- Cuisine Puerto Rican
- Course Main
- Prep 25 min
- Cook 35 min
- Serves 4
Ingredients
- 2 large green plantains
- 8 oz skinless chicken breast, sliced into strips
- 4 oz grass-fed sirloin steak, thinly sliced
- 4 oz uncured (nitrate-free) deli ham
- 1 tsp smoked paprika
- 3 garlic cloves (1 halved to rub the plantains, 2 minced for the aioli)
- ¼ cup avocado oil (for frying)
- ½ cup shredded whole-milk mozzarella (or Swiss) cheese
- ¼ cup diced tomato
- 2 tbsp chopped fresh cilantro
- ¼ cup avocado-oil mayonnaise (for garlic aioli)
- Sea salt, to taste
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What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
Instructions
- Peel the plantains and slice lengthwise into 1/2-inch-thick slabs.
- Toss chicken strips with smoked paprika and a pinch of salt; let marinate 5 minutes. Season the steak with a pinch of salt.
- Heat avocado oil in a skillet over medium heat and fry the plantain slabs until light golden, about 2-3 minutes per side.
- Remove the plantains and, while still warm, press each flat to about 1/4 inch between two sheets of parchment; return to the pan and fry again until crisp and golden. Rub the hot slabs with the cut garlic clove.
- In the same pan, cook the steak until browned, warm the ham through, and cook the chicken until browned and the internal temperature reaches 165°F.
- Stir the minced garlic into the avocado-oil mayonnaise to make a quick garlic aioli.
- Spread aioli on a fried plantain slab; layer chicken, steak, and ham, top with mozzarella and let it melt, then add diced tomato and cilantro. Close with a second plantain slab and serve.
Serving suggestions
- Serve with a citrus‑marinated avocado salad
- Pair with black bean soup and fried plantain chips
- Add fresh pineapple wedges on the side for brightness
Leftover ideas
- Shred leftover filling and use it as taco meat in warm corn tortillas.
- Combine leftovers with diced tomatoes, beans, and broth to make a stew.
FAQ
Is this El Jibarito-Style tripleta sandwich gluten-free?
Yes, the plantain slices act as a naturally gluten-free bun; there is no flour or wheat in the recipe.
Can I make this ahead of time and reheat later?
You can prep all components ahead—store fried plantains, chicken, and toppings separately—and reassemble before reheating for best texture.
How do I store leftover tripleta filling?
Place leftovers in an airtight container and refrigerate up to 3 days; gently warm on the stove or microwave before serving.
What can I substitute for green plantains if they’re hard to find?
Thinly sliced sweet potatoes or yucca work as alternatives, though the texture will be slightly different.
Why did my plantain slices fall apart while frying?
They may have been too thin or not dried well; pat them dry and keep slices at least 1/4‑inch thick for support.
Can I freeze the assembled sandwich before cooking?
It’s best to freeze components separately—plantains, chicken, toppings—then assemble and fry fresh when ready to eat.
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