Tips for Tasty In-Flight Fare
In the era of no-frills flying, expert advice on how to pack a sandwich that will satisfy
By Sophie Goldstein,  Newser User
Posted Nov 19, 2007 6:04 AM CST
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(Newser) – With no-frills flying leaving the provisions up to you, packing your own sandwich beats stale airport fare by a mile. Sisha Ortuzar, executive chef at  New York's 'Wichcraft, gives Budget Travel tips for a tasty sandwich that'll survive hard travel:

  1. Use crusty breads like ciabattas or baguettes for tuna salad or other moist fillings.
  2. Spread condiments on opposite sides of the sandwich to max out flavors.

  1. Hard, aged cheeses travel best. Use slices to insulate between layers.
  2. Well-cured meat like prosciutto, serrano ham, and salami is best for an unrefridgerated 'wich. If using bacon, cook it slow until it's crisp.
  3. Fennel and thinly sliced cucumber can sub for lettuce—which wilts quickly.
  4. Wrap the sandwich in light, thin paper and slice in half. Then wrap it in wax or butcher paper, which can double as a plate.