Actress Tamzin Outhwaite and perfect housewife Anthea Turner are sharing their sandwich secrets with the nation to mark National Sandwich Week (11 -17 May).

Tamzin's all time favourite is taramasalata and watercress in wholemeal pitta bread. "This is really delicious and only takes a minute to make. Watercress is really healthy and the taramasalata is high in beneficial unsaturated fats and light on unhealthy saturated fats."

In true perfect housewife fashion, Anthea likes to use up the left-overs from the weekend and lists her favourite lunchtime sandwich as a Chicken Wrap with Salsa, Guacamole and Sour Cream. "I use up the roast chicken from the Sunday lunch and then add some fresh dips to it to create this delicious and nutritious wrap. And then I can use the rest of the dips for when my friends come round."

Fresh dips make a great alternative to butter, margarine and mayonnaise and as well as adding "oomph" to your lunchtime sarnie, will save you calories too. Swap a tablespoon of butter for Tzatziki and you'll save 91 calories, Guacamole, 83 calories, Sour Cream and Chive, 63 calories, or 45 calories with Onion and Garlic dip.

So whether you're making a sandwich to enjoy at home or to take into work, knocking them up has never been as quick and easy, and with over 45 different flavoured fresh dips available you'll never get bored.

Why not try your hand at these "dip-licious" sandwiches:

Tamzin's Taramasalata and Watercress Pitta

Serves 1

Ingredients

1 wholemeal pitta bread

tbsp Taramasalata dip

A handful of watercress

Method

Lightly toast the pitta bread. Use a knife to slit the pitta down one side and open out to make a pocket - careful as there will be lots of steam. Cool slightly then cut in half.

Spread the Taramasalata inside the pitta, fill with watercress and serve.

Anthea's Chicken wrap with Salsa and guacamole and Sour Cream.

Serves 1

Ingredients

1 large seeded tortilla wrap

1 Tex Mex multi pack containing Guacamole, Salsa and Sour Cream and Chive

50g/2oz cooked chicken breast, broken into pieces

50g/2oz red and yellow pepper sticks

25g/1oz shredded little gem lettuce

Method

Place the wrap on a clean board. Spread about 2 tbsp of Salsa dip all over the wrap. Next spoon about 2 tbsp Guacamole on the centre of the wrap. Top the Guacamole with the chicken, pepper sticks and finally the lettuce.

Spoon about 2 tbsp Sour Cream and Chive dip over the vegetables and chicken. Now with the line of chicken and vegetables lying horizontally to you, fold over the two vertical edges and start rolling up the wrap away from you to enclose the filling.

Use a sharp knife to cut the wrap in two before serving. Once filled its best to serve the wrap within 3 hours or it will become soggy.