Originally Posted by
JBord
Unfortunately the airport sub shops don't usually give me that option
. But that is how I'd do it at home. In fact, I put the condiments in the middle too. When I'm feeling really reckless, I'll put a slice of cheese on each piece of bread - double the cheesy calories but it's a great sealant. I'm never going to bring a sandwich from home on a plane though, or really anything that doesn't come pre-packaged.
A sandwich from home is the best sandwich you can have. (Ok, I'll qualify that - a sandwich that I would make for myself from my home ...)
1) Use sturdy roll, such as a crusty sourdough.
2) Keep the liquidy stuff to minimums, but don't be afraid of them.
3) Consider a less fragile green, such as arugula.
4) If the center of the tomatoes are really wet, take some of that out. Or use some dried ones.
5) Wrap in a paper towel lined piece of foil.