Jamon Jibarito (Jeff Mauro) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Garlic Mayo:
4. In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
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