Triples |Recipe+Video| Avocado and Egg Peruvian Sandwich
Serving: 4servings
Ingredients
3eggs(medium), hard-boiled
3tablespoonsmayonnaise
1red onion(small), minced, divided
1bell pepperminced
1teaspoonsalt(or more, to taste), divided
1avocadoripe
2plum tomatoesminced
½teaspoonvinegar
9sliceswhite sandwich bread
1dozenpitted green olives(optional)
Instructions
Making egg layer
Mash the eggs with a fork. Mix in pepper, half the onion, and season with salt to taste. 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.