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Cubano Plantain Sliders

These cubano plantain sliders have all the flavors of a classic cubano sandwich, without the bread!

Plantain Cubano Sliders

I’m a carb-lover at heart. Don’t get me wrong, I love protein and fat too, but carbs are the real love of my life. You already know I’m obsessed with sweet potatoes. Duh.

But . . . I haven’t introduced you to my other favorite: plantains.

Plantains, not bananas. (Bananas are great, too!) There’s just something about a crispy, salty-sweet fried plantain that gets me every time. And by “gets me every time,” I mean “I eat half the batch every time.”

Don’t stare at me with those judgmental eyes. You know you’ve done it too.

Plantain Cubano Sliders

Enter: this recipe, A.K.A. an actual reason to eat half the batch of plantains as a LEGIT MEAL. I mean, how cool is that???!!

These would also be perfect to serve as appetizers or snacks at a party. You know, if you want to share. *sniggers*

Who are we kidding? Nobody wants to share these. My sister just walked by and saw me working on this post, and she said to me, “You should make those cubano plantain sliders again, so I can eat all of them.” Little does she know, I’m planning on making them again so I can eat all of them.

Cubano Plantain Sliders

 

So, what is a cubano? you might ask. Well, I’m not the most qualified person to tell you. I’ve never had one.

Why did you make these sliders if you’ve never even eaten a real cubano? you might ask. Because they look really good, okay?? Also, because I love this movie, which is about a guy who quits his job and starts a food truck that sells Cuban food. And these really good cuban sandwiches (or cubanos) are on the menu. <— “cubanos” keeps autocorrecting to “cubans” and I’m trying to make my computer understand that we’re not making sliders out of Cubans! . . . We’re making Cubano Plantain Sliders!

Anyway, it’s a great movie. Y’all should watch it, but beware of very frequent profanity. <— And he’s definitely not saying words like “shiitake mushroom!”

Cubano Plantain Sliders

Here at My Sweet Potato Life, we like trying flavor combinations that are a little wacky. And that’s what these are . . . a little wacky. I mean, pickles and plantains? You must think I’m crazy. I promise I’m not.

Real cubanos have crusty bread, a thick smear of mustard, lots of deli meat, pickles, and cheese. My cubanos keep the mustard, meat, and pickles, but I tossed the bread and cheese to make these 100% paleo. And, as you know, I replaced the bread with plantains, which is probably the best decision of my life.

The best decision of YOUR life will be subscribing to my blog deciding to make these sliders. According to my sister, these are the best recipe I’ve made for my blog yet. That’s pretty high praise coming from her!

Cubano Plantain Sliders

For this recipe, I recommend using the blackest, splotchiest (yes, that’s a technical term) plantain you can find. That makes for a sweeter base that contrasts perfectly with the tangy mustard and salty meat. And the tangy&salty pickles. I know, you still think the pickles are weird. You’ve gotta trust me on this one — they put these sliders over the top! Also, you can do the cute little ribbon-y thing with them like I did! That makes the cubano plantain sliders look *almost* as incredible as they taste. I said *almost* because nothing can top how good these taste.

Nothing.

Cubano Plantain Sliders

Pin it! Make it! Eat it! Love it!

Print Recipe
Cubano Plantain Sliders
These salty plantain sliders have all the flavors of a classic cubano sandwich, without the bread!
Cubano Plantain Sliders
Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
sliders
Ingredients
Cubano Plantain Sliders
Instructions
  1. Heat oil over medium heat in a skillet. Peel and slice plantains into rounds about 2 centimeters thick.
  2. Fry plantains for about five minutes per side on the hot oil, then flatten and re-fry. Drain on a paper-towel lined plate and sprinkle with salt.
  3. Drain coconut oil from pan. Reheat pork until crispy.
  4. Using a mandoline or a sharp knife, cut pickles into thin slices.
  5. Assemble sliders: spread a thin layer of mustard on plantain. Add a small amount of crisped pork. Top with sliced pickles and hold in place with toothpicks.

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