Jibarito Italiano Melt

Ok, the Jarabacoan Jibarito was so damn good yesterday, I thought I'd twist it around again today.

4 cloves garlic
1/3 onion
8 ounces of chicken
2 tbsp black olives
2 tbsp capers
2 tbsp shredded mozzarella
6 pepperoncinis
2 tsp olive oil
2 slices tomato
2 slices serrano ham
basil to taste
marjoram to taste
One ripe plantain

1. Cut the plantain in half. Repeat, but this time longways. Smash down to be flat. Bake on a Pam sprayed pan to warm (300 degrees).
2. mix all the other ingredients (except the tomato, cheese, and ham) and cook in a frying pan
3. put the cooked chicken mix on a plate, pull out the plantain and pop it up into the frying pan, browning both sides.
4. put 2 of the plantains on the tray to serve as the bread. Place a little of the cheese. Then, place some of the chicken mixture. Pop on the tomato, ham, a little bit of the cheese and then put the other two plantains on. Put the remainder of the cheese on Jibarito and put the tray back in the oven. Cook until the cheese is melted.

Eat this with a fork.

A key to these Jibaritos is to get good, ripe (almost black) plantains. That makes them sweeter and more malleable. Buen provecho.

Calories 630(ish).