Peruvian Triple Sandwiches
Serves
4
Prep Time
15 min
Cook Time
15 min
Print Recipe
Ingredients
- 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
- 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.
- 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.
Tips
Thinly sliced cucumber can also be added for an authentic Peruvian addition.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 280 |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 29 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 11 g |
| Sodium | 495 mg |