Mini Jibarito Sandwiches


  • Prep Time: 2 Hours, 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 2 Hours, 35 Minutes
  • Ingredients: 22
  • Servings: 2
  • Calories: 74
  • Fat Content: 21 grams fat

A Jibarito is a type of sandwich that originates from Chicago and is made with plantains instead of bread. The sandwich traditionally features steak, lettuce, tomato, onions, garlic, cheese, and mayonnaise, although it can also include other ingredients such as pork, chicken, fish, and seafood.

The Jibarito sandwich was created by Juan “Peter” Figueroa, a Puerto Rican immigrant, in 1996 at his restaurant in Chicago. It quickly became a popular dish in Chicago’s Puerto Rican community, and it has since spread to other cities in the US.

The Jibarito is a versatile sandwich that can be enjoyed with a variety of meats and toppings. They are the perfect option for those who follow a gluten-free or low-carb diet. It’s also a great way to enjoy the deliciousness of a sandwich in a different way.



  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 ½ tablespoons olive oil
  • 2 ⅕ teaspoons Adobo seasoning
  • ½ teaspoon garlic powder
  • 3 garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • 12-ounce flank steak
  • 1 tablespoon vegetable oil


  • ⅓ cup mayonnaise
  • ¼ cup ketchup
  • 2 cloves garlic
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt


  • 1 bag of Prime Planet’s Habanero Tostones
  • I bag of shredded cheddar cheese
  • ¼ cup red onion, thinly sliced
  • ½ cup fresh cilantro
  • ½ cup shredded lettuce
  • 1 small tomato, thinly sliced
  • ¼ avocado, thinly sliced


  1. Step 1: Begin by marinating the steak. Mix orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper in a large bowl. Place the steak in the bowl and turn to coat. Cover and refrigerate for 1 to 2 hours.
  2. Step 2: Next, prepare the mayoketchup. Mix mayonnaise, ketchup, garlic, garlic powder, pepper, and salt in a medium bowl. Cover and refrigerate until ready to use.
  3. Step 3: Heat vegetable oil in a skillet over medium-high heat. Remove the steak from the marinade, pat dry with a paper towel, and add to the skillet. Cook for 2 to 4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the skillet and set aside to rest for 10 minutes. Then slice the steak against the grain into small pieces.
  4. Step 4: Assemble the sandwiches by spreading 1 teaspoon of mayoketchup on a plantain. Top with shredded cheddar, sliced steak, onion, cilantro, tomato, lettuce, and avocado. Spread another teaspoon of mayoketchup on another plantain and top with shredded cheddar cheese. Top the sandwich with the second plantain.
  5. Step 5: Repeat with the remaining ingredients to make more sandwiches.

Enjoy your delicious Mini Jibarito Sandwiches!


Put on your chef hat with more recipes and unique ways to cook with plantain chips on Prime Planet’s Blog.

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