Peruvian Triple Sandwiches
Avocados are plentiful in Peru and add a nice richness while the eggs offer a healthy protein source and the ripe tomato brightens up this sandwich, which is often enjoyed as a meal and as a snack.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 280
- Fat
- 13 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 29 g
- Fibre
- 3 g
- Sugars
- 4 g
- Protein
- 11 g
- Sodium
- 495 mg
- Cholesterol
- 0 mg
- 4 eggs
- ¼ cup ( 60 mL ) mayonnaise
- 8 slices white sandwich bread, crusts removed
- 1 large ripe avocado
- 1 vine ripened tomato, sliced
- ½ tsp ( 2.5 mL ) each salt and pepper, divided
Instructions
-
Place eggs in single layer in saucepan. Cover, by 1-inch (2.5) cm, with cold water. Set pan over high heat and bring water to rolling boil. Place tight-fitting lid on pan and remove from heat. Let stand for 6 minutes. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and slice each egg.
-
Spread thin layer of mayonnaise on one side of each slice of bread. Divide avocado evenly over 2 pieces of bread; season with some salt and pepper. Top avocado with a piece of bread, mayonnaise side up. Divide tomato evenly over the 2 pieces of bread; season with some salt and pepper.
-
Top tomato with a third piece of bread; mayo side up. Divide sliced eggs evenly over the 2 pieces of bread; season with remaining salt and pepper. Top with the last piece of bread; mayo side down. Cut each sandwich in half to make 4 portions.
Notes
Thinly sliced cucumber can also be added for an authentic Peruvian addition.