Triples, (pronounced trip-lays) are a staple Peruvian sandwich. A triple decker nosh with egg salad, fresh tomatoes and sliced avocado, they are a relatively light, satisfying and easy to make snack. The avocados in Peru are unlike here in North America. They are soft, sage green and always seem to be perfectly ripe. This sandwich no doubt owes its invention to the abundance of beautiful avocados readily available in Peru. We up north have to make due with sometimes-hard, under-ripe avocados, but none the less, this sandwich is still a crowd pleaser.
Usually served on soft white bread, cut diagonally, with crusts removed - this version treats the sandwich as a canapé, each a bite-sized nibble, cut with a round cookie cutter to form perfectly dainty finger sandwiches. Ideal for tea, brunch or paired with a cold cerveza. Here I used Campari tomatoes for two reasons. One, they always seem to be perfectly ripe and flavourful, and two, their size is the perfect match for this round-cut sandwich, but feel free to use whatever tomatoes you prefer.
Makes 8 canapés
16 thin slices of whole wheat or white bread
4 Campari tomatoes
4 tablespoons of mayonnaise
salt and pepper to taste
Place the eggs in a saucepan and fill with cold water until the eggs are covered
Place the pot over high heat and bring to a boil. Once a boil is reached, remove the pot from the heat, cover and let stand for 17 minutes. Once 17 minutes has elapsed run the eggs under cold water until cool
Remove the shells and roughly chop the eggs and combine with 2 tablespoons of mayonnaise and a pinch of salt and pepper
Using a 2 inch cookie cutter cut 2 rounds per slice of bread, rendering 32 bread rounds
Cut the tomatoes into 8 slices
Cut the avocado into 16 bite-sized slices
Each canapé will require 4 bread rounds. On the bottom of each of the 4 bread rounds sandwich, smear some mayonnaise
To assemble place a heaping teaspoon of egg salad on the bottom bread round, top with another bread round and place a slice of Campari tomato and sprinkle with salt and pepper. Top with a third bread round and place upon it two slices of avocado. Top with the final bread round and hold the canapé in place with a long toothpick