Are you on the hunt for the perfect sandwich? We understand, the sandwich is a lunch time staple that's versatile, filling and delicious. The combinations are endless but not all sandwiches are created equal. You need the right ingredients to get it just right.

Here's how to craft your version of the perfect sandwich:

Bread
Of course, you'll need fresh bread, a wrap or a salad leaf to hold everything together. We used sprouted whole grain bread and gluten free tortillas.

Protein
Minimally processed protein will make your sandwich filling and satiating. We used grilled organic chicken breast, hard-boiled free range eggs, nitrate free bacon, hummus and broccoli sprouts.

Greens
Add lettuce or leafy greens to your sandwich to add nutrition, fibre and texture. It also acts as a layer to stop the proteins and condiments from making the bread soggy. We used romaine lettuce and baby spinach.

Condiments and toppings
This is where you can make or break a sandwich, both taste and nutrition. Avoid store-bought condiments like vegetable oil based mayonnaise, ketchup and high sugar sandwich spreads. Opt for homemade options like hummus, guacamole, mayonnaise and unsweetened mustard.

You can add fibre, texture, bulk and nutrition to your sandwiches with ingredients like tomatoes, onions, pickles, cucumbers and grilled vegetables.

Classic combos
Below are some classic sandwich combos that are great to make for lunches or even eat at dinner time. They are well-balanced nutritionally, packed with flavour and guaranteed to please!

Egg salad supreme
This take on the classic egg salad sandwich is toasted on sprouted bread with sliced tomatoes, red onions, sliced pickles and green leaf lettuce.

Hard boil 6 eggs and add 3 tablespoons of homemade mayo, 2 finely chopped pickles, 2 diced ribs of celery, 1/2 a diced onion and top it off with salt and pepper.

Hummus and grilled veggie sandwich
Thinly slice bell peppers and zucchini and grill them. Spread hummus on sprouted bread and add broccoli sprouts. Layer with sliced cucumbers for crunch, keeping the grilled peppers and zucchini in the centre to stop the bread from going soggy.

Chicken, bacon and guacamole wrap
Grill a chicken breast seasoned with salt and pepper. After it's grilled, thinly slice it. Spread guacamole on a wrap and top with baby spinach and sliced tomato. Add the chicken and roll the wrap. If you'd like you can toast the wrap in a panini press.