Ingredients
2 green plantains
canola oil
4 slice Swiss cheese
1 1/2 c. shredded leftover pernil or turkey breast
4 slice dill pickle
4 slice deli ham
2 tbsp. Deli mustard
Preparation
Step 1Peel the plantains. Carefully cut them in half lengthwise.Step 2Pour 1 inch of oil into a large skillet and heat over medium heat until the tip of the handle of a wooden spoon dipped in the oil gives off a slow stream of bubbles (about 325° F). Fry the plantain halves, turning once, until they are tender when poked with the tip of a paring knife but only just starting to brown, about 5 minutes. Fry only as many plantain halves as will fit into the skillet without touching; if necessary, fry them in batches. If they begin to brown before they are tender, immediately lower the heat. Remove and drain on paper towels until cool enough to handle.Step 3Lay a still-warm plantain half flat side down on a sturdy surface. Pound with a flat-bottomed heavy skillet to an even thickness of about 1/4 inch. Repeat with the remaining plantain halves. The plantains can be prepared to this point up to an hour in advance.Step 4Preheat a sandwich or panini press.Step 5Reheat the oil over medium-high heat until the tip of the handle of a wooden spoon dipped in the oil gives off a very lively stream of bubbles (about 375° F). Fry the flattened plantains, turning once, until crisp and golden brown, about 5 minutes.Step 6Tear or cut the slices of cheese as necessary to cover 2 of the flattened plantain halves. Top the cheese on each with an even layer of the shredded pork or turkey, then a layer of sliced pickle and 2 slices of ham. Spread the mustard over the ham and top with the remaining 2 fried plantains.Step 7Cook the sandwiches in a sandwich or panini press until the cheese is melted and the centers are warmed through. Cut the sandwiches in half and serve immediately.
Recipe courtesy of Daisy: Morning, Noon, and Night ©, 2010, Daisy Martinez.
