The Unvegan

While there is no shortage of donut shops in LA, in Boston you can’t walk for more than five minutes without seeing a Dunkin’ Donuts. It’s like the city runs on this doughnut franchise. So, before I parted ways with Boston, I made sure to stop at the Dunkin’ Donuts in Boston’s Logan Airport to grab something to eat.

I was expecting to be stuck eating a doughnut for dinner, but instead I found that Dunkin’s had started offering flatbread sandwiches, and for pretty cheap. None of them really had vegetables, but I ordered the Chicken Parmesan flatbread one thinking it was the most dinner-like of all.

I watched sadly as the woman behind the counter opened up a freezer, unwrapped a sandwich in plastic, then put it in a high-speed toaster. I had assumed the ingredients were so basic that they could be prepared on the spot, but apparently I was wrong. Even if the sandwiches had all been created that morning, I was disappointed.

After the rapid toasting, my sandwich was ready. I took it to my gate, had a seat and opened it up. Inside the paper wrapping were the basic components of a chicken parmesan sandwich, bread, cheese, chicken and tomato sauce. With their powers combined, they created a pretty average sandwich. It wasn’t a terrible choice for someone on the go, but there is so much potential for sandwich greatness in the world that one should never have to settle for the Dunkin’ Donuts flatbread sandwiches when other choices exist.