This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velazquez de Leon’s article South of the Border.
- 1⁄4 cup canola oil
- 1 unripe plantain, peeled and halved crosswise
- 1⁄4 cup mayonnaise
- 2 sprigs cilantro
- 1⁄2 avocado, pitted and peeled
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded roast chicken
- 2 leaves green-leaf lettuce
- 2 slices tomato
- Heat oil in a 10″ skillet over medium–high heat. Add plantain halves and fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward–curved side. Place on cutting board cut sides down and, using a plate, flatten each into a ¼″–thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain.
- Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining disk.