By Julesong on March 31, 2005
Photo by rowzeeposie
Photo by rowzeeposie
"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."
Serving Size: 1 (386 g)
Servings Per Recipe: 2
"To the people planning to make this, please quadruple this recipe. I was raised eating tostones for as long as I can remember, and it's usually a side to rice and meat; so I thought, I don't know what the big deal is. But I guess the simple matter of adding the fixings and condiments just takes it to a different level. Loved it!"
"me and my husband loved this recipe he asks me to make it atleast once week. its the best thanks"
"Different but very good. Altough I am from Puerto Rico, I've never had a plantain sandwish. Will try it next time with some thinly sliced pork al ajillo or pork with mojito!"
"I have never eaten a plaintain before and I thought these were great! My boyfriend has had a plantain fried alone before and loved it, so when he saw what I was doing to it he wanted me to stop, but once it was all together and he tasted it, he loved it!"
"Me and my husband eat here all the time. Wow!!! it is wonderful and delicious. I was raised in Puerto Rico never tasted anything like this. The best in Chicago, TRY IT!!!!"
"I saw this on tv but forgot about it till I saw it here. I decided to try this out on my dh and I am so glad that I did. The taste of this sandwich is phenomenal. My plantain was a bit ripe so we ended up with open face sandwiches but it still worked well. I also used deli honey turkey slices and swiss cheese sandwich slices. We will definitely make these again. I'm thinking that a rice with black beans would be a good side dish."