Sandwich with plantains chicago

The sandwiches became very popular. There are many ways to make a jibarito, but the key element is that the bread of a sandwich is replaced with fried plantains. For a classic, savory jibarito, be sure to use green plantains before they ripen.

This recipe is similar to the classic jibarito recipe but uses a fresh coleslaw in place of mayonnaise and includes many sources of healthy fats and fresh ingredients. The jibarito is a classic Puerto Rican dish brought to Chicago, made like a sandwich using two plantain slices in place of bread. It can be made savory or sweet and is called jibarita when cooked with sweeter, ripe plantains.

This popular latin sandwich fits well with the Paleo and Whole30 diets, which focus on cooking with fresh, natural ingredients. Did you know that the number one source of starches in Puerto Rico comes from plantains? One of the best ways to….

And if you're not, you should try it anyway! Record-breaking numbers of tourists are visiting Puerto Rico. It's brilliantly delicious and you can add any of your favorite sandwich fixings. This particular jibarito recipe features roast beef topped with Swiss cheese , lettuce, tomato, and a spiced mayonnaise.

You can make these full-sized and enjoy them as a meal or cut the plantains down and build them into small party sandwiches. Not only was it fun to flatten the plantains and refry, but the sandwich was absolutely delicious. I loved the simple spicy aioli combined with the bold flavors of the cheese, onion, and roast beef. I added pickles, too, for an extra punch.

Salt , to taste. Heat the oil to F in a large skillet or pot for shallow frying. Peel the plantains , cut them in half crosswise, then cut each half lengthwise. Fry the plantains in oil for 4 minutes.

Remove from hot oil and drain on paper towels. Flatten the plantains. Re-fry in the hot oil in batches, if necessary, for another 4 minutes or until the plantains are crispy. Remove from the oil and drain on paper towels. Salt lightly. Set aside. In a small bowl, mix together the mayonnaise, chili powder, cumin, and garlic powder. Spread the mayonnaise mix on one side of the flat plantains.

Build your sandwich by layering the tomatoes, onions, cheese, roast beef, and lettuce using the flat plantains as if they were bread. Stick a toothpick with olives in the middle of the sandwich and serve immediately. As long as you use gluten-free fillings, a jibarito is a gluten-free sandwich, since it uses fried flattened plantains instead of bread. Recipe Tags:. Actively scan device characteristics for identification. Just about anyone who's visited the Windy City can recall the first time they had one of its deep-dish pizzas , neon relish-laced hot dogs, or a juicy Italian beef.

But the jibarito sandwich ranks right up there as a dish iconic to Chicagoans: a hearty, indulgent creation forged at the confluence of American cultures. The sandwich is made usually stuffed with tender, thinly-cut seasoned steak, lettuce, tomatoes, grilled green onions, white cheese, and a subtle garlic oil.

Sometimes steak is replaced with chicken, ham, or vegetables. But the coup de gras is the starch: A jibarito ditches bread in favor of two crispy, flattened planks of still-green, savory, fried plantains. On occasion, its sister version, the jibarita -- which utilizes sweet, ripened plantains -- is also available.

Its roots, by most accounts, date back to , when restaurateur Juan C. That makes it one of the youngest of America's iconic sandwiches. It denotes someone from the rural, mountainous region of Puerto Rico. But the term's namesake sandwich is less synonymous with the Caribbean territory that coined its name and more with the frigid winters and sweltering summers of Chicago.