• 8 tomato slices,
  • 1/3 cup mayonnaise,
  • 1 tablespoon ketchup,
  • 1 chipotle chili in adobo, seeded and chopped,
  • Vegetable oil for frying,
  • 2 yellow plantains (not black, not overly ripe), cut in half, then halved lengthwise,
  • 1/2 teaspoon coarse salt,
  • 4 romaine lettuce leaves,
  • 8 slices Smithfield Hometown Original Bacon, cooked and cut in half,
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MAIN DISH

BLT Jibarito with Chipotle Mayo

To make the Chipotle Mayo, combine the mayonnaise, ketchup, and chipotle chili in adobo in a small bowl; cover and refrigerate until ready to serve.

Heat two inches of oil in a large skillet over medium-high heat. Add the plantains and cook, turning occasionally, until cooked through, about seven minutes. Transfer to paper towels to drain. Reserve oil in skillet.

Place plantains between two sheets of wax paper or plastic wrap. With a meat mallet or heavy bottomed bowl, press and flatten.

Heat the oil in the same skillet over medium-high heat. Add the plantains and cook, turning occasionally, until crisp; transfer to paper towels to drain. Sprinkle the plantains with salt while still warm.

To serve, spread some of the Chipotle Mayo on four of the plantain slices. Top each with lettuce, Smithfield Hometown Original Bacon and tomato. Top with remaining plantains to form a sandwich and serve.

"Recipe provided by Chef Ingrid Hoffman"