The Chicago Jibarito Smash Sandwich (Print version)

Crisp twice-fried green plantains hold smashed beef patties, garlic mayo, melty cheese, lettuce, and tomato in this Chicago-inspired jibarito.

# Ingredients:

For the garlic mayo

01 - 1/2 cup (120 g) mayonnaise
02 - 2 garlic cloves, finely grated
03 - 1 tablespoon fresh lime juice
04 - 1/4 teaspoon kosher salt

For the plantain buns

05 - 4 large green plantains
06 - 3 cups neutral oil, for shallow frying
07 - 1 teaspoon kosher salt, plus more to finish

For the smashed beef

08 - 1 lb (450 g) 80/20 ground beef, divided into 4 balls
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 4 slices American cheese or white cheddar

For assembly

12 - 4 crisp lettuce leaves, dried well
13 - 1 large tomato, thinly sliced and blotted dry
14 - 1/2 small white onion, thinly sliced
15 - Lime wedges, for serving

# Instructions:

01 - Stir together the mayonnaise, grated garlic, lime juice, and salt. Cover and refrigerate while you cook the plantains and beef.
02 - Peel the green plantains. Cut each one into 2 long, thick planks. Heat oil to 325°F in a heavy skillet and fry the planks for 3-4 minutes per side until pale gold and tender.
03 - Place warm plantain planks between parchment and press to about 1/4 inch thick. Raise oil to 375°F and fry again for 1-2 minutes per side until crisp and golden. Drain and season with salt.
04 - Heat a cast iron skillet or griddle over high heat. Add the beef balls, smash firmly into thin patties, season with salt and pepper, and cook for 2-3 minutes until deeply browned.
05 - Scrape under each patty, flip, add cheese, and cook 1-2 minutes more until the cheese melts and the beef reaches 160°F.
06 - Spread garlic mayo on the plantain planks. Stack each sandwich with a cheesy beef patty, lettuce, tomato, and onion between two plantain planks. Serve immediately with lime wedges.

# Good to know:

01 - Best eaten right after assembly while the plantains are crisp.
02 - For sturdier sandwiches, keep the patties thin and toppings dry.
03 - Use very green plantains, not ripe yellow plantains.

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