A Cuban-Inspired Sandwich
- 2 plantains
- 2 cups or more of vegetable oil
- 1 french loaf, cut into 12 thick slices
- 1/4 yellow onion, slivered
- 1 can of black beans
- 1/2 lime
- 1 avocado
- 3-4 Tbs Earth Balance
- garlic salt to taste
Cut the peeled plantains into thirds. In a small pot or a deep fryer, fry the plantains on high heat for about 1.5 minutes, until browned on the outside. Remove from oil and place onto paper towels. Once they are cool enough to handle, using a round lid, press the plantains until about 1/2 inch thick. Place those plantain discs back into the hot oil, and fry until crispy on the outside but still soft on the inside, about 4 minutes. This is also known as a toston. Allow to cool on paper towels.
On a griddle or in a large, flat bottomed pan, on medium to medium-low heat, melt 1.5 to 2 Tbs of the Earth balance. The idea for this next step is "low and slow".
Place 6 slices into the pan or onto the griddle. Put a light layer of the onion onto the bread (see below).
Scoop the black beans that have been rinsed and drained onto the onions. Sprinkle with lime juice and garlic salt to taste.
Layer slices of the avocado on top of the beans. Place the toston on top of the avocado, then top the whole thing with another slice of french bread.
Weight the sandwiches down and allow to cook low and slow for about 5 minutes. See the picture below for how I weighted mine down. (Yes, that is a box of wine balanced precariously on top of a plate. Whatever works.)
Remove your weight and spread butter onto the top french bread slice. Then flip the whole thing and re-weight the sandwich. Cook low and slow for another 5 minutes or so. Both sides should be a nice golden brown when done.