Jibarito Sandwich Recipe

Prep the meat

If using steak: slice 400 g flank or skirt steak into thin strips across the grain. If using roast pork: slice or shred cooked pork. If using chicken: shred or thinly slice cooked chicken. Mince 2 cloves garlic and place meat in a bowl. Add 1 tablespoon olive oil, juice of half the lime, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano and 1/4 tsp ground cumin. Toss well and let marinate 10–15 minutes (or up to 1 hour refrigerated).

Cook the meat

Heat a large skillet or grill pan over medium-high heat with 1 tablespoon olive oil. Add the marinated meat in a single layer and cook until nicely browned and cooked through, about 4–6 minutes for thin steak strips, 5–8 minutes for pork or chicken (stirring occasionally). Taste and adjust seasoning with remaining salt and pepper if needed. Keep warm and set aside.

Make garlic mayo

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1/2 tsp garlic powder, juice of the remaining half lime (about 1 tsp), and a pinch of salt and pepper. Stir until smooth and refrigerate until assembly.

Prepare vegetables and cheese

Wash and shred 1 cup lettuce. Slice the tomato into 4–6 thin slices. Thinly slice 1/2 onion. If using cheese, have 4 slices ready. Keep ingredients chilled.

Prepare plantain 'breads'

Peel the plantains and slice off the ends. Using a sharp knife or mandoline, slice each plantain lengthwise into 2 long flat pieces (for a total of 8 halves). You need two halves per sandwich (four halves per sandwich pair). Heat 1/2 inch of vegetable oil in a heavy skillet over medium heat (about 325–350°F / medium).

Fry plantains

Working in batches, fry the plantain halves for 2–3 minutes per side until golden and slightly crisp but still pliable. Remove to a paper towel-lined tray and immediately season lightly with a pinch of salt. For firmer, crispier 'breads' you can press plantain halves in a plantain press or with the back of a spatula while frying, then fry another 30–60 seconds per side to flatten and crisp more.

Assemble sandwiches

Spread about 1 tablespoon garlic mayo on one plantain half (per sandwich). Layer lettuce (about 1/2 cup), sliced tomato (2–3 slices), cooked meat (about 200 g per sandwich if making two; divide evenly), sliced onion to taste, and 2 slices cheese if using. Top with another plantain half and press gently. Repeat for second sandwich.

Finish and serve

If you prefer melted cheese, return assembled sandwiches to a warm skillet for 1–2 minutes per side over low heat, pressing gently until cheese melts and plantains warm through. Slice each sandwich in half and serve immediately with extra lime wedges and remaining garlic mayo on the side.