Peruvian Triple Sandwich (Sándwich Triple)
Sándwich triple Say it: SAN-dweech TREE-pleh
The sándwich triple is a Peruvian tea-time and party classic: three slices of soft white bread stacked with creamy chicken salad, egg salad, and sliced avocado. It is served at birthdays, baptisms, and afternoon gatherings, often cut into neat triangles. The contrast of fluffy bread, rich mayonnaise-bound fillings, and fresh avocado makes it mild, comforting, and distinctly Peruvian. Crusts are usually trimmed and the sandwich is pressed lightly so it holds together.
Peruvian Triple Sandwich (Sándwich Triple)
Sándwich triple
Pronounced SAN-dweech TREE-pleh
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken salad
Egg salad
To assemble
Method
Place the eggs in a small saucepan, cover with cold water by 1 inch (2.5 cm), and bring to a boil. Lower the heat and simmer for 10 minutes, then transfer to ice water, peel, and chop finely.
While the eggs cook, put the chicken in a saucepan and cover with salted water by 1 inch (2.5 cm). Bring to a gentle simmer and cook for 15-18 minutes, until the thickest part reaches 165°F (74°C) and the meat shreds easily. Drain, cool, and shred finely.
In a bowl, mix the shredded chicken with 1/3 cup (80 ml) mayonnaise, celery, red onion, 1 tbsp (15 ml) lime juice, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) pepper. Taste and adjust; the salad should be creamy but not loose.
In another bowl, mash or chop the hard-boiled eggs with 1/4 cup (60 ml) mayonnaise, 1/4 tsp (1.5 g) salt, and 1/8 tsp (0.25 g) pepper until just combined and spreadable.
Peel and thinly slice the avocado, then toss gently with the remaining 1 tbsp (15 ml) lime juice to keep it bright.
Trim the crusts from the bread if you like a classic Peruvian look. Spread a thin layer of the remaining 3 tbsp (45 ml) mayonnaise over one side of each slice.
Build each sandwich on a clean board. bread, a generous layer of chicken salad, bread, egg salad, a few avocado slices, and a final bread slice. Press gently so the layers hold.
Cut each sandwich diagonally into halves or into small triangles, wiping the knife between cuts for clean edges. Serve soon, or cover and refrigerate briefly until serving.
Regional variants
Some Peruvian versions add thin tomato slices or ham, or use tuna salad in place of chicken; a little mustard is sometimes stirred into the mayonnaise.
Cook's notes
- Poach the chicken gently rather than at a hard boil so it stays tender and shreds neatly.
- Coat the avocado slices with lime juice and pat them dry before layering to prevent a soggy sandwich.
- For the neatest edges, wrap the assembled sandwiches tightly and chill for 10 minutes before cutting.
Serve with
Serve with coffee, tea, or a glass of chicha morada at parties and afternoon gatherings.
Make ahead and storage
The chicken and egg salads can be made up to 1 day ahead and refrigerated; assemble and cut the sandwiches just before serving.
