Jamon Jibarito

• 1 x vegetable oil for frying, 4 cups
• 2 large plantains green, cut in half and then halved lengthwise
• 1 pinch kosher salt
• 1 pinch black pepper
• 1 pinch garlic powder for seasoning
• 4 slices cheese Provolone
• 3/4 pound ham good quality apple honey or maple, very thinly sliced
• 1 large tomatoes thinly sliced
• 4 x iceberg lettuce large, vibrant leaves
• 1 large avocados thinly sliced, spritzed with lemon juice to retard browning
• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 1 clove garlic minced or pressed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 pinch cayenne pepper

1. Heat the oil in a Dutch oven to 375F (190C).
2. Fry four (4) pieces of plantain until they float to the surface, about 2 minutes.
3. Drain on a paper towel and repeat with the remaining four (4) pieces.
4. Using a wooden cutting board and a heavy flat-bottomed skillet, flatten each piece of plantain between a sheet of waxed or parchment paper.
5. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes.
6. Season hot plantains with salt, pepper and garlic powder.
7. Set aside on a paper towel.
8. To build the sandwiches: On the bottom of four (4) fried plantains (these are now called "tostones"), place a slice of Provolone cheese, a quarter of the ham, a quarter of the avocado slices, a quarter of the tomato slices and one (1) lettuce leaf.
9. Spread the garlic mayo on the top tostones and close.
10. Cut in half on the bias.

vegetable oil, plantains green, kosher salt, black pepper, garlic, ham good, tomatoes, avocados, mayonnaise, sour cream, garlic, cumin, chili powder, cayenne pepper

Taken from recipeland.com/recipe/v/jamon-jibarito-52662 (may not work)