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.
PERUVIAN TRIPLECITOS (TRIPLE) SANDWICH
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
1/2 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.