Boricua plantain sandwich

  • For the sandwich
  • 2 large green plantains (about 25cm long and 7.5cm wide)
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 4 (175g) flank steaks
  • 175g salted butter, melted
  • 200g Cajun spice, recipe follows
  • Chipotle mayonnaise, recipe follows
  • 200g mixed grated cheese (Monterey Jack and Cheddar)
  • Crispy fried onions, recipe follows
  • For the Cajun spice
  • 75g breadcrumbs
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tbsp salt
  • 50g paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • For the chipotle mayonnaise
  • 225ml mayonnaise
  • 1 tsp chipotle sauce
  • For the crispy fried onions
  • 120g plain flour
  • 1 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch cayenne pepper
  • 1 large Spanish onion
For the sandwich:
1) Peel the plantains, cut in half widthwise and then cut in half lengthwise. In a large pan or deep-fryer preheat the vegetable oil to 160C. Add the plantains to the oil and fry for 5 minutes.

2) Remove and place on a flat surface. Increase the heat to 190C. With a metal flat spatula press down onto the plantains until they are flat, less than 0.5cm. Use a knife to help scrape the plantain off the spatula.

3) Deep-fry the plantains again for 3 minutes. Pull them out of the pan, drain on kitchen paper and season both sides with salt and pepper.

4) Dip each piece of steak into 125g of the melted butter and then into the Cajun spice, covering both sides of the steak.

5) Spread the remaining melted butter onto a flat top griddle or metal frying pan, place the steak on top and cook on both sides until medium or preferred degree of doneness. Slice the cooked steak thin against the grain.

6) Build a sandwich by spreading 1 fried plantain with about 1 tbsp of chipotle mayonnaise. Add the sliced steak and 65g of the cheese. Place under the grill for a minute or use the microwave to melt the cheese.

7) Add a layer of fried onion on top of the cheese. Spread 1 more tbsp chipolte mayonnaise on another fried plantain and place mayonnaise-side down on top. Cut the sandwich in half and serve.

For the Cajun spice:
1) Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder and onion powder to create Cajun spice.

For the mayonnaise:
1) Combine the mayonnaise and chipotle sauce to create chipolte mayonnaise.

For the crispy fried onions:
1) In a mixing bowl combine the flour, salt, pepper, garlic powder, onion powder and a pinch of cayenne pepper. Slice the onion very thinly and place in the flour mixture.

2) Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour. Drop the onions into 190C oil, a few at a time to prevent them from sticking together.

3) Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels.

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