The jibarito (Spanish: [xiβaˈɾito]) is a sandwich made with flattened, fried green plantains instead of bread, aioli or garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato.

[1][2] The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common.

Chicago restaurateur Juan "Peter" Figueroa[1] introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996,[1][2] after hearing a Venezuelan cook talk about a Venezuelan sandwich called a patacon.

[3] Other Latin American sandwiches served on fried plantains predate the jibarito.

They include a Venezuelan cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico.