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First class sandwich for a breakfast on board the plane

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Travel Articles >> Avia Travel

To make such sandwich like they serve you with in planes, use crackling bread, and instead of leaves of salad add to it thin cut fennel.

Sisha Ortuzar, the chief-cook of a network of snackbars " Wichcraft chain ", gives advice.

* Bread. As the stuffing is juicy enough - salad from tuna and tomatoes - it is better to use firm bread with a crust. It will absorb juice and aroma and thus will not become soft. Only for simple sandwiches, with cheese or with a ham, it is possible to use the usual cut long loaf.

*Seasonings. It is better to put seasonings on different sides to avoid mix. For making sandwich juicy add olive oil instead of mayonnaise. Mustard also endures travelling well - it does not spoil and keeps taste.

*Cheese. Do not worry, that cheese will be not in the refrigerator during some hours, the majority of sorts can perfectly be stored at room temperatures. It is better to choose firm long-term cheese instead of fresh one. Besides the slice of cheese serves for layering of the sandwich.

*Meat. Use ham, salami or bacon - they can be stored for a long time. If you prefer bacon prepare it carefully.

*Fennel. It is usual to put leaves of salad but as soon as they are in contact with something oily, for example, with mayonnaise, they lose the properties. Therefore we recommend you to use fennel (sweet dill), it remains crackling and fresh during long time. Cucumbers are also a nice choice.

And, finally, wrap your sandwich with an easy breathing paper, and only after that you can pack it in polythene or other water-proof material. Your "lux class" sandwich is ready.

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Article Submitted On: November 9, 2007