The Vast, Incredible World of Peruvian Sandwiches

It’s late morning on a Sunday in Lima, the coastal
capital of Peru.
The sky is a dull gray color, which the
locals call panza de burro—”donkey’s belly”—typical of the
city’s skyline for all but maybe three months out of the year. Most
residents of the “thrice-crowned city of kings,” as it was
known in the colonial era, are filing out of one of its many, many
Catholic churches. After all, the Church (always with a capital C)
holds a legally privileged status in this country. Those who
aren’t religious may just be waking up from a pisco-fueled,
all-night jarana.

On these days, limeños—whether religious or secular—are
united in a nearly singular hunger for one particular type of dish:
sánguches. In Lima, sandwiches are closely associated with
breakfast, not lunch. Now, you can get a sandwich almost any time
of day in the city, which makes them rather unique in the Lima food
world. Food is on a very strict schedule here. Good luck trying to
find good ceviche past lunchtime, for instance, and you may want to
say a little prayer to El Señor de los Milagros if you want to
savor anticuchos (grilled beef heart skewers) before sundown. But
Lima’s many sangucherías are often some of the first food
businesses to open, and many still serve their meaty, hand-held
specialties well into the night.

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Source: FS – All – Food – News
The Vast, Incredible World of Peruvian Sandwiches