Sandwiches have become a part of Lima’s culinary heritage with now notorious “sangucherías” like El Chinito and La Lucha having established themselves as a chapter in Peru’s gastronomic history book.

But all of these sangucherías have followed the same major format, utilizing the same old ingredients that have been used for six decades … until now.

La Pan de la Chola is defying tradition with a fresh new approach to sandwiches. And, as the name of the restaurant implies, it all starts with the bread. Instead of using the various rolls and buns that have been the hallmark of the Peruvian sandwich since the genre’s inception, El Pan de la Chola, is using slices of beautiful crusty, yeast-based and whole-grain breads to make their sandwiches. And they’re upping the game with the use of unique toppings and condiments.

The result of this new approach is a collection of tasty sandwiches that are nothing like the traditional sandwiches Limeños have become accustomed to.

Sandwiches with international flare using ingredients like feta cheese, sundried tomatoes, grilled eggplant and rúcula (rocket). And they grill them on a panini grill. That’s bound to make any Italians and Cubans looking for a familiar sandwich happy.

What this menu lacks in quantity of items it makes up for in quality.

The décor is immensely more pleasing than your typical, or even atypical sandwich shop.

The place doubles as a café since they bake a variety of pastries, mostly muffins, nut breads and sweet rolls and offer some delicious coffee.

You can also buy any of their baked goods, including loaves of that delicious bread to go.

As you might expect, all this quality and pleasant ambiance comes at a price. The sandwiches at El Pan de la Chola will cost you about twice what a sandwich costs at the other sandwich shops. But with the superior quality and ambiance, these sandwiches, still reasonably priced, are worth what you pay for them.

Bottom line, for a new and positive take on a sandwich, visit El Pan de la Chola.