Triples |Recipe+Video| Avocado and Egg Peruvian Sandwich
Serving: 4 servings
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
You can use either white, or whole-wheat bread.
Nutrition
Calories: 386kcal
