Triples are among the most ubiquitous snacks on the streets of Lima, and a mainstay at lonche, the mid-afternoon coffee and tea break. They are also favorite hors d’oeuvres at parties, where they are cut into dainty triangles or squares.
Because of this sandwich’s simplicity, it is important to thoughtfully procure and prepare each component. Use ripe, good quality avocados and tomatoes for this recipe, and be careful not to overcook the eggs.
Any square or Pullman loaf of white sandwich bread will work for this.
Many Peruvians regularly make homemade mayonnaise similar to the recipe below. Peruvian-style mayonnaise gets its distinctive flavor from fresh garlic and lime juice, and it is typically not as sweet as American varieties. The recipe makes more than is required for the triples. In a pinch, you can use any commercially made mayonnaise, but avoid using sweet salad dressings like Miracle Whip. —Carlos C. Olaechea