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5 Best Beach Triples (Peruvian Triple-Decker Sandwiches)
Giacomo Bocchio teaches five versions of the classic Peruvian 'triple' — a triple-decker Pullman bread sandwich perfect for the beach, pool, or lunchbox. The class covers: the classic avocado-tomato-egg triple, a beef asado with sweet onion triple, an olive-raisin-pecan tapenade triple, a bacon-ham-gouda triple, and a chicken-peach-pecan triple. A key technique throughout is the cornstarch-based mayonnaise (mayonesa de maicena) that resists watering down even with wet fillings.
Ingredients
Base (all triples)
- 15 slices Pullman bread, horizontally sliced (sliced horizontally into wide thin sheets)
Cornstarch Mayonnaise Base
- 250 g Water
- 50 g Cornstarch (maicena)
- 15 g Salt
- 15 g Vegetable oil
Cornstarch Mayonnaise Emulsion
- 2 whole Eggs
- 1 whole Lemon (juiced)
- 10 g American mustard
- Vegetable oil (for emulsion) (added gradually while blending)
Fortified Egg Mayonnaise
- 110 g Hard-boiled egg yolks, sieved (boiled 10 minutes, cooled, peeled, yolks separated and passed through a sieve)
- 4 g American mustard
- 2 g Vinegar
- 6 g Sugar
- 90 g Cornstarch mayonnaise base
- 1.5 g Salt
- 280 g Hard-boiled egg whites, finely chopped (chopped finely)
Triple 1 — Classic (Avocado, Tomato, Egg)
- 3 whole Tomatoes (sliced into half-moons)
- 3 whole Avocado (sliced thin)
- Cornstarch mayonnaise (to spread on bread layers)
Triple 2 — Beef Asado (Sweet Onion)
- 250 g White onion (thinly sliced, then macerated with sugar and salt)
- 40 g Sugar (for onion)
- 5 g Salt (for onion)
- Sweet onion mayo (cornstarch mayo + sweet onion) (mix 120g sweet onion with 40g mayonnaise base)
- Beef asado, thinly sliced (cooked in tomato-based braise, cooled, sliced very thin)
- Beef asado braising sauce
Triple 3 — Olive Tapenade
- 200 g Black olives, finely chopped (finely chopped)
- 80 g Raisins (chopped or left small)
- 40 g Pecans, toasted and chopped (toast whole first, then chop)
- 40 g Cornstarch mayonnaise
- 2 g Sugar
- 1 g Salt
- Black pepper
- Fortified egg mayonnaise
Triple 4 — Bacon, Ham & Gouda
- 210 g Fortified egg mayonnaise
- 70 g Crispy bacon (baked on a rack at 180°C for 30 minutes until golden and crispy, cooled then chopped)
- English ham (York ham), sliced (thinly sliced)
- Gouda cheese, sliced (thinly sliced)
- Freshly ground black pepper
Triple 5 — Chicken, Peach & Pecan
- 300 g Cooked chicken breast, shredded (poached in broth with tomato, shredded)
- 150 g Cornstarch mayonnaise base
- 90 g Canned peaches in syrup (drained and diced)
- 60 g Pecans, toasted and chopped (toast whole first, then chop)
- 15 g Celery, finely chopped (finely chopped)
- 6 g American mustard
- Salt
- Black pepper
- English ham (York ham), sliced (thinly sliced)
- Cornstarch mayonnaise (to spread on bread surface)
Steps
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1Make the cornstarch mayonnaise base: In a saucepan, combine 250g water, 50g cornstarch, 15g salt, and 15g oil while cold. Stir to mix, then bring to heat and cook, stirring, until the mixture gels and turns from opaque white to slightly translucent. Remove from heat.Tip: This cornstarch base is the key to triples that don't get soggy — it holds emulsion even with wet fillings like onions, olives, or tomatoes.~10 min
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2Emulsify the mayonnaise: Pour the warm cornstarch gel into a hand blender cup. Add 2 eggs, juice of 1 lemon, and 10g American mustard. Blend, then gradually add vegetable oil in a thin stream until you achieve a thick, creamy mayonnaise. Taste and adjust seasoning.Tip: Add the oil gradually and in steady intervals so the emulsion holds properly.~5 min
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3Make the fortified egg mayonnaise: Hard-boil eggs for 10 minutes, then stop cooking in an ice bath. Peel and separate yolks from whites. Sieve the yolks. Combine 110g sieved yolks, 4g mustard, 2g vinegar, 6g sugar, 1.5g salt, and 90g cornstarch mayonnaise. Mix with a spatula into a compact, smooth paste. Fold in 280g finely chopped hard-boiled egg whites.Tip: The vinegar extends shelf life and adds a slight acidity. The small amount of sugar rounds out the flavors — not to make it sweet, but to balance.~20 min
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4Make the sweet onion for Triple 2: Thinly slice 250g white onion. Mix with 40g sugar and 5g salt (8:1 sugar-to-salt ratio). Leave to macerate for 1 hour — the hygroscopic action will draw out the pungent liquid. Discard the drained liquid, rinse the onion very well in cold water, then soak briefly in ice water. Drain and pat dry with paper towel. Add more sugar, toss, drain again, and pat dry. Mix 120g of this sweet onion with 40g cornstarch mayonnaise.Tip: Both salt and sugar are hygroscopic — they pull water from the onion, removing its harsh bite without cooking. Soaking in ice water removes any remaining pungency.~65 min
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5Cook the bacon for Triple 4: Lay bacon strips on a rack over a baking tray. Bake at 180°C (350°F) for 30 minutes until golden and crispy. Remove from oven, let cool, then chop finely. Mix 70g chopped crispy bacon with 210g fortified egg mayonnaise.Tip: Baking on a rack keeps the bacon out of its own dripping fat, resulting in even crisping on all sides.~35 min
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6Make the olive tapenade for Triple 3: Finely chop 200g black olives. Combine with 80g raisins (chopped or small), 40g toasted and chopped pecans, 40g cornstarch mayonnaise, 2g sugar, 1g salt, and black pepper to taste. Mix well until integrated.Tip: Always toast pecans whole first, then chop — chopping before toasting causes the small pieces to burn quickly.~10 min
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7Make the chicken filling for Triple 5: Poach chicken breast in broth with a little tomato until cooked through. Cool and shred. Combine 300g shredded chicken with 150g cornstarch mayonnaise, 90g drained diced canned peaches, 60g toasted and chopped pecans, 15g finely chopped celery, 6g American mustard, salt, and pepper to taste. Mix well.Tip: Adding a little tomato to the poaching liquid lifts the flavor notes of the chicken without overpowering it.~30 min
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8Assemble all five triples (work in assembly-line style — assemble all, then cut all): Lay out three horizontal Pullman bread slices for each triple. Spread a thin layer of cornstarch mayonnaise on any bread layer that will be in contact with a wet ingredient (tomato, avocado, asado, etc.). Do not add extra mayo to the layer already carrying the egg mayo filling. Build each triple: Triple 1 — mayo/tomato + egg mayo/avocado + bread. Triple 2 — sweet onion mayo/asado with sauce + bread with plain mayo. Triple 3 — egg mayo/olive tapenade + bread. Triple 4 — bacon-egg mayo/ham + gouda + bread, seasoned with black pepper. Triple 5 — chicken filling/ham + plain mayo + bread.Tip: The thin mayo layer on bread acts as a moisture barrier and also helps hold slippery ingredients like tomato and avocado in place during cutting.~15 min
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9Cut and serve: First trim the edges of each assembled triple block to create clean, even sides — this merma (trim) can be eaten by the family. Then cut each triple into the desired individual portions. Keep covered with a damp cloth or paper towel if not serving immediately to prevent the bread crust from drying out.Tip: A straight-blade knife works better than serrated for these sandwiches — a clean push cut rather than a sawing motion keeps the layers tidy.~10 min
Nutrition (per serving)
520
Calories
22g
Protein
38g
Carbs
32g
Fat
3g
Fiber
Cultural Context
The 'triple' is an iconic Peruvian triple-decker sandwich made from horizontally sliced Pullman bread (pan Pullman). The classic version with avocado, tomato, and hard-boiled egg is known to every Peruvian. Triples are a staple at the beach, picnics, children's parties, and in school lunchboxes. The cornstarch-based mayonnaise (mayonesa de maicena) is a traditional technique that keeps fillings firm and prevents sogginess — essential for packed sandwiches in warm weather.
Giacomo Bocchio
TE ENSEÑO A PREPARAR LOS MEJORES TRIPLES PARA LLEVAR A LA PLAYA ¦ ELEVA TU JUEGO CULINARIO
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