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Peanut Butter and Jelly Sandwich with Smoked Pork and Fried Plantains

Peanut Butter and Jelly Sandwich with Smoked Pork and Fried Plantains
  • Prep 35 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
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!

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

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.

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

No nutrition information available for this recipe

  • 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!
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