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I love fried plantains!
We make a lot of fried plantains, or tostones, in this house. I had never even tried them until a few years ago, but now I order them in some form or fashion pretty much any time we go to a Cuban restaurant. One of my favorites is an appetizer made with shredded chicken, tostones, cheese, and lots of pico de gallo. After a while, I realized they probably weren’t too difficult to make at home, and they really aren’t. You just slice up some plantains, fry, smash, and fry a little more. Easy!
These mini Cuban sandwiches were an experiment…
A lot of my recipes are just variations on recipes I’ve already made (like Chocolate Chili vs Turkey Pumpkin Chili), but this recipe was one I just dreamed up one day and hoped it would turn out. Trust me. It did. These little sandwiches are so delicious, and they are both paleo and gluten free because you use the fried plantains as the “bread”.
In between those two crispy, toasty plantains you will find salami, pickles, and yellow mustard. In my research, I learned that there is some controversy over what truly makes a Cuban sandwich a Cuban sandwich. Most include pork, ham, Swiss cheese, pickles, and mustard, but only some locations include the addition of salami.
You need just a few simple ingredients to make these mini Cuban sandwiches
The reason I went with salami is because Applegate Farms Salami slices just fit oh so perfectly on top of those little fried plantains. Of course, you could easily add in some of the other traditional ingredients. I just went with these because they fit perfectly (along with those dill pickle slices). Top it all off with a dollop of mustard and you are good to go.
These would be just the perfect finger food to serve at a lunch party or potluck. I like to make them for my guys on the weekend when we have a little more time to devote to lunch prep. I haven’t given these to Norrin yet, but now that he is eating pretty much what we eat, these would make a great bite-size baby lunch for my ten month old. Enjoy!