My mum's go-to sandwich filling was egg mayonnaise - but made with salad cream not mayo, because she hated mayo. It sounds grim, but actually it was gorgeous - I still make it occasionally, as a nostalgic treat.
Then one day, she decided that boiling the eggs, de-shelling them and mashing them was Too Much Like Hard Work - so she decided to substitute scrambled egg instead. Cold, scrambled egg sandwiches - and not even a dod of salad cream to help it go down. It was beyond grim.
And when I finally managed to persuade her that school dinners were a total waste of money, because I so rarely found a single, edible mouthful in any of them, and she let me start taking sandwiches, she used to make my sandwiches with Stork Margarine. God alone knows why - it was the only time it was ever used on bread/toast/crackers/crispbreads etc - for all other occasions, when a dairy spread was required on any of the carbs aforementioned, it was Lurpak. And as I ate my greasy, Stork and cheddar sandwich, I knew that my mum was at home eating a sandwich made with lashings of butter - ohhh god, how I resented her for that.
She used to use Stork in cakes too - and in the butter cream, which was fairly yucky. And she had a Thing about gravy - she hated it - so we never, ever had it. You got bread sauce with chicken or turkey, apple sauce with pork, mustard with beef, lamb with redcurrant jelly, and parsley sauce with gammon - but I got very used to eating meat dry - chops, for example, never got any sauce to dampen them. To this day, I often eat my meals fairly dry - but I do cook the meat properly, so it is still juicy and tender.