Recipes for the Skintrack and Après: Pesto and Avocado Sandwich

Backcountry fuel often comes in single-serving, individually wrapped packages, but there’s a way for your transition bites to be more creative and Earth-friendly: Bring them from home. Beyond Skid cookbook author Lily Krass brings us another skintrack treat.

Pesto and Avocado Skintrack Sandwich

Makes 2 sandwiches

Keeping a jar of homemade pesto in the fridge is an easy way to elevate your skintrack sandwiches. I think of this one as a boujee breakfast sandwich, with all that green goodness that we rarely eat in the mountains. It’s hard to find ways to sneak spinach and kale into a ski tour, but the result is a hearty summit sandwich that makes for a refreshing departure from all that convenient processed sugar we inevitably turn to to fuel ourselves. 


1 Tbsp. butter

3 eggs

1/4 tsp. salt

2 Tbsp. goat cheese

4 slices whole wheat bun or sourdough bread

1/4 cup kale pesto (homemade recipe here)

1 ripe avocado

Salt, to taste

2 oz. sharp cheddar 

Handful sprouts or spinach


  1. Heat a nonstick skillet to medium with butter.
  2. Crack eggs into a small bowl and whisk in salt and goat cheese. 
  3. Pour eggs into the skillet and let cook until the egg settles, then fold and cut into two pieces. 
  4. Place bread in the toaster. 
  5. Lather one slice with pesto and spread avocado over the other. Sprinkle avocado with salt. 
  6. Layer the cheese over the pesto, add the egg, then sprouts or spinach before topping everything with the avocado slice. Let cool for 5 minutes, then wrap tightly in foil or a reusable bag. 
  7. Repeat for both sandwiches. 

Lily Krass is a freelance storyteller based in Jackson, Wyoming. She is the co-author of Beyond Skid: A Cookbook For Ski Bums, a collection of dirtbag-friendly recipes inspired by mountain town life. Check it out here: beyondskid.comIn Issue 147, The Huts Issue Lily Krass shares tips and tricks (and a couple more recipes) for homemade skintrack snacks. Pick up a copy and learn

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  1. Frank Squaglia says:

    I love your Magazine! By far the best snow sports periodical publication. I like that you have included so much about climate change and environmental stewardship. So it was disappointing to see a photo of meat and cheese on your recent article
    “How To Make Your Own Backcountry Snacks”. The single largest reduction a skier can make toward lowering green house emissions and reducing their carbon foot print is to adopt a plant based diet. It has more impact than buying an electric car or going solar (there is much scientific research to support this claim). It would be great to see your earth saving enthusiasm carry over into when writing and editing ski food articles.
    Keep up the good work.

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