A classic Peruvian sandwich of soft white bread layered with avocado, tomato, and egg, held together with mayonnaise. Fresh, creamy, and especially common in cafés and afternoon snacks.
Place the eggs in a medium pot, cover with the water, and bring to a boil. Once boiling, cook for 10 minutes. Drain and cool the eggs under running water until easy to handle, then peel and reserve.
Slice the tomato, avocado, and hard-boiled eggs thinly. If the tomato is very watery, blot it lightly. Keep the fillings organized so the sandwiches can be assembled immediately.
Use 4 slices of sandwich bread for each triple. Spread a thin layer of mayonnaise over the inner faces. Add avocado and a small pinch of salt to the first layer and cover with bread. Make the second layer with
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Cut each sandwich into 2 triangles with a bread knife and serve immediately. The triple should be soft, fresh, and stable, with all three layers clearly defined and no excess liquid soaking into the bread.
