Jibaritos (Puerto Rican Plantain Sandwich)

Name: Jibaritos (Puerto Rican Plantain Sandwich)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 whole (680 g) large green plantains, peeled, sliced lengthwise into ½-inch-thick planks, patted dry; 1 cup (240 ml) vegetable, canola, or peanut oil; 1½ tsp (8 g) kosher salt; ¾ tsp (2 g) freshly ground black pepper; 1 lb (450 g) flank steak, brought to room temperature, sliced thin against the grain or pounded thin between plastic wrap; 2 tbsp (30 ml) extra-virgin olive oil; 7 cloves (35 g) garlic cloves, minced; ½ cup (120 ml) mayonnaise; 1 tbsp (15 ml) fresh lime juice; 2 whole (400 g) ripe medium tomatoes, sliced ¼-inch thick, seeds removed if desired; 2 cups (120 g) fresh lettuce (romaine or iceberg), shredded or torn into pieces; 6 oz (170 g) queso de freír or fresh mozzarella, sliced ¼-inch thick (optional); ½ whole (150 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Jibaritos are a beloved Puerto Rican street food that replaces traditional bread with crispy, golden fried plantain slices. This version features thin-sliced garlic steak, fresh tomato and lettuce, and a garlicky mayo that brings everything together. With just a handful of components—each given time to shine—these savory handheld sandwiches deliver the perfect contrast of crispy plantain exterior to tender, juicy steak inside. Perfect for lunch, casual dinner, or when you want to bring island flavors to your table.

Prep: 20 min
Cook: 30 min
Wait: 10 min
Total: 1 hr
Makes: 4 jibaritos (4 servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

2 whole (680 g) large green plantains, peeled, sliced lengthwise into ½-inch-thick planks, patted dry
1 cup (240 ml) vegetable, canola, or peanut oil
1½ tsp (8 g) kosher salt
¾ tsp (2 g) freshly ground black pepper
1 lb (450 g) flank steak, brought to room temperature, sliced thin against the grain or pounded thin between plastic wrap
2 tbsp (30 ml) extra-virgin olive oil
7 cloves (35 g) garlic cloves, minced
½ cup (120 ml) mayonnaise
1 tbsp (15 ml) fresh lime juice
2 whole (400 g) ripe medium tomatoes, sliced ¼-inch thick, seeds removed if desired
2 cups (120 g) fresh lettuce (romaine or iceberg), shredded or torn into pieces
6 oz (170 g) queso de freír or fresh mozzarella, sliced ¼-inch thick (optional)
½ whole (150 g) red onion, thinly sliced (optional)

Equipment (9)

Large heavy-bottomed skillet (at least 12 inches) or Dutch oven
Tostonera or sturdy glass for flattening plantains
Instant-read thermometer
Cutting board
Sharp chef's knife
Small mixing bowl
Whisk
Slotted spoon or tongs
Paper towels

Steps

Before you start

Remove steak from the refrigerator 20–30 minutes ahead to bring to room temperature
Have all ingredients prepped and ready (mise en place) before heating oil for frying
Use an instant-read thermometer to maintain oil at 350°F (175°C) throughout frying
Have a tostonera or sturdy glass available for flattening plantains
Keep paper towels and a slotted spoon or tongs within reach

1
Prepare the plantains
- Cut the ends off each plantain and make lengthwise slits in the skin.
- Peel away the skin, removing the pink inner layer beneath.
- Slice each plantain lengthwise into ½-inch-thick planks.
- Pat dry thoroughly with paper towels to remove all surface moisture (this is essential to prevent oil from splattering).
+ Show details− Hide details
Ready when: Plantains are peeled, sliced uniformly, and completely dry
Tip: Dry plantains thoroughly; moisture will cause hot oil to spatter dangerously.
2
Season and slice the steak
- Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes.
- Pat dry with paper towels.
- Season both sides generously with salt and black pepper.
- On a cutting board, slice the steak thin (about ¼-inch thick) against the grain using a sharp knife, or place it between two pieces of plastic wrap and pound with a meat mallet until thin and even.
+ Show details− Hide details
Ready when: Steak is thin, evenly sliced or pounded, and uniformly seasoned
Tip: Always slice or pound steak against the grain for maximum tenderness.
3
Make garlic aioli
- In a small bowl, whisk together mayonnaise, 3 minced garlic cloves, lime juice, ¼ teaspoon salt, and a pinch of black pepper.
- Stir until smooth and well combined.
- Taste and adjust seasonings as needed.
- Set aside until assembly.
+ Show details− Hide details
Ready when: Aioli is creamy, smooth, and well combined
4
Fry plantains until softOven 350°F / 175°C
- Heat the oil to 350°F (175°C) in a large, heavy-bottomed skillet or Dutch oven.
- Working in batches to avoid crowding, carefully place the plantain slices in the hot oil.
- Fry for about 1½ minutes per side until they soften and the bottom surface turns pale golden.
- Transfer to paper towels.
- While still warm, use a tostonera (wooden or metal press) or the flat bottom of a sturdy glass to firmly press each slice, flattening it to about ¼-inch thickness.
+ Show details− Hide details
Ready when: Plantain slices are softened and pale golden on the bottom
Tip: Use an instant-read thermometer to maintain exactly 350°F (175°C); oil that's too hot will brown the outside before cooking the inside through.
5
Crisp the plantainsOven 350°F / 175°C
- Return the oil to 350°F (175°C) if needed.
- Fry the flattened plantain slices again until golden brown and crispy on both sides, about 1 to 1½ minutes per side.
- Transfer to fresh paper towels and immediately sprinkle with salt.
- Let them cool for a few minutes until they're cool enough to handle but still warm.
+ Show details− Hide details
Ready when: Plantains are deep golden brown and crispy
Tip: Don't overcrowd the pan; fry in batches to maintain oil temperature.
6
Cook the steak
- Heat the olive oil in a large skillet over medium-high heat until the oil shimmers.
- Add the remaining 4 minced garlic cloves and cook for about 30 seconds until fragrant, then push to the side of the pan.
- Add the sliced steak in a single layer (work in batches if your pan is small).
- Cook without stirring for 1 minute, then flip and cook another minute until lightly browned and soft to the touch (130°F / 54°C internal for medium-rare).
- Taste and adjust salt and pepper if needed.
- Transfer to a plate and let rest for 3 minutes.
+ Show details− Hide details
Ready when: Steak is lightly browned outside and soft (medium-rare, 130°F / 54°C internal)
Tip: Don't overcrowd the skillet; cook steak in two batches if needed for a proper sear.
7
Assemble the sandwiches
- Lay one crispy plantain slice on a flat surface.
- Spread a thin layer of garlic aioli across it.
- Layer with several slices of cooked steak, a few tomato slices, and a small handful of shredded lettuce.
- If using cheese or onion, add them now.
- Spread more aioli on a second plantain slice, then gently press it on top, creating a sandwich.
- Repeat with the remaining plantain slices and fillings.
- Serve immediately while the plantains are still warm and crispy.
+ Show details− Hide details
Ready when: Sandwiches are assembled and gently pressed together
Tip: Assemble just before serving; if plantains cool and soften, briefly re-fry or re-heat them in a 350°F (175°C) oven to restore crispness.

Good to know

Tips

Oil temperature is critical: Use an instant-read thermometer to maintain 350°F (175°C). Too hot (>375°F / 190°C) and plantains brown outside before cooking inside; too cool (<325°F / 163°C) and they absorb oil and become greasy.
Don't skip the flattening step: The two-fry method (fry, flatten, fry again) creates the tender-crispy bread-like texture unique to jibaritos. Skipping this makes plantains thick and dense, unable to hold fillings.
Use firm, unripe plantains: Green or mostly-green plantains are essential—they're starchy and hold structure. Ripe, yellow plantains are too soft and collapse; reserve those for other dishes.
Assemble moments before eating: Plantains soften quickly as they cool, so build sandwiches right before serving. If plantains have cooled and softened, briefly re-fry or reheat in a 350°F (175°C) oven to restore crispness.

Make ahead

The garlic aioli can be made up to 1 day in advance. The fried plantain slices can be prepared several hours ahead and stored in an airtight container at room temperature, then briefly re-crisped in a 350°F (175°C) oven for 3–5 minutes if they've softened.

Storage & reheating

Jibaritos are best served fresh but can be stored in an airtight container at room temperature for 2–3 hours. Reheat in a 350°F (175°C) oven for 5–10 minutes to re-crisp. Not recommended for refrigeration or freezing, as plantains will become soft and lose their signature crispy texture.

Substitutions

flank steak → Skirt steak, sirloin tip, or crumbled ground beef. Skirt steak and sirloin tip offer similar or leaner cooking results; ground beef changes the texture entirely but is popular in some regional variations.
vegetable, canola, or peanut oil → Any neutral oil with high smoke point: vegetable, canola, peanut, grapeseed, or safflower oil. Choose an oil that can handle 350°F (175°C) without smoking or degrading.
mayonnaise → Homemade aioli made with egg yolk, garlic, oil, and salt; or Greek yogurt mixed with minced garlic. Greek yogurt creates a tangier, lighter version; homemade aioli is more luxurious and closer to traditional.
fresh lettuce (romaine or iceberg) → Shredded green or red cabbage, or watercress. Shredded cabbage is traditional in some Puerto Rican regions and adds crunch; watercress adds peppery flavor.