I spent the weekend traveling to and from Baltimore for a friend’s wedding; it seemed to be the weekend of veggie sandwiches, as those were the most appealing and portable option I found on the fly—here, there, and in between. At DFW, I grabbed a Caprese Sandwich ($6.50) from Au Bon Pain before boarding; it’s just a baguette with fresh mozzarella, tomatoes, and pesto, so is bound to improve as summer approaches and the tomatoes get better; it was certainly more healthful and fresh-tasting than the terminal’s other to-go offerings, and beats paying several bucks for a “snack” (mostly junk food) on the airplane, where even a bag of peanuts isn’t free anymore. While staying at the Hilton BWI, I ordered the Grilled Vegetable Stack Sandwich (about $10), which is a whole-wheat hoagie bun spread with pesto and piled high with grilled vegetables. It made for a satisfying supper, though I’d go with a side salad instead of fries both for health and because French fries brought in room-service covered dishes tend to steam themselves before you can enjoy them, totally obliterating the point of such an indulgence. And at BWI, for the flight back, I ordered a Vegetarian Sandwich ($4.50)—a whole-wheat roll with fresh thinly sliced mushrooms and three cheeses plus lettuce, tomato, pickles, onions, and your choice of dressings—from Potbelly Sandwich Works, which also has location on University Drive by TCU. Traveling can sometimes leave vegetarians feeling a little weary of explaining to restaurant personnel how to create a meatless option from the ingredients at hand (if you’ve ever persuaded McDonald’s to make you a bun with only cheese, lettuce, tomato, and condiments, you know what I mean), so it’s encouraging to see that some deliberately meatless offerings are becoming more mainstream.