José’s Jibarito Sandwich

Ingredients (Makes 2 Sandwiches)

Plantain “Bread”

• 4 large green plantains
• Oil for frying
• Salt

Meat Filling

• 1 lb thin‑sliced steak (skirt, flank, or sirloin)
• 3 cloves garlic, minced
• 1 tsp adobo
• 1 tsp oregano
• 1 tbsp olive oil
• Salt & pepper

Garlic Mayo‑Ketchup

• ¼ cup mayonnaise
• 2 tbsp ketchup
• 1–2 cloves garlic, minced
• Optional: splash of vinegar or lime

Toppings

• Lettuce
• Tomato slices
• Onion (optional)
• Pickles (optional)
• Cheese (optional – provolone or Swiss)

Instructions

1. Prepare the Meat
2. Season steak with garlic, adobo, oregano, salt, pepper, and olive oil.
3. Cook in a hot skillet until browned and tender.
4. Set aside and keep warm.
5. Make the Plantain “Bread”
6. Peel plantains and cut each one in half.
7. Fry halves in medium‑hot oil for 4–5 minutes until softened.
8. Remove and flatten each piece with a plate or tostonera.
9. Fry again until crispy and golden.
10. Sprinkle with salt.
11. Mix the Sauce

Combine mayo, ketchup, garlic, and optional vinegar/lime.

4. Assemble the Jibarito
5. Spread garlic mayo‑ketchup on each plantain slice.
6. Add steak.
7. Add lettuce, tomato, onions, pickles, and cheese if using.
8. Top with the second plantain and press gently.
9. Serve immediately.

Tips

• Use very green plantains so they stay firm.
• Double‑frying gives the perfect crunch.
• Works great with chicken, pork, or shrimp too.