The attached photo is a Venezuelan sandwich called a Patacon. A sandwich made with fried unriped plantains (green banana) instead of bread. The plantain is sliced lengthwise, fried, pressed and fried again and then 2 slices are sandwiched with shredded chicken or pork or sausage (chorizo) and topped off with cheese, lettuces, tomatoes, avocado and a picante sauce or lime. The New York times featured an article about these tasty treats highlighting a few places in and around New York City that sell them as a regular item selection. Sometimes, if you're lucky, you can even find them on Latin American restaurant menus as appetizers - single fried chips topped with goodies.
I learned to make my own from a photographer I knew who grew up in Venezuela so when I crave a non-sandwich sandwich I experiment. They are easy to make and like with creating most sandwiches there is room for creativity -
Before referring to the above image for ideas 1st check out this site for peeling and frying a plaintain http://video.about.com/latinfood/Fried-Plantains.htm *remember cut length wise!
Then consider the meat you want to use. The option is really yours, shredded or filleted works. When I don't want to use fresh shredded pork or chicken I just buy a roasted chicken from the supermarket, shred it before adding the pieces to onions and garlic sauteing in olive oil and seasoning with Goya adobo, salt and pepper. To assemble the sandwich, layer 2 pieces of plantain with the chicken, lettuce, tomatoes, avocado, red onions and top with a green picante sauce. Sometimes I add the sauce to a teaspoon of mayo to thin it out and then add.
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