An ideal lunch for the many mountain adventures available in Western North Carolina, the Napa Sandwich can be put in a backpack for hikes, mountain biking and picnics—all while proving that meals on the go can be just as tasty as meals in a city restaurant. 

“Clark and I created the Napa Picnic Sandwich after a trip to Napa, CA, where we had a lovely time tasting our way through the area,” says Suzy Neal. “We picked up a similar sandwich on the way to a remote winery, where we enjoyed the sandwich with wine amongst the vines.” 

Napa Sandwich 

1 Ingles bakery French baguette 

2 tablespoons Laura Lynn salted butter, softened 

2 tablespoons Laura Lynn coarse ground mustard 

¾ pound ham, deli sliced 

4 tablespoons Unicoi Preserves Salted Caramel Peach Spread 

¼ pound Havarti cheese, deli sliced 

¼ pound lacey Swiss cheese, deli sliced 

1 cup Harvest Farms organic spring mix lettuce

Cut the baguette in half horizontally. Hollow out some of the bread from the inside of the top half. Spread butter on the cut sides of both the top and the bottom of the bread. Spread mustard on the bottom of the bread. Layer ham, salted caramel peach spread, Havarti, and Swiss cheeses. Top with lettuce. Add top of baguette to sandwich, press firmly, and wrap to travel. Cut and serve when you’re ready to picnic.