Alianza Francesa de Lima is a beloved Peruvian sandwich born from the historic French-Peruvian connection in Lima. It layers a creamy, tangy green salsa (made with huacatay, a Peruvian black mint) with sliced boiled eggs, black olives, and often chicken or turkey, all stuffed into a soft, crusty roll. The combination of the herbaceous sauce, rich egg, and briny olives creates a uniquely satisfying bite that’s both simple and deeply flavorful.
Ingredients
- 4 French rolls (or 2 large baguettes, cut into 4 portions)
- 4 large eggs
- 1 cup (240 g) mayonnaise
- 1 cup (30 g) fresh huacatay leaves (or 3 tbsp huacatay paste, see Tips)
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1/2 cup (20 g) fresh parsley leaves
- 1/2 cup (20 g) fresh cilantro leaves
- 1 garlic clove, minced
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (150 g) shredded cooked chicken or turkey (optional)
- 1/2 cup (70 g) black olives (preferably Botija or Kalamata), sliced
- 1/4 red onion, thinly sliced (optional, for garnish)
Instructions
- Boil the eggs: Place the eggs in a small saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and slice into rounds.
- Make the green salsa: In a blender, combine the mayonnaise, huacatay (if using fresh leaves, add them now; if using paste, add 3 tbsp), lime juice, parsley, cilantro, garlic, salt, and pepper. Blend until smooth and bright green. Taste and adjust salt or lime juice as needed. The sauce should be thick but pourable; if too thick, add 1–2 tbsp water.
- Prepare the rolls: Slice the rolls horizontally, leaving one side attached if possible (like a hinge). Pull out a little of the soft crumb from the top half to make room for the filling.
- Assemble the sandwiches: Spread a generous layer of the green salsa on both cut sides of each roll. If using chicken or turkey, distribute it evenly over the bottom half. Top with sliced eggs, then black olives. Add red onion if using.
- Close and press: Close the sandwich and press gently. For a more authentic texture, you can toast the assembled sandwich in a sandwich press or a hot dry skillet for 2–3 minutes per side, until the bread is crisp and the filling is warm. If you prefer it cold, skip this step.
- Serve: Cut each sandwich in half and serve immediately.
Tips
- Huacatay substitute: Fresh huacatay can be hard to find outside Peru. If using huacatay paste (sold in jars at Latin markets), start with 3 tbsp and adjust to taste—it’s more concentrated. If you can’t find either, substitute with a mixture of fresh mint and cilantro (2 parts cilantro to 1 part mint) and add a drop of green food coloring if you want the classic color.
- Don’t overdo the lime: The lime juice should brighten the sauce, not make it sour. Start with 1/4 cup and add more only if the sauce tastes flat.
- Bread choice: Use a crusty roll that can hold up to the sauce without getting soggy. A ciabatta or a firm French roll works well. Avoid soft hamburger buns.
- Make the salsa ahead: The green sauce can be made up to 2 days in advance and stored in the fridge. Bring it to room temperature before assembling, as cold sauce can make the bread soggy.
Serving Suggestions
Serve the Alianza Francesa as a main lunch or dinner with a side of fried sweet potato fries or a simple green salad. It also makes a great picnic sandwich—wrap it tightly in parchment paper and it will hold for a few hours. For a traditional Peruvian touch, serve with a cold chicha morada (purple corn drink) or a crisp lager.
Variations
- Vegetarian: Omit the chicken or turkey entirely—the eggs and olives make it satisfying. Add sliced avocado for extra creaminess.
- Spicy: Add 1/2 a chopped aji amarillo (Peruvian yellow chili) or 1 tsp of aji amarillo paste to the blender with the salsa.
- Cheesy: Add a slice of queso fresco or mozzarella to each sandwich before pressing—it will melt and hold everything together.
- Classic chicken: Instead of shredded chicken, use thin slices of roasted turkey breast from the deli for a quicker version.
Storage and Reheating
Assembled sandwiches are best eaten within 2 hours of making them, as the bread will become soggy from the salsa. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day—but the texture will degrade. To reheat, remove the filling and toast the bread in a toaster or oven at 350°F (175°C) for 5 minutes, then reassemble. The green salsa alone can be refrigerated for up to 4 days in a sealed jar.
Frequently Asked Questions
What is huacatay and where can I find it?
Huacatay is a Peruvian herb also known as black mint or tagetes minuta. It has a unique, slightly citrusy and minty flavor that is essential to this sandwich. You can find fresh huacatay at some Latin grocery stores or farmers’ markets; otherwise, huacatay paste in a jar is a reliable substitute. If you can’t find either, use a mix of fresh mint and cilantro.
Can I make this sandwich without boiling eggs?
Yes, you can use store-bought hard-boiled eggs or even a slice of omelet. However, the texture of a firm boiled egg is traditional. If you skip the eggs, the sandwich will be lighter but less rich.
Why is my salsa too runny?
If your salsa is too thin, it will make the bread soggy. To fix it, add more mayonnaise or a handful of breadcrumbs and blend again. Alternatively, reduce the lime juice next time. The salsa should be thick enough to hold its shape on a spoon.
Is this sandwich served hot or cold?
Traditionally, it’s served at room temperature or slightly pressed, but not hot. The pressing warms the bread and melds the flavors without melting the mayonnaise. If you prefer it cold, simply skip the pressing step.
Can I freeze the green salsa?
Yes, the salsa freezes well for up to 3 months. Thaw it overnight in the refrigerator and stir well before using. The color may dull slightly, but the flavor will be fine.
What if I don’t have a blender?
You can finely chop the herbs and garlic, then mix them with the mayonnaise and lime juice by hand. The texture will be more rustic, but it will still taste great.
Related
- Khichdi English Name: What Is It Called?
- Jowar Khichdi Recipe: Easy, Healthy & Comforting
- Jungle Jalebi Fruit: What It Is & How to Use It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).