Leftover Plantain Melts
with citrus and avocado salad

Name: Leftover Plantain Melts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 clove Shallots, diced; 1 Oranges, segments; 1 Avocados, sliced; 1 head Lettuce, butterhead or Boston leaf (sub any mixed greens), leaves torn; 3 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 2 Tbsp Oil, cooking; 3 Plantains, large (ripe plantains resemble bananas but should be very dark brown on the outside); 1/2 cup Pickles, dill (opt), sliced; 3 Tbsp Mayonnaise; 1 Tbsp Mustard, Dijon; 10 oz Baguette, soft (look for a soft, not crusty variety; sub sandwich bread); 4 slices Cheese, Swiss (sub provolone); 2 Tbsp Butter

Active: 30 Total: 30

Original GF Paleo Vegetarian

Use leftover plantains from earlier in the week (or quickly roast some in the oven) for these vegetarian Cubano-inspired sandwiches with melted cheese and sliced pickles. This last appeared in a meal plan in 2019.
Smarts: To flatten these sandwiches like panini, we like to place a heavy skillet over the top while they're cooking. You can also use a panini press if you have one!

Ingredients

Metric

Servings:

Citrus and Avocado Salad:

Shallots - 1/2 clove , diced
Oranges - 1 , segments
Avocados - 1 , sliced
Lettuce, butterhead or Boston leaf (sub any mixed greens) - 1 head , leaves torn
Vinegar, red or white wine - 3 tsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, cooking - 2 Tbsp

Plantain Melts:

Plantains, large - 3 (ripe plantains resemble bananas but should be very dark brown on the outside)
Pickles, dill (opt) - 1/2 cup , sliced
Mayonnaise - 3 Tbsp
Mustard, Dijon - 1 Tbsp
Baguette, soft - 10 oz (look for a soft, not crusty variety; sub sandwich bread)
Cheese, Swiss - 4 slices (sub provolone)
Butter - 2 Tbsp

Prep

Shallots - Dice shallots. (Can be done up to 5 days ahead)
Roast plantains - (Skip this step if already done ahead for Tuesday's meal.) Heat oven to 425F / 218C. Peel and slice plantains. Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Sprinkle with a pinch of salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total. (Can be done up to 4 days ahead of time)
Pickles - Thinly slice pickles (if not already sliced). (Can be done up to 5 days ahead)
Oranges / Avocados / Lettuce - Prep as directed.

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Make

Combine mayonnaise and mustard (portion for sandwiches). Slice bread in half and spread mayonnaise / mustard on the inside. Top the bottom half with leftover plantains, pickles, and cheese. Add the top half of the bread. Slice assembled Cubano into smaller portions so that they will fit inside your largest nonstick pan.
Heat a nonstick pan (or use a panini press if you have one) over medium heat. Add butter and swirl it around in the pan until it melts. Add the sandwiches to hot pan and place a heavy skillet on top. (Adding this weight on top is optional but will help to compress the sandwiches as they cook, like using a panini press.) When the sandwiches are golden brown on the bottom, flip them over and place the second skillet back on top. Continue cooking until the cheese is melted and the sandwiches are golden brown on both sides.
Just before serving, combine shallots with vinegar, mustard (portion for salad), and honey. Add oil while whisking. Toss oranges, avocados, and lettuce in dressing.
Serve sandwiches with salad on the side. Enjoy!

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