Recipes

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
  • 4 eggs
  • 1/4 cup (60 mL) mayonnaise
  • 8 slices white sandwich bread, crusts removed
  • 1 large ripe avocado
  • 1 vine ripened tomato, sliced
  • 1/2 tsp (2.5 mL) each salt and pepper, divided

Instructions

  1. 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.
  2. 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.
  3. 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.