Smashed Plantain Sandwich Recipe

Recipe By The Spruce Eats

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 created by puerto rican immigrants at the borinquen restaurant in humboldt park. Today it is served throughout the city. The distinguishing feature of this sandwich is the replacement of bread with smashed, fried plantains. It's brilliantly delicious and you can add any of your favorite sandwich fixings. This particular jibarito recipe features roast beef topped with swiss cheese, lettuce, tomato, and a spiced mayonnaise. You can make these full-sized and enjoy them as a meal or cut the plantains down and build them into small party sandwiches.

4.3
14 Rating -
Rate
Vegdiet
23minstotal
15minsPrep
8minsCook
23m.total
15m.Prep
8m.Cook
Smashed Plantain Sandwich
plan
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ingredients serve

Ingredients for Smashed Plantain Sandwich Recipe

  • 1/2 tablespoon Oil
  • 1/2 Large green plantains
  • 0.06 cup Mayonnaise
  • 0.06 teaspoon Chili powder
  • 0.06 teaspoon Cumin powder
  • 0.06 teaspoon Garlic powder
  • 1 Handfuls lettuce
  • 1/4 Tomato
  • 1/4 Onion
  • 1 Slices Swiss Cheese
Nutrition
value
139
calories per serving
11 g Fat7 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    7g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    2mg
  • Vitamin A
    594mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    76mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats