The bun for your next sandwich does not have to be made with any type of wheat flour, not when you can sandwich your filling between two pieces of patacones (twice fried green plantains), which are also known as tostones, chatinos, and fritos verde in various parts of the Spanish-speaking Caribbean.
The principle is the same as I have explained in my previous post on Breadfruit Tostones, only this time, you are using green plantains – which are not to be confused with green bananas.
Once the plantains are peeled, cut then in half (across) and then cut each half in two, cutting lengthways. Each plantain will give you 4 pieces which will be enough for 2 sandwiches, top and bottom. Pan-fry the plantains in oil heated over medium, cooking for 1 to 1-1/2 minutes total. Mash the fried plantains to a flat disk and then fry again until cooked through and the edges crisp.
For my sandwich, I used beef steak which I cut thinly and then using a meat mallet, pounded thinly (between plastic wrap), and grilled it up quickly over very high heat, almost smoking hot. Season with salt and pepper just before removing it from the grill and let it rest until you are ready to assemble the sandwich.
I made a fire-roasted salsa. The tomatoes, onions, garlic and hot pepper were all roasted and charred over open flames. Salt, a squirt of fresh lime juice and chopped cilantro were added to the mix and left to rest for 1 hour for the flavors to meld.
This sandwich is perfect when you have friends over for a casual get-together. I would suggest prepping everything before everyone arrives. For the plantains, fry and mash the plantains before they arrive and do the last stage of frying while everyone is there so that they can have their sandwiches nice and hot and the plantains soft and toasty.
Related post on Tastes Like Home: Topping Tostones for Appetizers