This is the most incredible, flavorful Peruvian Sandwich (aka sanguche). Peru is famous for sandwiches, and this veggie version is filled with Peruvian spices and roasted vegetables to give it loads of great taste. Vegan, vegetarian.
Peruvian Vegetable Sandwich
This isn’t any ol’ sandwich. This is AMAZING! Trust me, you’re going to love it.
This delicious sandwich is stuffed with vegetables cooked in Peruvian spices. There’s garlic, cumin, paprika and a zingy hit of lime. See? Told you. Amazing. The flavors really lift the vegetables and turn them into something special.
Put it into a bun and you have a flavor-packed, quick and simple Peruvian Sandwich. Easy peasy!
It’s something a little bit different and full of WOW. Perfect for a light dinner, lunch, picnic, cookout or even a tailgate. You’ll also love my Vegan Tuna Sandwich, Rainbow Sandwich and Roasted Vegetable Sandwich.
Have I got you excited yet? I know I am! Read on for how to take a boring sandwich and make it something extra special. And Peruvian!
It’s bold, it has nourishing veggies and it has a wonderful range of texture.
the sanguches of Peru
Peru may be well-known for ceviche (marinated fish) and pisco sours, but they’re also well known for sandwiches! And man, do they love sandwiches! But hey, don’t we all? Food of the Gods.
So, a caveat. I’ve never actually been to Peru. Oh, how I’ve wanted to, but family, work, life, finances all seem to have got in the way. So far.
But I’ve lived in major cities: Vancouver, London etc.. and one of the biggest perks to living in a metropolis is the vast array of authentic street foods, restaurants, cafes and ethnic supermarkets.
I’ve loved trying yak butter tea in a Tibetan restaurant (I loved going there regularly with my sister!) and banjon barani in an Afghan cafe.
I’ve enjoyed perusing the aisles of Asian supermarkets and reminiscing about my trip to Seoul while eating authentic kimchi in a South Korean restaurant.
Food has such a wonderful way of transporting you around the world.
I used to go to a wonderful little Peruvian restaurant and immediately fell in love with all the spices that they used.
The mix of garlic, cumin and paprika seemed to permeate so many dishes, usually then livened up with a splash of fresh lime. Bliss.
I’ve used those flavors in this easy Peruvian sandwich. I’m sure you’ll love all those spices, particularly between a fresh bun.
sanguich, sanduche, sanduich
Sandwiches (sanguches) are a typical food of Peru. They have myriad flavor combinations and people often eat them for breakfast, lunch or dinner. Maybe all three.
In the capital, Lima, people often eat sandwiches of all varieties as breakfast and it’s considered to be not substantial enough for a dinner.
Streets are often lined with sangucherias, with long menus of various fillings. They’re often meat-heavy but you can also get them filled with vegetables / vegetales.
In Peru, sandwiches are usually served on a crusty roll called pan francés. They’re round rolls with a slash on the top and a chewy, crusty exterior.
However, bucking the trend, the famous Triple Sandwich (with rainbow fillings of avocado, egg and tomato) is always on slices of white bread.
For this Peruvian Sandwich, I’ve gone for a roll, then filled it with spiced veggies.
It’s so full of flavor, so easy and sure to be your new favorite sandwich.
typical Peruvian sanguches
Sanguche de Chicharron – A fried pork and sweet potato sandwich that’s popular for breakfast.
Peruvian Triple Sandwich – Usually served on sliced white bread, this comes in three layers with three rainbow colors. The fillings are typically avocado, sliced hard-boiled egg and tomato.
Butifarra – A roll with ham or pork, mayo and lettuce.
Pan con chimbombo – A fried fish sandwich with lettuce and salsa.
Make it a full meal with these accompaniments to your Peruvian Sandwich.
Get the Peruvian Sanguche recipe
Did you make this Peruvian Sanguche recipe? Please let me know how it turned out for you!
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Peruvian Sandwich (Vegetales Sanguche)
- 1 tbsp oil
- 2 tsp ground garlic powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp oregano
- ½ tsp black pepper
- ½ tsp salt
- 1 zucchini courgette, sliced
- 1 red bell pepper deseeded and cut into strips
- 5 mushrooms cleaned and sliced
For the quick pickled red onions
- 1 red onion thinly sliced
- Juice of 1 lime
- 2 tbsp white vinegar
- 2 Rolls
- ½ Avocado sliced
- Heat the oven to 400F / 200C.
- Mix the oil, spices and salt and pepper in a large bowl. Add the zucchini, pepper and mushrooms and toss to coat.
- Spread the vegetables in an even layer on a baking tray and bake for 15 minutes or until soft.
Meanwhile, make the pickled onions (optional).
- Rinse the thinly sliced red onion and drain. Add to a bowl with the lime juice and vinegar and toss to coat. Leave for 10 minutes to marinate.
- To serve, cut the rolls and layer with avocado slices, pickled onions, roasted vegetables and top with parsley. Enjoy!