Plantain Subs with Quick Pickles
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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.
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
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
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.