Fried Plantain Cemita Sliders (Plant-Based)

A cemita sandwich sitting on a brown plate with green leaves next to it.

This plant-based version of a Cemita Poblana sandwich swaps classic milanesa for fried plantain and the sesame bun for brioche slider rolls.



2 tablespoons sunflower oil

2 medium, ripe plantains, peeled and cut into 1/2-inch thick slices

12 brioche slider rolls

1 avocado, peeled, pitted, and sliced

34 chipotles in adobo, chopped

3 ounces Queso Oaxaca, shredded into thin strands

1/2 cup Papalo leaves or cilantro

1/2 white onion, thinly sliced


Fry the plantain: Heat oil in a medium frying pan over medium heat. Once oil is shimmering, add plantain slices in a single layer (you may need to do this in batches). Fry until browned on one side, about 2 minutes, flip and repeat on the other side. Transfer to a paper towel-lined plate and sprinkle with salt. 

Layer it up! Slice the rolls in half. Lay a couple slices of avocado on each half, sprinkle with salt and pepper. Spread some of the chopped chipotles over the avocado slices. Lay a couple of plantain pieces on top then evenly distribute the cheese, Papalo, and onion slices among the sandwiches. Place the other side of the rolls on top and dig in! 

Keywords: cemita