Today is Memorial Day in the US, a holiday we don’t celebrate in Peru, but that to us is now equivalent to a beautiful spring day at the park. I’ve heard that the typical way to spend it is at a BBQ on somebody’s rooftop or backyard, but for a tree-hugging vegetarian like me, a day in Central Park with a good picnic basket in one hand, and my dog in the other, was a much more appealing plan.
Over the last few months we have shared with you some of our most beloved sandwich recipes, but the one that will always hold first place in my book is the simple, yet incredibly delicious triple. If you remember, this is a classic Peruvian sandwich that only has 3 main ingredients: tomato, avocado, and egg. This combination may sound like nothing special, but it somehow works better than any other. Mark my words. And one more curious fact about it is that it never gets boring. I may have had thousands of triples in my life. I still enjoy every bite as much as the first time.
Today we wanted to stir things up a bit, and try a different triple combination for our Memorial Day picnic. The traditional magical combination, as I mentioned, consists of only tomato, avocado, and egg, but there are many other combos that one can create, and that are sold in shops and cafes around Lima. Chicken triple is very popular, for example. Another big one has spinach and queso fresco.
Since today is #MeatlessMonday and we had tons of fresh produce in the fridge from the organic farmers market, we decided to make an extra special triple, by doubling the number of ingredients and hopefully doubling the enjoyment and taste too. I have to admit this: nothing will ever beat the classic. But we had fun making it, it was very healthy, and it certainly made it to my top veggie sandwich list. If you try it it will become a crunchy, creamy, colorful, and tasty addition to your summer picnic basket.
- 3 slices multigrain bread (crust removed)
- ½ cup baby spinach leaves
- 2 tablespoons chopped or shaved almonds
- 3 tablespoons goat's cheese with herbs (or regular)
- 5 finely sliced cherry tomatoes
- 1.5 inch piece cucumber, finely sliced
- ¼ cup sunflower sprouts (or any other sprouts)
- Salt and pepper
- Olive oil
- Steam the spinach. Let cool and then press through a colander, to remove all the liquid. Finely chop, and mix with the almond pieces.
- Spread a slice of bread with half the goat's cheese. Cover with spinach and almonds, and top with another slice of bread.
- Cover the top of this sandwich with thin layers of cucumber and tomato, and sprinkle with salt and pepper.
- Spread another slice of bread with the rest of the goat's cheese, and cover the sandwich with this slice, cheese facing down.
- Crown with sunflower sprouts, and drizzle with a few drops of olive oil.