwich spiced up with aioli (garlic mayo) delivers an out-of-this-world treat. The traditional filling is steak, cheese, lettuce, and tomatoes, but pork and chicken are equally delicious.
Now, you know I love a good sandwich on a delicious slice of homemade bread (where are my bread lovers?). However, there’s nothing quite like a jibarito to sell you on sandwich alternatives. Plus, it’s gluten-free without trying.
Why Make Sandwiches With Plantains
Already mentioned that it’s naturally gluten-free. But even better, the slight sweetness of the tostones or patacones harmonizes beautifully with the saltiness and umami of the fillings.
Puerto Ricans in the Chicago area got creative with this one. Thank you very much! And you can easily make it vegetarian by loading it up with sauteed mushrooms; oyster, button, or portobello instead of the meat filling.
How to Make Plantain Sandwiches
- Peel the plantains, cut them in half across, then slice them in half lengthwise. (Photos 1-2)
- Fry the plantain pieces in 2-3 inches of 375°F (190℃) vegetable oil. Avoid overcrowding, and fry each plantain until it is light brown, 3-4 minutes on each side. (Photo 3)
- Drain the plantains on a paper towel. Place a piece on a cutting board or flat surface, and press down firmly with a rolling pin or skillet to flatten it to about ¼-inch thick. Repeat with the remaining slices. (Photo 4)
- Refry the flattened plantains in 375°F (190℃) oil, turning them occasionally for 2-3 minutes until golden. Transfer them with a slotted spoon to paper towels to drain, and season them with salt and pepper. (Photo 5)
- Mix all the spicy mayo ingredients and let it chill while cooking the steak. (Photo 6)
- Season steak with salt, Sazon seasoning, cumin, oregano, vinegar, and olive oil. (Photo 7)
- Fry the steaks for 2-3 minutes on each side or until they reach the desired doneness. Remove from the pan and set aside. (Photo 8)
- Assemble by spreading some spicy mayonnaise on the fried plantain. Add tomatoes, onions, steak, lettuce, and cheese. (Photos 9-12)
- Serve – Top with another plantain. Cut the sandwich in half, and enjoy! (Photo 13)
Tips and Tricks
- Want an extra flavorful steak for your jibarito? Marinate the steak overnight for juicy and extra delicious meat when you cook it the next day.
- Make sure to use green plantains. Yellow plantains are softer and sweeter, but won’t hold a sandwich together.
- Fry the plantains until crispy and drain them well so they don’t become soft and greasy.
Make Ahead and Leftovers
The spicy mayo stays good in the fridge for about a week. Slice your veggie toppings and marinate the steak the day before for faster cooking and serving. If you wrap your veggies in paper towels and store them in an airtight container or ziplock bag, they’ll last 3-4 days.
Plantains are best fried fresh. However, leftover jibarito ingredients can be refrigerated separately in airtight containers for 2-3 days. Reheat the steak and plantains in a skillet with a drizzle of oil or in an air fryer to regain some of the original crispiness.
What Goes With Plantain Sandwiches
Make extra aioli and enjoy your jibaritos with yuca fries and a little arroz con leche for dessert.
More Fabulous Puerto Rican Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in February 2022 and has been updated with additional tips, new photos, and a video.
Jibarito Plantain and Steak Sandwiches
Ingredients
Plantains
- 2-3 large green plantains
- oil for deep frying
Spicy Mayo
- ⅓ cup (75g) mayonnaise
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (5g) hot sauce
- ½ teaspoon (1g) chili powder
Steak
- ½-1 pound (225-450g) steak, thinly sliced
- 1 tablespoon (12g) Sazon seasoning
- 1 teaspoon (2g) cumin
- 1 teaspoon (1g) oregano
- 1 teaspoon (5ml) white vinegar
- 1 tablespoon (15ml) olive oil
Toppings
- 1 tomato, thinly sliced
- 1 onion, peeled and cut into slivers
- 4 leaves lettuce
- 4 slices Swiss cheese
Instructions
Plantains
- Using a sharp knife, peel the plantains, cut them in half across, then slice them in half lengthwise.
- Heat 2-3 inches of vegetable oil in a large skillet until it's about 375°F (190℃).
- Gently drop the plantains into the oil using tongs without overcrowding the pan. Fry each plantain until it is light brown, 3-4 minutes on each side.
- Remove the plantains from the oil with a large, slotted spoon and drain on a paper towel. Place one of the slices on a chopping board or flat surface and press down firmly with a rolling pin. Roll it out to about ¼-inch thick. Repeat with the remaining slices.
- Refry the flattened pieces in the 375°F (190℃) oil, turning them occasionally for 2-3 minutes, or until they are golden. Transfer them with a slotted spoon to paper towels to drain, and season them with salt and pepper.
Spicy Mayo
- Whisk the mayonnaise, garlic, hot sauce, and chili powder in a medium bowl, and refrigerate until ready to use.
Steak
- Season the steak with salt, Sazon seasoning, cumin, oregano, vinegar, and olive oil. Set aside.
- Heat a skillet on medium with 1-2 tablespoons of oil.
- As soon as the oil is hot, put the steaks in and fry each side for 2-3 minutes or until they reach the desired doneness. Remove from the pan and set aside.
- Get your ingredients together, and spread some mayonnaise sauce on the fried plantain. Add tomatoes, onions, beef, lettuce, and cheese. Top with another plantain and enjoy!
Tips & Notes:
- Green plantains have a neutral flavor and are firm enough to be a good bread substitute. Less than green plantains should work, but ripe ones might not hold together.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
This sounds so good. Instead of frying the plantain, could you boil, smash and then bake?
Hi Esther. Unfortunately, if you boil the plantain, you will not be able to smash it to the required shape.
Hi Esther,
I don’t like frying either. You could try baking the green plantains with the skin on. Then peel, smash, brush with oil, and toast under the broiler (flipping once). The broiler shouldn’t take long, so I’d keep an eye on it. Boiling it will make it too moist and soft. Experience talking.
Great recipe but jibaritos come from Chicago. I remember as a kid, I went to Puerto Rico and asked for a jibarito and they laughed at me. Had no idea what we were talking about.
Oh great to hear that. Thank you so much!
Hmmm…Wikipedia says differently, “Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich created in Plátano Loco in 1991 substituting plantains for bread.”
Perhaps the sandwich hadn’t yet gained island-wide popularity when you were there as a kid?
Hmm. I guess it’s a matter of opinion. If a Puerto Rican invented it in a Puerto Rican restaurant basing it on a popular Puerto Rican sandwich already in existence, doesn’t that make the dish Puerto Rican? 🙂