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Hiker's Veggie Sandwich

Pack your lunch box and get out there on the trail this weekend! This recipe features many fresh, local veggies and the delicious bread from Wolfmoon Bakery to replenish your energy after a long hike!

Marketplace Purchases:

  • Salad mix (Circe’s Garden or Fawcett Creek Farm)

  • Deli Mix Microgreens (North Coast Micros)

  • Zucchini (Josi Farms)

  • Garden Hembree Havarti (Nestucca Bay Creamery)

  • Spicy Bread & Butter pickles (Gingifer’s Kitchen)

  • Extra Virgin Olive Oil (Durant Olive Mill)

  • Black Pepper Salt (Jacobsen Salt Co)

Other Ingredients:

  • Your favorite bread from Wolfmoon Bakery

  • Hummus

  • 1 tomato, sliced


  1. Heat 1 tablespoon of olive oil in a pan. Slice your zucchini into long, ¼-inch thick slices. Fry on both sides until golden brown. Add salt and pepper to taste. 

  2. Toast your bread. Spread the hummus on both pieces of bread, and layer the zucchini, cheese, tomato, lettuce, microgreens, and pickles. Enjoy!


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