Skip to main content



Prep Time:  |  Cook Time:  |  Servings:  |  Calories:

<p>The Jibarito is a sandwich that uses two twice fried green plantains in place of bread. It was also created in the predominately Puerto Rican community of Humboldt Park in Chicago, Illinois. A restauranteur saw an article in a Puerto Rican newspaper in the 1990s about a platano sandwich. He took the idea, gave it a more marketable name, added fresh lettuce, fresh tomatoes and sliced cheese and the concept took off! Plot twist: If your green plantains ripen before you have a chance to make a Jibarito, don't worry, there's a recipe called the Jibarita where they use two ripe plantains instead.</p>

  • ½ cup mayonnaise
  • 1 tablespoon ketchup
  • 2 garlic cloves, finely minced
  • ½ teaspoon granulated garlic
  • ½ teaspoon fresh lemon juice
  • vegetable oil for frying
  • 1 platano, peeled
  • 1 tablespoon vegetable oil
  • 1 boneless skinless chicken breast, sliced thin
  • 1/2 tablespoon salt free sazón
  • 1/2 tablespoon salt free adobo
  • garlic salt, optional
  • whole lettuce leaves of your choosing, well washed, for topping
  • 1 heirloom tomato, sliced
  • 2 slices Sargento® Sliced Colby-Jack Natural Cheese
  1. In a small bowl, combine mayonnaise, ketchup, garlic and lemon juice. Set aside your mayoketchup sauce.
  2. Season your chicken breasts with the adobo, sazon and salt and pepper and set aside.
  3. Over medium-high heat, in an 8-inch skillet or pot, add in enough oil to partially cover your plantains; 1 to 2 inches of oil should suffice. Fry your whole and peeled plantains at 350°F for 3-5 minutes or until golden brown. Remove from the oil and set aside on a plastic cutting board. Lie a piece of parchment paper over the plantain. With a heavy cast iron pan or dutch oven pot, evenly smash the plantain. Return the plantains to the oil and allow to fry once more for 3-5 minutes or until crispy and golden brown. Set aside on a mesh wire cooling rack. Season with garlic salt.
  4. Over medium-high heat in a skillet, add one tablespoon of oil and saute your chicken breasts for 3-5 minutes. When they are browned around the edges, add in about one cup of water and cover with a lid. Allow to cook for 5 minutes.
  5. Just as you would a piece of bread for a sandwich, slather both sides of each platano with the mayonnaise ketchup mixture. Add your chicken, lettuce, tomatoes, sliced cheese, and some of the residual juices from the cooked chicken. Serve immediately.

There are currently no reviews or comments.