Jamon Jibarito
Ingredients
- 1 x vegetable oil for frying, 4 cups
- 2 large plantains green, cut in half and then halved lengthwise
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch garlic powder for seasoning
- 4 slices cheese Provolone
- 3/4 pound ham good quality apple honey, sliced, very thinly or maple
- 1 large tomatoes thinly, sliced
- 4 x iceberg lettuce large, vibrant leaves
- 1 large avocados thinly sliced, spritzed with lemon juice to retard browning
- 1/2 cup mayonnaise
- 1 tablespoon sour cream
- 1 clove garlic minced, or pressed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 pinch cayenne pepper
Directions
Heat the oil in a Dutch oven to 375F (190C).Fry four (4) pieces of plantain until they float to the surface, about 2 minutes.
Drain on a paper towel and repeat with the remaining four (4) pieces.
Using a wooden cutting board and a heavy flat-bottomed skillet, flatten each piece of plantain between a sheet of waxed or parchment paper.
Refry each piece of flattened plantain, in batches, until golden, about 4 minutes.
Season hot plantains with salt, pepper and garlic powder.
Set aside on a paper towel.
To build the sandwiches: On the bottom of four (4) fried plantains (these are now called "tostones"), place a slice of Provolone cheese, a quarter of the ham, a quarter of the avocado slices, a quarter of the tomato slices and one (1) lettuce leaf.
Spread the garlic mayo on the top tostones and close.
Cut in half on the bias.