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:
- Use crusty breads like ciabattas or baguettes for tuna salad or other moist fillings.
- Spread condiments on opposite sides of the sandwich to max out flavors.
- Hard, aged cheeses travel best. Use slices to insulate between layers.
- 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.
- Fennel and thinly sliced cucumber can sub for lettuce—which wilts quickly.
- 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.
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