If I had to pick my very favorite meal that Dale and I cook together, it would be this one. He takes charge of making the plantain “bread,” and I handle the rest. We make a great team in the kitchen, and this is almost as fun to make as it is enjoyable to eat! Other than tacos at home, I think this is the meal we make the most often and it’s about time I shared it with you! Whether you have a partner in the kitchen, or you’re a solo chef at home, I believe you’ll enjoy this meal.
The name of the recipe should be clarified. We swap out the lettuce for avocado slices, so the perfectionist in me knows this should be call Plantain BAT Sandwiches, but then you might get the wrong idea and think we’re eating tiny, flying, nocturnal creatures.
This recipe is naturally gluten-free and Paleo, if using Paleo mayo.
Makes: 4 small sandwiches
6 slices of bacon, cut in half (3 small slices per sandwich)
1 large, green plantain
salt, to taste
small Roma or tomato on the vine
scant amount of mayonnaise (this isn’t Whole30 approved)
If using uncooked bacon, prepare it in a skillet and cook it as you like, then remove the bacon and place on a paper towel to drain. Discard some of the bacon fat, leaving about half in the pan. If using precooked bacon and reheating it in the microwave, pour about a 1/8″ layer of avocado oil in a skillet and heat over medium-high heat.
To prepare the “bread,” drag a sharp knife down the length of one side of the plantain, deep enough to barely scrape the flesh inside. Chop the plantain into equal fourths, then cut each quarter into two, lengthwise, so you have a total of eight pieces of plantain. This will be your “sandwich bread.” Pry off the tough, outer green skin and discard. If your plantain isn’t very large, your sandwiches will be tiny and you may want to cut it into thirds instead of fourths.
Place the eight plantain pieces in the hot pan until the bottoms are a nice golden brown. Flip them over and cook until the other side is golden brown.
Remove the plantain pieces to a cutting board covered with a wax paper. Lay another sheet of wax paper on top of the plantains and firmly press down on each one with the smooth side of a meat tenderizer, a brick covered in foil, a frying pan (not a hot one!) or a cast iron panini press. You want them to be about 1/4″ thick or a little less. Don’t smash them so hard that they fall apart. This is your bread, so take care not to damage them.
With a cooking spatula, carefully scrape off the plantain pieces and place them back in the hot pan in shifts: four at a time. Cook on both sides until they’re golden brown. Sprinkle them with a little salt as they cook, then drain the cooked plantains on a paper towel.
Cut an avocado in half, then slice the flesh thinly for the sandwiches. Cut a tomato in half and slice thinly for sandwiches. We usually have half an avocado and half a tomato left over. If you’re using precooked bacon, heat it up while the plantains are cooking.
Assemble the sandwiches, spreading a thin layer of real or Paleo mayonnaise onto one side of the sandwich and enjoy!
My husband and I like to eat this sandwich with sweet potato fries or a small salad. We typically buy two plantains so we can make this meal twice because we love it so much! It’s also a good way to use up the other halves of the tomato and avocado.