Best 3 Jibarito Sandwiches Recipe By Tasty Recipes

**Discover the Delightful Jibarito Sandwiches: A Unique Culinary Creation from Puerto Rico**

Originating from the vibrant streets of Puerto Rico, the jibarito sandwich is a culinary masterpiece that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable sandwich features a unique twist on the classic combination of protein, cheese, and toppings, all nestled between two fried green plantains instead of bread. The result is a symphony of crispy, savory, and juicy ingredients that will leave you craving more.

In this comprehensive guide, we present a collection of jibarito sandwich recipes that cater to a variety of tastes and preferences. From the traditional jibarito sandwich, brimming with succulent steak and melted cheese, to innovative vegetarian and vegan variations, each recipe is carefully crafted to deliver an exceptional culinary experience.

Whether you're a seasoned home cook or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the process of creating these mouthwatering sandwiches. Get ready to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Puerto Rico.

Here are our top 3 tried and tested recipes!

JIBARITO

Jibarito image

Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!

Provided by LOSTNBFE29

Categories World Cuisine Recipes Latin American Caribbean

Time 25m

Yield 1

Number Of Ingredients 12

Ingredients

2 cups vegetable oil for frying
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
¼ medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce

Steps:

Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g

JIBARITO SANDWICH RECIPE BY TASTY

Jibarito Sandwich Recipe by Tasty image

In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy and delicious!

Provided by Tikeyah Whittle

Categories Lunch

Time 2h35m

Yield 2 sandwiches

Number Of Ingredients 24

Ingredients

1 orange, juiced
1 lime, juiced
1 ½ tablespoons olive oil
2 ½ teaspoons adobo seasoning
½ teaspoon garlic powder
3 cloves garlic, minced
¼ teaspoon freshly ground black pepper
12 oz flank steak
1 tablespoon vegetable oil
⅓ cup mayonnaise
¼ cup ketchup
2 cloves garlic, minced
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
4 cups vegetable oil
2 green plantains, large
kosher salt, to taste
4 slices cheddar cheese, halved lengthwise
¼ cup red onion, thinly sliced
½ cup fresh cilantro
½ cup lettuce, chopped
1 small tomato, thinly sliced
¼ avocado, thinly sliced

Steps:

Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
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.
Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
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.
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.
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.
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 steak, 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.
Enjoy!
RECIPE BY: Tikeyah Whittle

BORINQUEN JIBARITO SANDWICH

Borinquen Jibarito Sandwich image

The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan "Peter" Figueroa. Here's my take on making his famous jibarito at home. The plantain "bread slices" for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil. I originally saw this made on FoodTV's "Roker on the Road" (episode "On a Roll"). According to the Borinquen website, these sandwiches are known as "emparedado de platano" in Puerto Rico.

Provided by Julesong

Categories Lunch/Snacks

Time 30m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 16

Ingredients

1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
oil (for deep frying)
1 tablespoon butter
2 teaspoons olive oil
1 cup thinly sliced onion
2 cloves garlic, smashed and minced
1/4 teaspoon cumin
1 -2 pinch cayenne or 1 -2 pinch dried chipotle powder, to taste
6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
salt & freshly ground black pepper, to taste
4 slices American cheese
1 tablespoon mayonnaise
romaine lettuce
thinly sliced tomatoes or roasted red pepper
1 teaspoon melted butter
1/4 teaspoon roasted minced garlic

Steps:

(Also, you will need 2 heavy cutting boards - rectangular ones work better with the shape of the plantain).
Heat oil, then fry the peeled and sliced plantain for 1 minute.
Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.
Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.
Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.
Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.
Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.
Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.
Repeat steps to make another sandwich.
Serve completed sandwiches with Arroz Con Gandules (Yellow Rice With Pigeon Peas).
Jibaritos can also made with other combinations of roast pork, white or dark chicken meat, vegetables or ham - don't be afraid to experiment.
I've made the sandwich using chicken and substituting roasted red pepper for the tomato, and the taste was phenominal!

Nutrition Facts : Calories 747.4, Fat 42.2, SaturatedFat 19.1, Cholesterol 107.7, Sodium 580.4, Carbohydrate 67.8, Fiber 5, Sugar 20.6, Protein 30.1

Tips:

Use high-quality ingredients, including fresh vegetables, thinly sliced steak, and a flavorful chimichurri sauce.
To make the steak more tender, marinate it in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
Cook the steak over high heat to get a nice sear on the outside while keeping the inside juicy.
Slice the steak thinly against the grain for more tender bites.
Toast the bread or plantains until they are crispy and golden brown.
Layer the sandwich with plenty of toppings, including cheese, lettuce, tomatoes, and onions.
Serve the sandwich with a side of fries or a salad.

Conclusion:

Jibarito sandwiches are a delicious and unique take on the classic sandwich. With their combination of crispy bread or plantains, tender steak, and flavorful chimichurri sauce, these sandwiches are sure to please everyone at your table. Whether you are looking for a quick and easy weeknight meal or a fun and festive dish for a party, jibarito sandwiches are a great choice.