Vegan Sandwiches Save the Day! Jibarito, the Bonus Recipe!

 

You’ve probably heard me shouting it from the rooftops, but I’m not stopping. Celine and my new book, Vegan Sandwiches Save the Day is out now! You can pick it up at your favorite bookseller. Pop over to Celine’s site to check out some of her amazing photos,then try your hand at this sandwich that was cut from the book. Because the sandwich is so unique – it uses plantains instead of bread, for one thing – I couldn’t resist sharing it here.

Jibarito 
Serves 4

The Jibarito sandwich is Puerto Rican in nature, but originated in Chicago. Spicy portobellos are sandwiched between crispy plantains and topped with the usual sandwich suspects: lettuce, tomato, and pickles. This recipe isn’t as much work as it appears, and one bite and you’ll see that your effort was well-spent. 

 Some of the testers preferred these open-faced. You be the judge. 

For the sauce: 1/2 cup (115 g) vegan mayonnaise 
2 tablespoons (30 g) prepared yellow mustard 
3 cloves garlic, minced 
1/8 teaspoon hot sauce 
1/8 teaspoon liquid smoke
 
For the filling: 
2 tablespoons (30 ml) olive oil, divided 
2 teaspoons ground cumin
2 teaspoons smoked paprika 
1 teaspoon dried oregano 
1 teaspoon dried thyme
1/2 teaspoon salt 
Pinch black pepper
 3 cloves garlic, minced 
1 chipotle in adobo, minced, or more to taste 
1/3 cup (80 ml) red wine or vegetable broth 
3 tablespoons (30 ml) lemon juice 
1 pound (454 g) portobello mushrooms, stemmed, degilled, and cut into 1/2-inch (1.27-cm) slices 
1/2 medium red onion, cut into thin half moons 

2 green plantains, peeled and each sliced into 4 pieces the length of the plantain 
Canola oil, for cooking 
3 cups (210 g) shredded romaine lettuce 
2 medium tomatoes, sliced 
3 dill pickles, sliced
Paper towels, parchment paper 

To make the sauce: Combine the mayonnaise, mustard, garlic, hot sauce and liquid smoke in a small bowl. Stir well to combine. This may be made ahead and stored airtight in the refrigerator until using. 

To make the filling: Heat 1 tablespoon (15 ml) oil in a large skillet over medium heat. Add the cumin through (and including) the chipotle. Stir and cook for 2 minutes, or until fragrant. Add the wine and lemon juice and cook for 3 to 4 minutes or until it is slightly reduced. Add the mushrooms, stirring to coat. Let marinate 1 hour. 

When ready to cook the plantains, heat 1 tablespoon oil in a large skillet. Add the onions and cook for 2 to 3 minutes or until just softened. Add the mushrooms and any remaining seasonings. Cook and stir for 4 to 5 minutes or until the mushrooms are tender. Adjust the seasoning if needed. 

To cook the plantains, heat 1/4-inch (6-mm) canola oil in a large skillet over medium heat. Place a piece of paper towel on a baking sheet for draining. Place a piece of parchment on the counter and tear a second piece. Cook 4 slices of plantain at a time, but do not crowd the skillet. Cook them for 2 to 3 minutes, or until just turning gold. Turn over to cook the second side, for 1 to 2 minutes. Remove when done and place on the paper towel. Working with one warm slice of plantain at a time, sandwich the slice between the pieces of parchment. Using your hands, and a rolling pin if it helps, flatten the plantain and gently mold it with your hands until it is no more than 1/4-inch (6-mm) thick. If the plantain gets too thin in some places, try to ‘patch’ it by mashing the adjacent parts together. Cook the second plantain and press it in the same way. While the plantains sit, they will firm up a bit and dry a little. 

Heat the oil in the skillet again, but over medium-high heat this time. Cook 2 slices at a time, for 3 to 4 minutes, or until deep golden. Turn to cook the second side 2 to 3 minutes. Remove and drain on a paper towel. Continue until all plantains are cooked. 

To make the sandwiches: Spread the insides of all plantains with 1 tablespoon (14 g) spread. Divide the mushroom onion mixture evenly over the plantains. Top with the tomato slices, dill pickles and lettuce. Finish by placing another plantain on top. 

Note: I like the arc of the plantain cut this way, but if it isn’t working out for you, feel free to cut it into rounds, do the first cooking, then press it.

Please let me know when your book comes in! I am so excited for you to get it! 

Psssst: If you’d like another sneak peek recipe, be sure to visit Go Dairy Free.

And..Happy Weekend!

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