Peruvian Triple Sandwiches

Serves 4

Prep Time 15 min

Cook Time 15 min

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The Triple Sandwich is a popular snack in Peru, featuring three layers consisting of avocado, tomato, and protein-rich eggs. Featuring tomatoes and optional cucumbers, they provide a fresh touch. While they can be enjoyed as a meal, they also work wonderfully as a snack at any gathering.

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

Step 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.

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Step 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.
Step 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.