ComScore

Plantain Subs with Quick Pickles

PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.

Average (0)
Crispy and spicy, these sammies are changing the vegetarian dinner game.
Chris Terry/Nadiya’s Everyday Baking

You can keep your cold cuts and meatballs—tonight, we’re having Nadiya Hussain’s recipe for plantain subs with quick pickles. The sammies (from her upcoming cookbook, Nadiya’s Everyday Baking) are proof that vegetarian doesn’t have to be synonymous with boring.

“Subs are my go-to when feeding my lot,” she explains, “and I love seeing their reaction when I make them with something a bit interesting. This is one of my kids’ absolute favorites: crispy discs of seasoned plantain, packed into a crunchy baguette with spicy mayo and quick-pickled veg.”

Reprinted with permission from Nadiya’s Everyday Baking: From Weeknight Dinners to Celebration Cakes, Let Your Oven Do the Work. Copyright © 2022 by Nadiya Hussain. Photographs copyright © 2022 by Chris Terry. Published by Clarkson Potter, an imprint of Penguin Random House.


Ingredients

For the Subs

Extra-virgin olive oil

2 large yellow plantains

Kosher salt and freshly ground black pepper

¾ cup mayonnaise

3 tablespoons jerk paste

4 crispy baguettes, sliced lengthwise

Fresh cilantro

For the Quick Pickles

2 carrots, peeled and sliced into thin ribbons

1 red onion, thinly sliced

½ cucumber, sliced into ribbons

1⅔ cups apple cider vinegar

5 tablespoons sugar

Directions

1. Preheat the oven to 400°F. Peel and slice the plantains into ½-inch coins.

2. Drizzle two large baking sheets with oil. Add the plantain coins and mix to coat in the oil. Season with salt and pepper and arrange in a single layer, then transfer to the oven for 20 minutes.

3. Meanwhile, make the pickles: In a medium pot, combine the vinegar and sugar; bring to a boil. Add the carrot, onion and cucumber. Return to a boil, then simmer for 15 minutes. Drain and set aside.

4. Take the plantain coins out of the oven and, using the bottom of a flat glass, squash the coins to create ridges that will bake and get crispier. Return to the oven for 10 minutes.

5. In a small bowl, mix the mayonnaise with the jerk paste. Spread liberally onto the inside of the baguettes. Place some cilantro in each baguette. Take the plantain out of the oven and layer generously on top of the cilantro. Finally, add the pickles. Serve immediately.

Nutrition Facts
  • 725 calories

  • 43g fat

  • 81g carbs

  • 7g protein

  • 33g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Made it? Rate it!