Peruvian Triple Sandwich: Sándwich Triple

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 07/15/21
Peruvian-style Triple Sandwich

The Spruce / Marian Blazes

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 servings
Yield: 12 sandwiches
Nutrition Facts (per serving)
307 Calories
17g Fat
32g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 307
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 14%
Cholesterol 10mg 3%
Sodium 293mg 13%
Total Carbohydrate 32g 12%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 8g
Vitamin C 17mg 85%
Calcium 86mg 7%
Iron 2mg 13%
Potassium 543mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The triple sandwich (el "treep-lay") is an institution in Peru. Delicious fresh avocados are plentiful there, and this sandwich has an extra layer of bread and mayonnaise to showcase them. There's a layer of chicken or egg salad (or sometimes both), and a layer of sliced tomatoes rounds things off. Try your own combinations.

Triples are always prepared with tender white sandwich bread (pan de miga), and are sometimes cut into finger food size portions.

Ingredients

  • 18 slices white bread, crust removed

  • 2 tomatoes, very thinly sliced

  • 2 to 3 ripe avocados

  • 1 lime

  • 3/4 cup chicken salad, or egg salad

  • 1/4 cup mayonnaise, or to taste

Steps to Make It

  1. Slice the avocados as thinly as possible and sprinkle with lime juice. Sprinkle the tomato slices with salt and pepper. Trim crusts from bread.

  2. For each sandwich, start with a slice of bread spread with mayonnaise. Layer avocado slices thinly on top of the bread.

  3. Spread both sides of another slice of bread with mayonnaise and place it on top of the avocado.

  4. Spread the chicken salad or egg salad (hardboiled eggs mashed with mayonnaise, salt & pepper) on top of the bread, and then add a tomato slice on top of the chicken salad.

  5. Top with another sliced of bread (spread on one side with mayonnaise).

  6. Slice the sandwiches into triangles and serve.