Dominican Triples Sandwich
By: Raquelle M.
Published: Monday, November 30, 2009 - 3:42pm

Ingredients




6 hard-boiled eggs chopped
 cup of Mayo
1 tablespoon of Dijon Mustard
Some chopped Dill

Salt and Pepper

1 whole avocado
1 small tomato
Lemon juice

Salt and Pepper

1 quarter of a red onion finely diced
2 tablespoons of red-wine vinegar
2 inches small cans/1 big can of tuna packed  olive oil
Mayo to taste

6 slices of Whole Wheat Bread

Preparation

1 Egg Salad: The most difficult part is peeling those darn eggs! Otherwise, just throw chopped eggs, mayo, dill, salt & peppe  into a bowl and mix. Set aside. 2 Run a knife along the outside of the avocado from tip to tip until it's cut all the way around. Then twist until the two halves come apart. Hit the knife quickly onto the pit and twist your knife until the pit pops out. Score lines down the halves of the avocado making sure you cut all the way until you hit the skin (don't cut past the skin though). Do a cross hatch by scoring it across. Do this to both halves and scoop out the chunks with a big spoon running it along the inside of the skin. 3 Chop your tomato and add to a bowl with the avocado. Add Salt, pepper and lemon juice. Mix thoroughly and mash the avocaodo a little bit. This will help hold the mixture together but will still allow you to have chunks of avocado. 4 An alernate way of doing this is just creating thin slices of avocado and tomato for layering in the sandwich. Don't forget the lemon juice so that the avocado doesn't get brown on you! 5 Process the onions and add them to a bowl with the vinegar. Let sit for 5 minutes or so. 6 Drain the red onions to get rid of the vinegar and add to the tuna mixing in mayo to your taste. You'll notice my photos didn't have any mayo (oops!). You'll need the mayo to hold the tuna salad together and to prevent your sandwich from falling apart. 7 I do one layer of egg salad on one side, tuna salad on the other and the avocado salad in between. 8 Enjoy this with a nice hot bowl of tomato rice soup and some Giardinera (pickled vegetables) on the side.

About


Dominican Triples Sandwich
My mother is from the Dominican Republic but she had very little to no experience with this sandwich. I found the recipe on the Dominican Cooking website and found it interesting. It's a triple-layer sandwich used as an appetizer for parties. I think it's far too complicated to make to just be an appetizer so I incorporated it into a proper dinner. The original recipe seemed only had 2 layers which I thought was strange (unless they thought the bread was the third layer), so I added a third one. It's one layer of egg salad, a second layer of avocado salad and a third layer of tuna salad.