Jamon Jibarito

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • Garlic Mayo:
  • 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
  • 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.

  • 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.

Garlic Mayo:
  • In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

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