A Peruvian triple-decker sandwich of soft sliced bread filled with creamy chicken, avocado, and tomato. Fresh, generous, and easy to eat, it is a familiar café, lunchbox, and family-gathering staple with clean layers and home-style flavor.
Place the chicken breast in a medium pot with the water and bring to a gentle boil. Cook for about 14 minutes, until the thickest part reaches 74°C / 165°F and the center is fully cooked. Remove the chicken and let it cool for 5 minutes before finely shredding it.
Mix the shredded chicken with the mayonnaise, about two fifths of the lime juice, half of the salt, and all the black pepper. It should be moist and creamy while remaining firm enough to stay inside the bread without running.
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Slice the avocado or mash it lightly and mix with the remaining lime juice and salt. Cut the tomato into thin slices and pat them lightly dry with paper towels so they do not make the bread excessively damp.
If the sandwich bread has thick crusts, trim them. Use three slices for each triple: spread the chicken mixture over the first, cover with another slice, then add the avocado and tomato on the second level. Close with the third slice and press gently with your palm to compact the layers without crushing the filling.
Cut each triple into two triangles with a clean knife and serve immediately, or keep it well covered until serving so the bread does not dry out. It should be soft, fresh, and stable when held, with clearly visible layers when cut. And that's it! A classic Peruvian chicken triple. 😌
