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1
Peel plantains, cut in half widthwise and then cut in half lengthwise.
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2
In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes.
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3
Remove them and place on a flat surface.
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4
Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch.
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5
Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes.
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6
Pull them out and season both sides with salt and pepper.
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7
Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice.
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8
Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak.
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9
Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness.
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10
After the steak is done slice it thin against the grain.
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11
Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise.
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12
Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper.
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13
Slice the onion very thinly.
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14
Place in the flour mixture.
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15
Squeeze the slices of onions as you are mixing them with the flour mixture.
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16
Shake off the excess flour.
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17
Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together.
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18
Cook for 1 minute and 30 seconds or until golden brown.
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19
Drain on paper towels.
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20
Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese.
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21
Place under the broiler for a minute or 2 or use the microwave to melt cheese.
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22
Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain.
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23
Cut sandwich in half before serving.
