Oh boy, these sandwiches all sound stunning! And my everyday sandwiches sound very humdrum. But they're a staple, and have to be easy to transport and easy to eat, with fairly simple ingredients. I make them all with double thin slices of wholegrain bread, with rye, but not the dark "sour" rye bread. I like light bread too, but not for "real food".

At any given time I'm probably going through four a day of one or two of these types:

- cheese and fruit - aged yellow cheese or brie with sliced grapes or apple
- cream cheese and blackcurrant jam
- banana and a tart jam, like cranberry
- good old boiled egg and mayonaisse, salt and pepper, cherry tomato if I have time
- brown goat's cheese, sweet and caramelish, nothing like the salty white ones
- thick slices of green apple with a sprinkle of cinnamon and sugar on top
- tunafish and mayonaisse
- sliced avocado and a good ham

I'm off the peanut butter wagon and don't expect to be back on for at least a year!