4 Peruvian Triple Sandwiches for Business: Chicken-Peach, Ham-Cheese-Chicken, Egg-Avocado-Olive, and Egg-Tomato

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Steps

1. 1
   Mise en place first: wash and disinfect all produce (tomato, avocado, olives) using food-safe bleach (lejía de desinfección). Prepare all fillings before assembling to avoid cross-contamination.

   Tip: Only use bleach labeled for fruit/vegetable disinfection — not household bleach.

   ~10 min
2. 2
   Cook the chicken using expansion-then-concentration technique: start water (1L) with salt (15g), carrot (54g), celery (43g), onion (44g), garlic (5g), black pepper, and oregano from COLD. Bring to a boil and simmer 4–5 minutes so the aromatics release their flavor into the water. Then add the thinly fileted chicken breast and cook 10 minutes.

   Tip: Fillet the chicken thin to cut cooking time by more than half versus a whole breast. Adding chicken to already-boiling aromatic stock (not cold water) locks in the chicken's juices and flavor.

   ~15 min
3. 3
   Cook the eggs: add eggs to already boiling water. Cook exactly 10 minutes (12 minutes maximum). Immediately transfer to cold water for a thermal shock — this makes peeling easy. Store peeled eggs in a glass container (never metal, which causes the yolk edges to discolor and smell of sulfur). Boiled eggs last 3 days refrigerated in glass.

   Tip: Overcooking eggs beyond 12 minutes causes the yolk to turn grey-green and develop a sulfur smell.

   ~12 min
4. 4
   Shred (deshilachar) the cooked chicken breast by hand or using two forks, or a hand mixer. The more finely shredded, the more volume it appears — important for portioning. Each sandwich gets 30–50g of shredded chicken. Portion and freeze extra batches flat (not in blocks) for up to several days.

   Tip: 289g raw breast yields ~200g cooked shredded due to moisture loss. Budget 30g per sandwich, up to 50g.

   ~5 min
5. 5
   Sandwich 1 — Chicken, Peach & Ham: Lay 4 slices of bread. Spread thin mayo on slice 1, layer 2 slices of ham. Spread thin mayo on both sides of slice 2 (inside faces). Place half a canned peach in medium-thick slices. Spread thin mayo on slice 3, add 30–50g shredded chicken. Spread thin mayo on slice 4 (inside face) and place on top. Press gently. Cover with a damp cloth immediately.

   Tip: The most popular Peruvian triple — described as 'the most requested Peruvian triple sandwich'.

   ~3 min
6. 6
   Sandwich 2 — Cheese, Ham & Chicken: Lay 4 slices. Spread thin mayo on slice 1, add 2 slices of edam cheese. Spread thin mayo on slice 2 (inside face, place over cheese). Spread thin mayo on top of slice 2, add 2 slices of ham. Spread thin mayo on slice 3 (inside face, place over ham). Spread thin mayo on top of slice 3, add 50g shredded chicken. Spread thin mayo on slice 4 and place on top. Press gently. Cover with damp cloth.

   Tip: The classic mixed cheese-and-ham triple — also delicious toasted on a plancha so the cheese melts.

   ~3 min
7. 7
   Sandwich 3 — Egg, Avocado & Olives: Lay 4 slices. Spread thin mayo on slice 1, layer sliced avocado (about 1/3 of a medium avocado per sandwich), sprinkle a tiny pinch of salt. Immediately spread mayo on slice 2 (inside face down onto avocado to prevent oxidation). Spread mayo on top of slice 2, place 6 pitted olives. Spread mayo on slice 3 and place over olives. Spread mayo on top of slice 3, add 1 sliced hard-boiled egg. Spread mayo on slice 4 and place on top. Press gently. Cover immediately.

   Tip: Cover avocado with bread and mayo immediately after slicing to prevent oxidation.

   ~3 min
8. 8
   Sandwich 4 — Egg & Tomato: Lay 4 slices. Spread thin mayo on slice 1. Layer tomato slices (disinfected, cut with a serrated knife). Spread mayo on slice 2 (inside face), place over tomato. Spread mayo on top of slice 2, add sliced hard-boiled egg. Spread mayo on slice 3 (inside face), place over egg. Add desired additional filling on slice 3, spread mayo on slice 4 and close. Press gently. Cover immediately.

   Tip: Use a serrated knife to slice tomatoes — the acidity of tomatoes dulls regular knives, and a serrated knife ensures clean cuts without crushing.

   ~3 min
9. 9
   Once all sandwiches are assembled and covered with the damp cloth, cut each with a serrated knife (diagonal or straight) to reveal the layers. Serve immediately or keep covered with a damp cloth (moistened with filtered or boiled-cold water) to prevent drying out.

   Tip: Always keep assembled sandwiches covered — they dry out quickly if left exposed even briefly.

   ~2 min

Nutrition (per serving)

Victor Heredia

4 Sándwich🥪 Triples Para Negocios💰💵💰 #jamon #queso #melocoton #palta #streetfood #huevos #fastfood

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