A triple decker sandwich from Peru.
Pronounced Sanguich Tree-pleh in Spanish. This Peruvian sandwich has three soft and fluffy bread slices, and two layers of creamy light filling. It's an easy, tasty, and nutritious little sandwich that's perfect for a quick lunch.
What's in the Sandwich?
This is an egg sandwich, with sliced avocado and tomato. Traditionally in Peru the crust is cut off, but we find that wasteful and unnecessary. This is our vegan version of the recipe, we've replaced the hard boiled egg for tofu. Like in our Tofu Scramble recipe, in order to get that "eggy" flavor simply use black salt (AKA kala namak).
Ingredients
- tofu
- avocado
- tomato
- vegan mayo
- kala namak (black salt)
How to Prepare the Sandwich Triple?
What Bread to Use
We love Dave's Killer Bread, especially their white bread done right, but feel free to use whatever bread you enjoy. Make this sandwich gluten free by using gluten free bread.
How to Serve
- With a side of pickles, crispy potato chips and/or olives.
- Enjoy with a light beverage like tinto de verano or red wine sangria.
Peruvian Triple Sandwich
A delicious Peruvian Inspired triple decker sandwich.
Servings: 4 Sandwiches
Ingredients
- 1 block tofu
- 1 avocado
- 1 tomato
- vegan mayonnaise
- 1/2 tbsp kala namak black salt
- salt and pepper
Instructions
Prepare the Tofu
- Drain and squeeze out the excess liquid from the tofu block using your hands or a clean kitchen towel.
- Cube the tofu and gently mix it in a bowl with the mayo and black salt.
Sandwich Assembly
- Lay avocado slices on one slice of bread and top that with the tofu mixture.
- Stack on a slice of bread and layer on some tomatoes.
- Spread a small amount of vegan mayo on the last slice and top it.
Notes
Normally the crust is cut off the sandwich, then wrapped in shrink wrap and sliced for better packaging, but not necessary if you want to avoid waste and plastic.
