Mayo is relatively uncommon on sandwiches in Europe, where we’re more likely to use olive oil, butter or, for the more health conscious, one of the “butter substitute” spreads.
Lunch for me is usually a sandwich and the only time I use mayo is if my protein is a tin of tuna. The rest of the time I usually use a sunflower oil spread, unless the main content is something spreadable, like houmous.
On the other hand, my companion in life will, more often than not, use bread unadorned with anything. But then that’s soemone who regards tuna, whether fresh or tinned, as only fit for cat food.
