Tinned-Salmon Niçoise Sandwich

Preparation

1. Step 1

   Using a slotted spoon, gently lower 2 large eggs into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil, 8 minutes. Transfer to a bowl of ice water and let cool.

   Step 2

   Meanwhile, whisk zest and juice of 1 lemon, 2 oil-packed anchovy fillets, finely chopped, 2 small garlic cloves, finely grated, and ¼ cup mayonnaise in a small bowl. Taste anchovy mayo and season with kosher salt if needed.

   Step 3

   Place two 6-oz. cans salmon, preferably wild and smoked, in a medium bowl and gently break up into large pieces with a rubber spatula or large spoon. Add 1 small red onion, thinly sliced, ½ Persian cucumber, quartered lengthwise, cut into ½" pieces, 1 cup torn sweet basil leaves, ⅓ cup drained Peppadew peppers in brine, sliced, ⅓ cup mixed olives (such as Kalamata and Castelvetrano), pitted, sliced, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. drained capers; season with salt and freshly ground black pepper. Mix gently to combine. Taste and add up to 1 Tbsp. Peppadew brine to sweeten if needed.

   Step 4

   Peel eggs and slice crosswise. Slice 1 baguette in half lengthwise; spread cut sides generously with anchovy mayo and 2 Tbsp. whole grain mustard. Arrange 2 cups baby arugula on bottom half and layer with 2 medium heirloom or vine-ripened tomatoes, thickly sliced. Spoon salmon mixture over; tuck eggs into gaps. Close up sandwich and cut crosswise into quarters.