Fried Plantain Sandwiches


You heard correctly folks.  FRIED PLANTAIN SANDWICHES!  Fair warning this meal can be heavier than normal so expect to not be able to move after eating.  Like yuca, fried plantains was another part of my diet growing up.  It would be served on the side of most dishes, never as the main course.  Today I go against this upbringing and created a delicious monster!  It’s easy to say I’m going to replace bread with a different item.  The problem is that many people don’t tend to think of what flavor profiles go great on the bread replacement and it just makes it an afterthought.



Thankfully I thought this through!  The filling is so easy to make and marries well with the plantain!  Just 7 major items tossed into a pan and left to cook;

Sweet Potato

Pinto Beans

Sweet onion

Tomato Paste






On top of this awesome filling you have lettuce and tomato dressed with olive oil, apple cider vinegar and topped with avocado.



Finally you have the spreads.  Nacho cheez and cilantro lime mayo.  The spread on your sandwich can make it or break it and this spread elevates the sandwich to new heights!  Nutty, cheesy, spicy and sweet.

The most work you put into this, is just preparing all the items to go in the sandwich.  The spreads themselves take an additional 10 minutes at most and assembly takes at 5 minutes.



So how about those plantains?  How do we prepare em?

Plantains aren’t large enough to create the desired monster sandwich we are seeking.  Unless you’re making them into sliders than by all means fry, press and fry again as normal.

To obtain the size needed you want to start flattening two pieces of plantain by setting them on their side after the first fry session.  You don’t want to flatten all the way, you actually want to flatten them until they form little rectangles.  Afterwards overlap 1/3 of the plantain with the other and then begin to flatten again.  A rolling pin can help here or a bottle of wine (everything is better with wine).  You want to roll them out to roughly 6 to 7 inches in diameter rounds and then fry them again until they golden brown.



Use my hashtag #VeganWingman on Instagram and show me your results.  Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below.  Best part about cooking is seeing the creative spins placed on a recipe.




Fried Plantain Sandwich

Print Recipe
Serves: 2 Cooking Time: 1 hour


  • Oil for frying
  • 4 Large green plantains
  • 2 Medium sized sweet potatoes
  • 1 Medium sized sweet onion
  • 2 Roma Tomatoes
  • 1 Hass Avocado
  • 1.5 Cups of lettuce roughly chopped
  • 4 tbsp of olive oil
  • 1 16 oz can of pinto beans drained of the bean liquid
  • 1 6 oz can of tomato paste
  • 1/2 cup of water
  • 4 Cloves of garlic minced
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • 2/3 Cup of chopped cilantro split
  • 1/4 cup of vegan mayo
  • 1/2 Lime
  • 1 tsp of garlic powder
  • 1 tsp of sugar
  • 1/2 tsp of paprika
  • 1 tbsp of apple cider vinegar
  • 1 Cup of cashews toasted and unsalted
  • 3 tbsp of nutritional yeast
  • 2 tbsp of Chipotle Tabasco
  • 1 tsp of garlic powder
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • 1 tsp of salt
  • 1/2 - 2/3 Cup of warm water
  • Salt and pepper to taste



Place the vegan mayo, 1/3 cup of cilantro, juice from half a lime, garlic powder, sugar, paprika, and pinch of salt into a blender. Blend until the sauce is a bright green. Set sauce aside in the fridge. Wash out the blender and place the cashew nuts, nutritional yeast, Chipotle Tabasco, garlic powder, cumin, chili powder, salt and 1/2 cup of warm water into the blender. Blend until smooth. If too thick, add the remainder of the water and blend.


Dice the tomatoes into 1/4 to 1/2 inch cubes and set aside in the fridge along with the lettuce.


Fill a pot with water and a pot with oil and set both aside.


Peel the sweet potato and cube into 1/4 to 1/2 inch pieces and place in the pot filled with water. Add a nice pinch of salt to the water for seasoning and begin to heat. You will want to cook this for 8 minutes from the boil. Once at a boil bring the water to a simmer by lowering the heat.


Peel the onion and dice into 1/4 inch squares. Add two tbsp of olive oil to a sauce pan, heat on medium low and begin to cook the garlic. Once the garlic has flourished(you will be able to smell it strongly) add the onions and soften until translucent.


Toss in the pinto beans, cumin and chili powder. Cook for about 2 minutes and then add the tomato paste and water. Season with a generous pinch of salt and crack black pepper. The sweet potato should be just soft enough to pierce at this point. Drain the sweet potato and add them to saucepan. This should cook for about 20 minutes. You want the sauce to be thick and not runny. Set aside once finished.


Begin to heat up the oil. Cut both ends off the plantain and slice the outer skin open from top to bottom. Begin to peel away at the skin until nothing but the plantain is exposed. Cut the plantains in half along the width.


Dip the plantains in the hot oil and fry until they are slightly yellow and have little brown freckles all over. Remove from the fryer, place onto a tray or plate with paper towels to absorb excess oil. Lay two plantains on their side and crush them to form two rectangle like shapes. Overlap 1/3 of one plantain onto the other and then begin to roll out into a round that is roughly 6 to 7 inches in diameter. Be careful as they will be flimsy!


Begin to fry the newly formed rounds again until they are a golden brown. Set back onto a tray or plate with paper towels to absorb the excess oil. Season with salt and let them cool down. They become crispier as they cool.


In a small bowl toss in the lettuce, tomato, remainder of the olive oil, apple cider vinegar, pinch of salt and crack of black pepper. Mix thoroughly. Once complete you can remove the avocado from its shell and slice lengthwise.


Begin to assemble the sandwich. I highly recommend fried plantain, schmear of nacho cheez, sandwich filling, green salad, avocado, and fried plantain with a schmear of nacho cheez to top. Now you can either dip the sandwich into the cilantro lime sauce or smother it. The choice is yours!

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