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* Use spice rubs or glazes instead of messy sauces to flavor meat, poultry and fish. Ming Tsai rubs a five-spice mixture onto his chicken and brushes the pork in his sandwich with a hoisin glaze. For recipes that do need a dressing, such as Craig Shelton's roasted vegetables, try a light vinaigrette.

* Make sure your sandwich bread is sturdy. Buy whole loaves and cut them into thick slices at home; avoid presliced loaves--the pieces are too flimsy. Choose dense breads or ones with thick crusts, such as the baguette Teresa Barrenechea reaches for when making her ham-omelet sandwich.

* Pack foods that don't require a knife. If you're bringing poultry, such as Tsai's chicken, carve it into eight pieces, not four; it will be easier to eat. Barrenechea's Russian salad is perfect fork food.