We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    2
  • Pinterest
    1
  • Save
    0
  • WhatsApp
  • Print
    0

Peanut Butter and Jelly Sandwich with Smoked Pork and Fried Plantains

  • Prep 35 min
  • Total 50 min
  • Ingredients 10
  • Servings 6

Ingredients

11-oz loaf of Cuban bread
1
cup creamy peanut butter
1
chipotle in adobo, minced
1
tablespoon adobo sauce
2
cups canola oil
2
green plantains
3
tablespoons olive oil
6
thin-sliced 4-oz smoked pork chops, fully cooked
12
sandwich-size slices of pepper jack cheese
1
cup green jalapeño jelly

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Never throw out a soggy loaf of bread. Day-old bread is great for preparing homemade bread crumbs, croutons and toasted sandwiches.

Sweet, savory, spicy and smoky are all perfect ways to describe this adult version of a peanut butter and jelly sandwich. Savory PB & J sandwiches are a hot and popular food trend right now. As adults, we enjoy anything that reminds us of being a kid and all those great dishes that our mom’s would prepare for us. With fried plantains, spicy jalapeños and smoked pork, this sandwich has that Latin flare!

Directions

  • 1 Slice the Cuban loaf into 6 equal pieces, then slice each piece open. Set aside.
  • 2 In a small bowl, combine the peanut butter, minced chipotle and adobo. Stir well to combine, set aside.
  • 3 In a medium sauce pan, preheat the 2 cups of canola oil to medium heat for 10 minutes. Using a small sharp knife, remove the skins from the plantains. Slice them in half, crosswise, then slice each half into 3 thick slices lengthwise. You should have 12 slices all together with both plantains.
  • 4 Fry 3 to 4 slices of plantain at one time for 2 minutes or until golden. Once they are all fried, using a rolling pin or a flat bottomed plate, flatten the fried plantains slightly. Refry for another 2 minutes and transfer onto plate lined with paper towels. Set aside.
  • 5 In a large nonstick pan or griddle, preheat 3 tablespoons of olive oil to medium heat for 3 minutes. Trim and remove any bones on the pork chops and discard. Add the smoked pork chops to the preheated pan and cook for 2 to 3 minutes per side or until lightly browned. Transfer to a plate and cover with foil paper to keep warm.
  • 6 Using that same pan or griddle, add the bottoms of the bread, cut-side down into pan and toast for 1 minute. Turn bread over and spread the peanut butter evenly onto bottoms of bread, add 2 fried plantain slices, 2 slices of cheese, 1 smoked pork chop, 2 tablespoons jalapeño jelly and top with other half of bread. Using a spatula gently press down on tops of sandwiches. Toast the top sides of sandwiches for another minute. Serve right away.

Sweet, savory, spicy and smoky are all perfect ways to describe this adult version of a peanut butter and jelly sandwich. Savory PB & J sandwiches are a hot and popular food trend right now. As adults, we enjoy anything that reminds us of being a kid and all those great dishes that our mom’s would prepare for us. With fried plantains, spicy jalapeños and smoked pork, this sandwich has that Latin flare!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 10, 2015

Sweet, savory, spicy and smoky are all perfect ways to describe this adult version of a peanut butter and jelly sandwich. Savory PB & J sandwiches are a hot and popular food trend right now. As adults, we enjoy anything that reminds us of being a kid and all those great dishes that our mom’s would prepare for us. With fried plantains, spicy jalapeños and smoked pork, this sandwich has that Latin flare!