How to make a first-class sandwich for a flight
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.]
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.
Follow these tricks, and your sandwich will stay appetizing for hours.
MAKE A FIRST-CLASS SANDWICH
• 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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