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Boricua Plantain Sandwich Recipe

Boricua Plantain Sandwich

Recipe courtesy Ivan Aviles, Holtsville, NY

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on September 06, 2010

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    The real name to this tasty sandwich is "Jibarito".... Which is well known in
    North side of Chicago by Humboldt park area and it originated in Chicago.. The title Jibaro is for people who are from the central part of Puerto Rico such places are Jayuaya, Utuado, Jibaro stands for the people who farmed the land.. In Chicago the onions are not floured they are sauteed with the steaks and they use a white cheese, they add lettuce, tomatoe, and of course mayo-ketchup( mix of mayonnaise, ketchup and garlic and on the top part of the plantain there is fresh garlic mojo... And with that Being Puerto Rican, please Friday can't even compare to the real deal of this sandwich!!!!!... Soy Boricua pa que to lo sepa!!!!!

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  • on April 14, 2010

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    Love It!!!!!! PUERTO RICO LO HACE MEJOR!! great recipe but i substituted the cajun mayonnaise for home made "mayoKetchup" thats a mix of mayonnaise, ketchup and garlic ;

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  • on February 07, 2009

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    My husband and I made this sandwich tonight. Awesome!! I have tried the Friday's version and even though I did like the sandwich at the restaurant, it was much better at home with the original recipe. We used flank steak instead of skirt steak and it was still great. Break it down into steps and you will have no problems. Time consuming yes, but each time you make it it will get easier and quicker. We will be having this sandwich often. The recipe doesn't say what kind of bread to use, we used ciabatta!! Everything on this sandwich complements the other ingredients perfectly!! Good job Ivan!!

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  • on February 02, 2009

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    As is this is a great recipe....but my wife and I are not big steak eaters (btw a marinated flank steak is good to use also so I have tried doing this with blackened grouper, catfish and grilled shrimp....each time my guests raved about the meal.....next time I will use seared tuna.

    This weekend I finished the shrimp sandwich off with the Chimichurri sauce from the Paniolo Steak recipe

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  • on December 29, 2008

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    I HAVE MADE IT AT HOME FOLLOWING THE RECIPE. IT WASNT EASY BUT IT WAS WORTH THE WORK. MY FAMILY WENT CRAZY FOR IT . I ALSO HAD IT AT FRIDAYS THE EDITED VERSION. REMEMBER THE WORK INVOLVED SO YOU CANT EXPECT TO BE ABLE TO HAVE A RESTURANT PUT SOMETHING AS POPULAR AS THIS OUT IN ABUNDANCE. THEY DID THE BEST THEY COULD TO REPLICATE ITS FLAVORS . SO KUDDOS TO BOTH FRIDAYS AND IVAN FOR A GREAT GREAT UNIQUE SANDWICH.

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  • on September 16, 2008

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    I have made this recipe three times now with great success. I have found that you can substitute a high quality pre-mixed cajun spice and that saves the "mixing the spice" step. I have also found that this is such a generous sandwich you can stretch three (or even two of the skirt steaks for the whole recipe (slice them thin. I have done this a couple of times because for some reason skirt steak is ridiculously expensive in our area, but I think that cut of steak is important for this recipe. I can't believe that people tried to have the same dining experience at TGI Fridays. I can honestly say I never had a meal I liked at TGI Fridays (or most of the other "family" chain restaurants and I have ended up dining there fairly often with groups of friends who want to eat there. Also, I agree with another reviewer that this can really be an "intermediate" recipe if you just break it down into steps. It is also so satisfying that you don't have to serve it with anything other than perhaps a simple green salad to have a great meal. I just love the use of the plantain, it is a wonderful play of textures.

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  • on April 23, 2008

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    This sandwich rocks! I've been dying to try this recipe since I saw it on TV and finally got around to it. It's as good as it looked on the tube, if not better. I cringed when I saw what TGIF was going to do with it - not even the same dish. Make it yourself and you'll be blown away. The plantains are incredibly forgiving during the smashing process and make an incredible "bread". Man, just thinking about it makes me want another one right now.

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  • on April 18, 2008

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    This is not the FRIDAY'S recipie please understand this. This recipe is a keeper. You should have to pay money to have this recipe. Less salt makes this a lot better, maybe half the required amount. This recipe is dificult mainly because of the timing of the plantains. As all hispanics know, you want to eat the plaintains fresh after frying. If you let them sit they don't taste very good.
    Enjoy

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  • on March 31, 2008

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    My sister and I got together and made this recipe. The flavors are great and it even heated up later in the microwave without losing it's crunch. Great concept.

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  • on March 28, 2008

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    Esta receta esta brutal lo unico q. la tuviste que ajustar para los gringos y para colmo no podemos dar ratings a menos que vivamos en e.u.. Tuve que poner dir. de fam. para poder clasificar.Soy de Caguas te he visto con el Coquito y ahora con esta receta. Te felicito... Eli

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