For some reason, I always get excited to eat when I'm on airplanes. Maybe it's because it breaks up the monotony of air travel, or because it reminds me of when I still romanticized flying and airline food. But I'm sure I don't have to tell you this: it's almost always a disappointment.
Now, after the six-layer sandwich in Taiwan, I found another winner. On a recent flight out of LAX, I picked up this roasted vegetable melt at one of those Wolfgang Puck places. Dare I say, it would have been delicious even if I hadn't eaten it on a tray table. The bread tasted like Puck's renowned pizza dough, stuffed with assorted, tender roasted vegetables and goat cheese. The best part: it stayed warm through takeoff and as I slowly savored it.
My hometown isn't the part of Florida known for its Cuban sandwiches. But we have enough Cubans in Pensacola (like, one family) to bring an excellent Cuban restaurant, which happens to be at the airport.
When I arrived way too early for my flight out of town, I got to enjoy an excellent coda to my fried seafood bonanza: a midday Cuban mix. A cubano consists of roasted pork, thinly sliced ham, cheese (usually Swiss), mustard, and pickles, pressed on French-style bread (most authentically, Cuban bread). For all of the history and firsthand deliciousness . . . keep reading.
To kick off my Dublin sandwich coverage, here's a sandwich that has nothing to do with Ireland. But doesn't it look delicious? On our way to the airport, I made a not-so-quick stop at Saigon Sandwiches in the 'loin, and Andrew swung by to pick me up in a cab.
A bit excessive? Sure. But it beats crappy airport food. After all, it's important to start a vacation off on the right foot, and sometimes, that means starting at Saigon Sandwiches. What's the most ridiculous thing you've ever done to secure good food for a flight?
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