Peruvian Avocado Triple Sandwich
Soft, fresh, and creamy, with clean layers of avocado, egg, and tomato. White sandwich bread supports without competing, and mayonnaise ties everything together lightly without making it heavy. A classic Peruvian tea-time sandwich, simple and well built.
What you need
Ingredients
- 5 tbspMayonnaise
- 4 unitChicken Egg
- 12 unitWhite Sandwich Bread
- 1 tspTable Salt
- 1.5 tbspLemon Juice
- 2 unitAvocado
- 2 unitTomato
- 4 cupWater
- 0.5 tspGround Black Pepper
Per serving
Nutrition
- kcal
- 567
- fat g
- 35.63
- carbs g
- 48.79
- fiber g
- 9.1
- protein g
- 15.67
Step by step
Preparation
- 1
Cover the **eggs** with cold **water** and bring to a boil. Cook for **10 minutes**, until hard-boiled; cool, peel and chop finely.
- 2
Slice the **tomato** thinly and remove excess seeds if it is very juicy. Cut the **avocado** open and keep it ready to mash right before assembling.
- 3
Mix the chopped **egg** with part of the **mayonnaise**, some **salt** and the **pepper**. It should be creamy, but still keep the texture of the egg.
- 4
Mash the **avocado** with the **lime juice** and remaining **salt**, until smooth but not runny. That lime helps keep the color and flavor fresh.
- 5
Spread a thin layer of the remaining **mayonnaise** on the **sandwich bread** slices. Build each triple with one **avocado** layer, one **tomato** layer and one **egg** layer, using three slices per sandwich.
- 6
Press each triple very gently with your palm, cut into triangles and serve right away. If storing, cover it well so the bread does not dry out and the avocado does not oxidize.