These sandwiches are my new favorite!! I knew nothing about them until discovering them in NYC.. my own Puerto Rican family never even made them. Boy did I give them a piece of my mind for holding out on me all these years… It’s pretty simple really. You cut a green plantain into quarters, flatten them (similar to tostones) and use them as BREAD on a SANDWICH.
The wonderful world of plantains is there to surprise and delight YET. AGAIN. 🙂
As for the health benefits, plantains are very rich in vitamins such as Vitamin A, C, B6 and potassium, while they’re low in sugar as compared to their relative… bananas. They’ll give you 16% of your daily magnesium which many people are deficient in and are a great source of a prebiotic starch (feeds your good gut bacteria). While they’re higher in carb content than I eat on average… they make me feel great when I stick to a serving size (which albeit, is sometimes a struggle hehe) and their nutrient density is pretty serious.
To make it healthier, and quite honestly, easier – I’m baking these bad boys since they’re usually fried. Who needs splattering frying oils to clean up? Not me, I have sandwiches to eat and enough dishes to do. You know what I’m talking about.
I made these sandwiches myself for the first time the day after thanksgiving when everyone and their mother wants a leftover thanksgiving sandwich. I had a green plantain, an idea on how to do it myself… and sheer drive and hunger – before long, there I was, knuckles deep in a JIBARITO. My hubby enjoyed his thoroughly as well… sitting down to eat them with turkey soaked in mushroom gravy, cranberry sauce, and spinach was the quietest we’d been in the past 2 days 🙂 – that’s how you know it’s a winner!
The ‘bread’ itself is a little crusty, holds together remarkably well and soaks up any spreads or moisture you have on there which makes it extra versatile. I’ve seen (and tasted) a lot of different combos, like: grilled or pulled roasted chicken, avocado, black beans and greens or a full on vegetarian sandwich with guac, black beans and SWEET plantains (too much?) hehe. The options are endless… so get the simple ‘bread’ recipe below and get creative with your own!
- 1 green plantain
- 2 tsp melted coconut oil or olive oil
- dash sea salt
- Pre-heat oven to 350f degrees and line a baking sheet with tin foil loosely (you’ll need to pick up the tin foil mid-way).
- Cut the plantain in the middle in half and peel off the skin.
- Cut each slice in half lengthwise so you have 4 pieces (like in my first picture up there).
- Drizzle oil in the lined baking sheet and roll each plantain piece so it’s coated in the oil.
- Lay each piece on the flat sides and sprinkle with sea salt over top.
- Bake for 20 mins, keep the oven on and quickly take out your pan and lift that tin foil out and place on a cutting board or flat surface. Lay parchment paper or more tin foil on top of the hot plantains and with a heavy pan, give it some muscle and force and press each piece so they flatten. Flip each one over and press again until you’re happy with the size, shape and thickness. If it cracks a little, it’s okay you can mend it together fairly easily.
- Return the tin foil with plantains back to the baking sheet and bake for another 10 minutes.
- Then you’re done! Remove and use as sandwich bread or crostinis!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!