Pan con Chimbombo with a Twist

Ingredients

• 2 ripe plantains, peeled and sliced lengthwise (about 1 cm thick) 2 ripe plantains, peeled and sliced lengthwise (about 1 cm thick)
• 300g (10.5 oz) beef, thinly sliced 300g (10.5 oz) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of bread 4 slices of bread
• 1 tomato, sliced 1 tomato, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto the beef slices and let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a skillet over medium heat. Add the marinated beef slices and cook until browned and cooked through, about 3-4 minutes per side. Remove from heat and set aside.
3. 3.
   In the same skillet, add the sliced plantains and cook until golden brown on both sides, about 2-3 minutes per side. Remove from heat and set aside.
4. 4.
   Toast the bread slices until golden and crispy.
5. 5.
   To assemble the sandwich, spread a layer of the zesty sauce (see step 6) on one side of each bread slice.
6. 6.
   For the zesty sauce, combine the fresh cilantro leaves, lime juice, salt, and pepper in a blender or food processor. Blend until smooth.
7. 7.
   Layer the cooked beef, plantains, tomato slices, and onion slices on one bread slice. Top with the other bread slice.
8. 8.
   Cut the sandwich in half and serve immediately.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are yellow with black spots, as they will be sweeter and easier to cook.
• Beef — Thinly slice the beef against the grain to ensure tenderness.
• Zesty sauce — Adjust the amount of lime juice according to your taste preference for tanginess.

Tips & Tricks

• For added crunch, you can lightly toast the plantain slices before assembling the sandwich.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the beef marinade.
• You can customize the sandwich by adding avocado slices or a drizzle of hot sauce.
• If you don't have fresh cilantro, you can substitute it with parsley.
• To make it a heartier meal, serve the sandwich with a side of Colombian-style potato salad.

Serving advice

Serve the Pan con Chimbombo sandwich warm, alongside a fresh salad or a side of Colombian-style potato salad. It pairs well with a refreshing glass of lemonade or a cold beer.

Presentation advice

To enhance the presentation, cut the sandwich diagonally and arrange it on a plate with a garnish of fresh cilantro leaves. Serve it open-faced to showcase the layers of ingredients.