Daisy Martinez's Jibarito Sandwich

1. Stage

Peel the plantains. Carefully cut them in half lengthwise.

2. Stage

Pour 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.

3. Stage

Lay 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.

4. Stage

Preheat a sandwich or panini press.

5. Stage

Reheat 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.

6. Stage

Tear 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.

7. Stage

Cook 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.