Roast beef pan bagnat

Method

1. Bring a saucepan of water to the boil, then add the eggs and cook for 7 minutes. Lift them out with a slotted spoon and plunge into cold (ideally iced) water to halt the cooking process. Add the green beans to the pan with a big pinch of salt and cook for 4 minutes, then plunge them into the cold water too.
2. Once cool, drain the beans and put them in a bowl. Dress with the olive oil and lemon zest, then set aside. Put the sliced onion in a bowl and cover with cold water.
3. For the mayo, grind the garlic and anchovies using a pestle and mortar until they break down into a paste. Add the capers and olives a few at a time, and grind between each addition to create a thick, rough paste. Stir in the mayonnaise, then season with pepper and a squeeze of lemon.
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4. Peel and slice the eggs, then drain the onions.
5. To assemble the sandwich, halve the focaccia horizontally, then spread both sides with the tapenade mayonnaise. Arrange the onions over the base, then top with an even distribution of the green beans and basil leaves. Place the tomatoes in a layer on top, then add the beef. Lay the sliced eggs on top, then cover with the lid. Wrap tightly with a sheet of baking paper, then a sheet of foil. It’ll keep in the fridge for up to 24 hours. Try to give it at least an hour so the flavours mingle before slicing.