If you haven’t heard of the Jibarito Sandwich, you are missing out! The distinguishing feature of Jibarito Sandwich is the replacement of bread with smashed, fried plantains. It’s incredibly delicious and you can add any of your favorite sandwich fixings.
This particular Jibarito recipe features A5 Waygu from House of Japanese Waygu topped with Cheddar Cheese, lettuce, tomato, a spiced mayonnaise and more.
Normally, a Jibarito Sandwich has steak inside, but I wanted to go a different route and try Waygu. In addition, when making this particular sandwich, it is common to use Green Plantains. However, I wanted something more sweeter, so I went with a Yellow Plantain.
What’s the different between Green Plantains vs Yellow Plantains?
Green plantains are firm and starchy and resemble potatoes in flavor. Yellow plantains are softer and starchy yet sweet.
What’s the history of the Jibarito Sandwich?
In Puerto Rico, jibaro is a reference to the island’s rural, agrarian population. However, in Chicago, a jibarito is a unique and original sandwich known throughout the city.
In 1996, Chicago restaurateur Juan “Peter” Figueroa, introduced the Jibarito at Borinquen Restaurant, a Puerto Ricanrestaurant in the Humboldt Park neighborhood.
Let’s get started….
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 1 Sandwich
Ingredients
A5 Waygu
• 4 Oz A5 Wagyu
Plantains
- 4 cups canola oil
- 1 yellow plantains, large
Mayo Ketchup (Buzz Feed)
- ⅓ cup mayonnaise
- ¼ cup ketchup
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Toppings (Buzz Feed)
- 4 slices cheddar cheese, halved lengthwise
- ¼ cup red onion, thinly sliced
- ½ cup fresh cilantro
- 1 small tomato, thinly sliced
- ¼ avocado, thinly sliced
Directions
- Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.(Buzz Feed)
- Sear the Wagyu: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
- Add the Waygu to the pan and sear for 2 minutes on each side on medium heat.
4. Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
5. Heat the canola oil in a large high-walled skillet over medium heat.
6. Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3–4 minutes. Transfer to a paper towel-lined plate to drain.(Buzz Feed)
7. Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼–½ inch thick.(Buzz Feed)
8. Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1–2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.(Buzz Feed)
9. Assemble the sandwiches: Spread 1–2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced Wagyu, onion, cilantro, lettuce, tomato, and avocado. Spread another 1–2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.(Buzz Feed)
CHECK OUT STEP BY STEP PICTURES BELOW
What are my thoughts?
Overall this sandwich is a WINNER. It packed with so much flavor and I love the crunch of the fresh vegetables. The savory, spice and sweetest tied together with the plantain, is everything. I will definitly make again!
Overall Rating:
Rating: 10/10
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