A study by Lurpak looked at the lunchtime habits of office workers – and found three in ten eat exactly the same thing for lunch each work day. Without fail. For an average of four and a half years.
“The repetition of eating the same food every day can provide reassurance and stability,” says Lurpak and food psychologist, Greg Tucker. “However humans have the innate desire for exploration and we would benefit from shaking things up.
“New tastes and experiences can excite and motivate us, especially as we have a far greater selection of foods to experiment with than we’ve ever had before.”
As such, he’s encouraging everyone to spice up their sandwich, and here’s how.
1. Chicken and mango sandwich with mint raita
Spread walnut bread or granary bread with a spread like Lurpak Spreadable.
Top with mixed leaves, thinly sliced fresh mango and ripped-up roast chicken breast.
Add a dollop of Greek yogurt flavoured with finely chopped mint and a spoonful of mango chutney with a few extra mint leaves on top for that little bit extra.
2. Fig, manchego and honey crostini
Put spread on a rustic baguette and layer with Serano ham and Manchego cheese.
Chop a fig into wedges and layer on top.
Finish with a drizzle of honey and a scattering of walnuts.
3. Peach and ricotta on raisin bread
Sweeten ricotta with vanilla essence and lemon zest. Leave to infuse.
Heat peach wedges in a pan to enhance the flavours. Spread Lurpak Spreadable on raisin bread, add the ricotta mixture, peaches and chopped pistachios.
A trickle of honey and rose water creates the perfect finish.
4. Middle eastern feta, beetroot and pomegranate
Toss beetroot, spinach leaves, feta and dill in a bowl and season with black pepper, salt and lemon juice.
Take two slices of Middle eastern bread or pitta. Add a spread and layer on the beetroot, spinach and feta.
Finish with pomegranate seeds.
5. Smoked ham and egg with capers, gherkins and mustard mayo
Top a seeded roll or bagel with spread, watercress, slices of smoked ham and a sliced boiled egg.
Throw in a couple of sliced gherkins and finish with a dollop of mustard mayo and a sprinkling of tiny capers.
6. Pulled chicken waffle burger
Heat cooked chicken in a pan with a dollop of BBQ sauce until hot.
Cook an egg in a separate pan, keep it runny or hard – you choose.
Cover one waffle in spread and layer on the chicken. Slide the egg on top and dress with red onion chutney.
Top with another waffle and season.
7. Prawns with broad beans and mint on rye
Combine a mixture of cooked broad beans, tiger prawns, fresh mint, cucumber and olive oil in a bowl.
Sprinkle with salt and pepper to season.
Smear rye bread with spread.
Scoop the prawn mixture over the bread, moisten with a burst of lemon.
8. Feta with avocado and roasted red pepper
Place a handful of baby spinach leaves on to fresh focaccia covered in spread.
Add some ripe avocado slices, ripped-up roasted red pepper and broken-up chunks of feta, with a few torn basil leaves, ground black pepper and balsamic vinegar.
9. Bacon, ricotta, kale, chilli, lemon and tomato on sourdough
Fry garlic, kale, chilli, salt and pepper in a pan. Butter two slices of sourdough with spread and ricotta.
Add a dash of lemon zest.
Mount one slice with kale, tomato and grilled bacon and place the second on top.
How do you take yours? Tell us in the Comments section below.