Pan Bagnat Beach Sandwiches

Pan Bagnat are the perfect sandwich for the beach, a picnic or just sitting in the backyard in the summer. Pan Bagnant sandwiches are essentially a pickled tuna sandwich with tomatoes and jammy eggs.

Why You’ll Love This Pan Bagnat Sandwich

Pan Bagnat essentially means soaked bread in French and because of that, you can expect a super tasty, overdressed (in the best way) sandwich that is even better the longer the flavors meld together. This makes it the perfect beach sandwich. The tuna mix has tons of pickled veggies like cherry peppers, capers and olives. It also has jammy eggs, heirloom tomatoes, arugula and red onion.

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Pan Bagnat Beach Sandwiches

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Ingredients

The Tuna:

• ▢ 1 Can of tuna Around 5 oz
• ▢ 2 tbsp Red wine vinegar
• ▢ 3 tbsp Olive oil
• ▢ 1 Small shallot diced
• ▢ 1 tbsp Capers, chopped 
• ▢ 1 tbsp Chopped cherry peppers
• ▢ 1/2 A lemon 
• ▢ 1/4 cup Chopped parsley 
• ▢ 1/4 cup Chopped castelvetrano olives 
• ▢ 1/4 cup Kalamata olives
• ▢ Sea salt
• ▢ Pepper

The Rest:

• ▢ 2 Eggs
• ▢ Tomatoes
• ▢ Arugula
• ▢ Red onion, sliced
• ▢ Fresh basil
• ▢ Red wine vinegar 
• ▢ Ciabatta bread or another thick baguette 

Instructions 

• Bring a pot of water to a boil and add eggs. Cook for about 7-8 min for a slightly jammy egg. Transfer to an ice bath to stop the cooking. When cool enough to touch, peel the eggs.
• While the eggs are cooking, start preparing the tuna by mixing tuna with vinegar, olive oil, shallot, capers, olives, lemon, peppers and parsley. Season to taste with salt and pepper. The tuna is should have extra dressing, it’s meant to be an overdressed sandwich.
• Slice bread and spoon the tuna mix over top. Add a bit more of the dressing over top. Add fresh basil, sliced hardboiled eggs, tomatoes, sliced red onion and arugula. Drizzle with more red wine vinegar and wrap up sandwich. Sandwich will be better the longer the flavors meld together so it really is the perfect beach sandwich! 

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