Do you have a microwave at work?

Yes. Short term, I'd pick up a roasted chicken, good yogurt with lower sugar levels, portable fruit, salad makings (salads take minimal time to prepare and are nice to have at work), portable veggies like baby carrots, and lower sodium soups, chili, and baked beans.

But what really works best is cooking on weekend and eating from that all week with some extras like veggies/fruit. I like making stir fries with rice or slow cooker dishes or good lasagne on weekends. Then I cart in my lunch all week in lunch bot containers and a soup container I found on Amazon.

Maybe not that different from a cold cut sandwich, but I like to get crackers (or bread) a wedge of cheese (this week it's manchengo) a tart apple, and some variations of snacks. Olives, almonds, dried cranberries, currants, artichoke hearts, roasted peppers...whatever sounds appealing. You can add a couple cold cuts if you like. Usually I just bring crackers, an apple, and some cheese but you can dress it up or down as much as you like. I find the variation more appealing and interesting to eat than a sandwich.

I like the cook-on-a-weekend approach myself. In a good week, I have a menu planned out where what I cook for dinner carries over to be work lunches the next day. (They're not all good weeks. This one isn't).

So my store-boughten lunches are a lot like thankyouforyourconsideration's. I like

-a container of hummus
-some crackers (the Everything crispbread kind are nice)
-some grape tomatoes
-some BabyBel cheeses or other small servings of cheese
-a can of almonds
-an apple or so

If you have access to boiling water, you could bring in some couscous, a bouillon cube, some cooked veggies (I'm thinking roast Mediterranean veggies, you know, onions, peppers, zucchini, eggplant, roasted in olive oil with herbs and garlic) and some cold roast chicken.

Dissolve the bouillon cube in boiling water, add to the couscous, when it's fluffy, add the other stuff, stir it all up to warm through the meat and veg, and eat.

I really wish I needed some Lunchbots.

thannkyouforyourconsideration, there's a name for that type of lunch. It's a ploughman's lunch, and it's my favorite too. If you get serious about toting a ploughman's lunch, consider buying a dabba (AKA a tiffin tin.) They're great for keeping the guts of your sliced tomato from soggifying your crackers.

Thanks workerant, those look really cool! I've heard it called a ploughman's lunch, but only when meat is included and I normally skip the cold cuts. This one looks cool: tiffin tin.