Tinned Salmon Niçoise Sandwich

Ingredients

• 2 large eggs
• Zest and juice of 1 lemon
• 2 oil-packed anchovy fillets, finely chopped
• 2 small garlic cloves, finely grated
• ¼ cup mayonnaise
• Kosher salt
• 2 6-oz. cans salmon, preferably wild and smoked
• 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; plus 1 Tbsp. brine (optional)
• ⅓ cup mixed olives (such as Kalamata and Castelvetrano), pitted, sliced
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. drained capers
• Freshly ground pepper
• 1 baguette
• 2 Tbsp. whole grain mustard
• 2 cups baby arugula
• 2 medium heirloom or vine-ripened tomatoes, thickly sliced

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