Cooking with Ceci: Peruvian triplecito sandwich


The kids are back to school and packing lunches can be tedious work. Over the next few weeks I will be sharing some of my boy’s favorite lunch menus that even the most picky eaters will devour! Be bold and adventurous beyond the routine of the PB&Js sandwich! This “riquisimo” Peruvian classic sandwich can be savored as a meal, snack, at tea time or at a picnic.

Note~ How to keep avocados from turning brown: squeezing lime juice into avocados helps to prevent oxygenation. The lime and a tight plastic wrap method will help keep an avocado fresh.

There are plenty of reasons to eat avocados. This fruit is a great source of antioxidants that protect your vision; it is one of the top brain foods that can help prevent Alzheimer’s disease. Avocados are rich in mono-unsaturated fats that boost heart health and help lower blood pressure.


Prep. Time: 20minutes / Serve: 4


4 eggs boiled; peel and slice each one

1/4 cup mayonnaise

8 slices white whole wheat sandwich bread, crusts removed

1 large ripe avocado

1 vine ripened tomato, sliced

1 lime

1/2 teaspoon salt and pepper, divided


Spread a thin layer of mayonnaise on one side of each slice of bread.

Divide avocado evenly over 2 pieces of bread; season with some salt, pepper and squeeze a bit of lemon. Top avocado with a piece of bread, a thin layer of mayonnaise  side up.

Divide tomato evenly over the 2 pieces of bread, season with salt and pepper.

Top tomato with a third piece of bread; a thin layer of mayonnaise side up. Divide sliced eggs evenly over the 2 pieces of bread; season with remaining salt and pepper. Top with the last piece of bread; a thin layer of mayonnaise side down. Cut each sandwich in half or triangles.

Cover the triplecitos tightly with plastic wrap and put it in a sanwich container.

Also, be sure to use insulated lunch bags or freezer packs to keep the lunch food cold, safe and fresh.

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