Pan Bagnat Niçoise Tuna and Tomato Sandwich

Ingredients

• 4 large eggs
• 3/4 pound (340g) fresh fava beans pods, optional (see notes)
• 1 1/4 pounds (570g) very ripe summer tomatoes, divided (see notes)
• Kosher or sea salt
• 1 medium green Cubanelle pepper or green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings
• 1 whole marinated artichoke heart (about 2 ounces; 57g), sliced into 1/4-inch-thick wedges (optional)
• 1 French breakfast radish, very thinly sliced crosswise (optional)
• 1/2 cup pitted Niçoise olives (1 ounce; 30g), halved lengthwise
• 2 scallions, white and light green parts sliced very thinly on the bias
• About 8 fresh basil leaves, roughly torn by hand
• Extra-virgin olive oil, for drizzling
• Red wine vinegar, for drizzling (optional)
• 2 medium cloves garlic, lightly smashed with the broad side of a knife
• 4 sandwich rolls (about 4.5 inches wide)
• One 5-ounce (142g) can tuna, preferably ventresca, drained and flaked (see notes)
• 8 oil-packed anchovy fillets (optional)
• Freshly ground black pepper, if desired

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