How to make a first-class sandwich for a flight

Courtesy nurpax/Flickr

There is no such thing as a free lunch. Pretty soon, there will be no such thing as free pretzels on a flight, either.

On March 1, Continental stopped giving free snacks to coach-class passengers on its domestic flights. Continental is copying the no-snacks policy of its merger partner, United. [This move was first reported by Cleveland's The Plain Dealer.]

Delta, Southwest, and Frontier are among the last holdouts in offering snacks.

So…what to eat?

For flights of two hours or less, pack nuts. Walnuts and almonds are some of the high-protein, low-calorie options.

For longer flights, try crackers and cheese sticks, or fruit and granola bars.

What about making a sandwich? In 2007, Budget Travel checked in with the executive chef of New York City's popular sandwich chain 'Wichcraft for advice.

Follow these tricks, and your sandwich will stay appetizing for hours.


Go for thick bread. Bagels, baguettes, and ciabattas—soak up flavors without getting soggy. (If you're conscious of carbohydrates, use a whole wheat tortilla instead—but toast it first by holding it over your stovetop's flame until lightly brown.)

Mustard travels well. It packs a lot of flavor, and it doesn't spoil. At your airport food court, grab a single-serve package for your flight. (Hate mustard? Try a dab of olive oil or pesto, instead, because either one will stay fresher longer than mayonnaise.)

Skip the meat. It won't stay well.

Go for romaine lettuce. It retains its crispness for hours on end.

Use cheese. (Assuming you're not lactose intolerant, of course). Cheese—especially hard, aged cheese—can stay at room temperature for many hours.

Wrap your sandwich in wax paper. Then cut it in half before you hit the road.

Fruit can cleanse your palate. Pack sliced fruit, like watermelon, in a plastic food container.

So, what are your tips for packing snacks and sandwiches for a flight? Please share 'em, by posting a comment below.


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