Portions: 4 servings Calories: 386kcal |
Triples, three layers avocado and egg Peruvian sandwich, are a lovely, cute, refreshing, simple appetizer for your party, and they are perfect for the time-strapped host(ess).
By - Last revised . Original Oct 3, 2004.
Why I ❤️ it Recipe Ingredients Video Preparation
Peruvian triple sandwich.
Why I ❤️ it
I'm sure I'm not alone when I say that entertaining guests can sometimes be stressful: picking the right dishes, preparing food, hiring a brass band... OK, forget about that last one.
I love, love this delicious triple sandwich recipe from Peru, and their combination of vegetables and egg. They are perfect for parties and get-togethers, have great flavor, and require little time to prepare.
Triple sandwich recipe
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Utensils and tools
Ingredients
- 3 hard-boiled eggs
- 3 tablespoons [70 grams] mayonnaise
- 1 small red onion [22 grams], minced, divided
- 1 bell pepper [22 grams], minced
- 1 teaspoon salt [7 grams] (or more, to taste), divided
- 1 ripe avocado
- 2 plum tomato [120 grams], minced
- 1 teaspoon of rice vinegar or lime juice
- 9 slices white sandwich bread
- 1 dozen pitted green olives, (optional)
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Making egg layer
In a bowl, mash the eggs with a fork. Mix in pepper, half the onion, and season with salt to taste. Mix with the mayonnaise. Set aside
Step 2: Making avocado layer
In a bowl, mash the avocados with a fork, but not so much that it turns into a paste. Mix with the tomatoes, remaining onion, and vinegar.
Season with salt to taste.
Step 3: Layering
Spread 4 tablespoons of the egg mix on top of a slice of bread, and cover with the second slice of bread.
Cover top slice with 4 tablespoons of the avocado mixture, and top with the next slice of bread.
Step 4: Cutting sandwiches
With a very sharp bread knife, trim crusts, then divide each sandwich into 4 triangles or 4 small squares.
Repeat until you use the remaining bread.
Step 5: Serving and storing
Garnish with olives. Serve immediately, or refrigerate covered with saran wrap for 30 minutes if needed or if you would like to serve chilled.
Top tips
- You can use either white for traditional triple, or whole-wheat bread for a lighter, nutrient-rich version.
- The olives are not a traditional addition, I just think they look cute, but you can leave them out.
Serving suggestions
If you want to serve a complete appetizer platter, also make some fish balls, cracker toppings, any of these finger foods, or these air fryer steak bites. To add a vegan option, these vegan "meatballs" are perfect.
Nutritional information
Calories: 386kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 982mg | Potassium: 535mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1467IU | Vitamin C: 49mg | Calcium: 184mg | Iron: 3mg
More appetizer recipes
FAQs
What is a Peruvian sandwich called?
Aside from triple (three-layer sandwich), butifarra (ham sandwich), and sanguche de chicharrón (pork crackling sandwich) are also popular in Peru.
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Triples |Recipe+Video| Avocado and Egg Peruvian Sandwich
Ingredients
- 3 eggs (medium), hard-boiled
- 3 tablespoons mayonnaise
- 1 red onion (small), minced, divided
- 1 bell pepper minced
- 1 teaspoon salt (or more, to taste), divided
- 1 avocado ripe
- 2 plum tomatoes minced
- ½ teaspoon vinegar
- 9 slices white sandwich bread
- 1 dozen pitted green olives (optional)
Instructions
Making egg layer
- In a bowl, mash the eggs with a fork. Mix in pepper, half the onion, and season with salt to taste. Mix with the mayonnaise. Set aside
Making avocado layer
- Mash the avocados with a fork, but not so much it turns into a paste. Mix with the tomatoes, remaining onion, and vinegar. Season with salt to taste.
Layering
- Spread 4 tablespoons of the egg mix on top of a slice of bread, cover with another slice.Cover top slice slice with 4 tablespoons of the avocado mixture, and top with a third slice of bread.
Cutting
- With a very sharp bread knife, cut the crust, then divide each sandwich into 4 triangles, or 4 small squares. Repeat until you use the remaining bread.
Serving and storing
- Garnish with olives. Serve immediately, or refrigerate covered with saran wrap for 30 minutes if needed, or if you would like to serve chilled.
Cook's notes
Nutrition
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By , published Oct 3, 2004 on Tia Clara
Sounds wonderful. You need to add mayonnaise ingredient to your "make egg salad". I will try this my next tea part.
Why are you using slices of bread instead of the entire unsliced loaf cut into three layers and with crusts removed?. Then spread filling on entire loaf bottom, put second portion of loaf over that filling , spread with next filling, put top on, wrap tightly in aluminum foil or… Read more »
Those are not available where I live. Feel free to adapt it to the bread you can find. 🙂
Made these and my invitados gulped them down. Nexgt time I'll have to double the recipe.
Can you make a video of this recipe. It's somewhat confusing reading it.
I will. 🙂
Could you email me on the layers please are the eggs by themselves
The ones in the photo are a bit different, this does not change the flavor. You can do whichever version.
Great little sanguches for guests. Thanks for the recipe.
I found this recipe on Pinterest, and while it was posted three years ago, it is still new to me. However, I am a little confused. I want to make this for Christmas, as I am in charge of appetizers for a very large family. Every year, I look forward… Read more »
You are completely right. It only yields 8. I have corrected it in the recipe.
Qué lindo encontrar esta receta. En Perú son tradicionales los triples en cuanta reunión social se presenta. No usamos aceitunas, pero sí tomate, huevo duro y aguacate. Son tan deliciosos!!
These are so fun to look at and I'm sure they are delicious to eat. Love the vibrant photos too! Nice job.
Your sandwiches are so pretty, they seem to have gone out of fashion for parties these days, but these are amazing, how can anyone resist?
What I love about mini sandwiches is that when you take a bite, they look cute and just enough to keep you away from hunger, and don't forget... it preps the tummy to be ready for a little cocktail shots. I love your mini sandwiches, delicious and healthy in one… Read more »
Yes! i get into a frenzy doing dinner parties. these are beautiful, thanks for sharing!
Wow, the sandwich are a delicate and simple to make. Bookmarking!! I will make them again!
yum, those are so good! i could probably eat 100 of them
I almost reached to the screen to grab one of the mini sandwiches. Great idea for a party!
Lovely! I love these for myself, forget the guest 🙂 Just kidding. It's a great idea, and a a hit. Thanks for sharing.
Hugs
These seem so yummy! Can't wait to try them!
My son made the trple layer sandwiched for a Spanish class. They were easy for him to make and had an appealing taste for students.
Me encantan todas las recetas que ustedes publican por este medio. Mi familia esta feliz disfrutando de tan deliciosos platos. Muchisimas gracias por darme tantas ideas que a diario me sacan de apuros!
Sinceramente,
Ana Cambero.