Jamon Jibarito

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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:

  1. In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
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