Jamon Jibarito

Ingredients

• 4 slices processed cheese food 
• 1  beefsteak tomatoes thinly sliced
• 0.5 teaspoon chili powder 
• 1 pound ham boiled thinly sliced
• 4 servings sea salt for seasoning
• 0.5 teaspoon ground cumin 
• 4  vibrant leaves iceberg lettuce 
• 4 servings kosher salt and pepper black freshly ground
• 1 cup mayonnaise 
• 2  plantains green halved lengthwise cut in half and then
• 4 cups vegetable oil for frying
• 1 clove run through a press minced
• 1 clove run through a press minced

Equipment

• bowl
• frying pan
• paper towels
• dutch oven
• cutting board

Directions

1. Heat the oil in a Dutch oven to 375 degrees F. Fry 4 pieces of plantains until they float to the surface, about 2 minutes.
2. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel.
3. For the sandwich build: On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf.
4. Spread the Garlic Mayo on the top tostones and close.
5. Cut in half on the bias. Pick up gently but bite aggressively.
6. In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.