Bamboo Conne'iseur

Here is a recipe for a sandwich I ate while in Puerto Rico, and it was continued by a deli I managed. It is basically a great chicken sandwich with the plantains as the bread, and it is great!
To start, you will need to find the fattest green plantains you can get, as these will spread the best. Next, you will take a couple of them, and run a knife down the plantain, cutting into the outer skin, but not penetrating into the flesh. Do this to the opposite side, and then cut off the thinner ends until you have a fat fully intact plantain with the ends chopped off, and slits running down it(if its just slightly cut into its ok). Next, take these and put them into some cold water that completely covers them, and let them sit for about 1 hour. This will make them easier to peel. You want to be able to peel them, without breaking the plantain. When they are peeled, chop each plantain directly in half length wise. Next heat enough oil in a wok or fryer to completely cover the plantains, then put them in with the oil preheated to 250 degrees F. This will slowly cook them from within, and will allow them to spread evenly. Do this for about twenty minutes until they look just slightly crisp, but not brown or at all hard. This may take a couple of attempts to get it right. When they reach this stage, pull them out, and immediately put them on a flat surface. Take out a frying pan, or another type of pan that has a smooth surface, and spray down with pam, or lightly grease with oil. Place the halved plantain flat side down(horizontal), and with the pan starting at the edge closest to you push down with the frying pan flatting it out. Its best to kind of roll it forwards, not putting but just a little roll into it, and not pressing directly down. After the initial 'roll', then use a little strength and push directly down to completely flatten it. This should give you a very flat plantain that looks similar to a slice of bread in its shape, although it will look bigger. It will be stuck to the bottom of the frying pan, so you will want to get a knife that is smooth, and slowly run it under, taking it off being as careful as possible. This step might too take a couple of tries before its done successfully without breaking it. It will be very soft, and a bit delicate. Next heat the oil to about 325 F and place them in there until they are crispy, but not crispy all the way through; about five to ten minutes max. You should be able to pull them out with tongs, and they should be stiff enough to keep their shape. The color should consist of a nice golden to slightly golden brown color. Lightly salt and pepper them, then put them on some paper to drain out the excess grease.
While this was going on, you want to get some seasoned chicken breast going. I would take some chopped garlic, cilantro, salt pepper and orange mojo marinade and add it to the chicken in a large bowl. I would mix it up real good, and then let it sit in this for at least one hour.
After properly cooking it, you will place the chicken on one of the freshly cooked plantains; throw some lettuce and tomato, and top it with some thousand island dressing, then put the other plantain to make a sandwich and you will have one hell of a Jabrito. That is pronounced with a h in the beginning, and means peasant.
Having learned how to do the plantains right, you will probably decide like myself to try all sorts of different sandwiches, because it surely beats regular bread. Lastly, Enjoy!

island cassie

This I must try - it sounds delicious. But it is better than that, as my husband is allergic to wheat and longs for a sandwich. Also we have green plantains by the truckload!! The recipe sounds tricky but worth a little experimenting to get it right. Thanks for sharing!

Bamboo Conne'iseur

Your welcome
They are a little tricky at first, but it won't take you long to get it. A couple of tips are to keep checking the plantains when first frying them, and use a set of tongs to slightly pierce a plantain right when you think its ready, and see how soft it is in the middle. When the tong can push it through easily, they are ready to be flattened.

AnnaJW

Oh, this sounds wonderful! And like already said, tricky. But I'm willing to experiment!
Thanks for the great recipe!

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Bamboo Conne'iseur

Your welcome