About this Recipe
This weekend has been one of those weekend when there’s a ton going on and it’s all wonderful, fun stuff, but you feel slightly overwhelmed at the end of the weekend like you just need ONE more day to recover. Ever have those weekends? I’ll tell you, it’s tough trying to be a great wife and a good mama, and work your butt off chasing dreams…really hard some days, BUT I hear it’s worth it in the end <insert winky face here>. I also (stupidly) went without my morning coffee today and I’m totally feelin’ it. Note to self: If you want to get all the things done, you must have your magical morning elixir!
You know what else is tough? Trying to create delicious recipes, write witty blog posts, and shoot beautiful pictures all during nap time! It’s a mad dash to do it all, especially since our house has literally ONE window that gets great light at a certain time of the day (said nap time). AND this “growing a baby inside your belly from scratch” thing can be really tiring, a.k.a. mama needs a nap too! Like I said, its hard, but totally worth it to get the end result. Ok, before this post turns in to a major
Last week I posted a recipe for my Crispy Oven Baked Fries with Special Sauce, inspired by a local outdoor restaurant in the heart of San Antonio. I mean, seriously—all the heart eyes for those “crack” fries, right?? This week (surprise, surprise) I have yet ANOTHER recipe inspired by the same place! Mostly because when I have one, I can’t NOT have the other. They go together like peas and carrots, almond butter and organic sugar free all natural jelly, coconut milk and gluten-free cookies…ok, you get the picture. THEY BELONG TOGETHER.
This is a bun-less take on a sandwich that seems to be Cuban inspired. I’m talking ham. Plantains. Pico. Guac. You know, all the things in life that make it worth living. In my recipe, I’ve used a ton of short cuts to make this a really time friendly meal. You can used pre-packaged items like I have, or you can make it really fancy and make your own ingredients, like pico and guac—it’s really up to you! The most time consuming part of this recipe is roasting the plantains, and even that’s super hands off. Few notes before starting—I used Central Market nitrite, hormone, and antibiotic free sliced ham (Applegate Farms also has a really clean product that’s similar). I also used pre-packaged mango pico de gallo, found in the produce section of our local grocery store, and pre-made guacamole (Wholly Guacamole brand) that seems to be of pretty good quality as far as ingredients go. Also, when you’re buying your plantains you want REALLY ripe ones—make sure the skin is browned, almost black before using them, that way you get a really sweet roasted flavor versus a bland hard plantain. My last suggestions, although purely optional is to top this bad boy with my “special sauce” and if you’re feeling especially frisky, a fried egg. This is what we’d call making it “all the way.” I mean DROOL.
Ok, so here’s the recipe, let me know what you think!
- 4 extremely ripe plantains, peeled and halved lengthwise
- 1 package of sliced ham
- 1 package of premade pico de gallo
- 1 package of pre-made guacamole
- 2 tbsp grass-fed butter or ghee
Step by Step Instructions
Preheat oven to 375 degrees.
Lightly grease a baking sheet. Place plantains cut side down on baking sheet.
Bake for 35-40 minutes, flipping once halfway through. You want a golden brown to the plantains but also want them to be tender.
After plantains are done, you want to start on the ham. Heat butter in medium pan over medium heat.
Warm 2-3 ham slices at a time in the butter, until edges are curled and slightly crispy. Continue to cook 2-3 slices at a time, until the entire package is warmed.
To assemble, place 3-4 slices of ham in the bottom of a plate or bowl. Place two halves of a plantain on top of ham. Generously top with desired amount of guacamole and pico. Salt and pepper to taste.