Yield: 24 servings.

4 lb. yellow-flesh potatoes

24 focaccia rolls

3 lb. water-pack tuna, drained

4 lb. sliced tomatoes

1 cup extra virgin olive oil

½ cup capers

as needed, salt and black pepper

as needed, hard-cooked eggs

12 cups blanched haricots verts

as needed, green and black olives

Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½" thick slices.

For each sandwich: Cut 1 roll in half horizontally. Layer bottom half of roll with 2 oz. tuna, 3-4 tomato slices, and 3-4 potato slices. Drizzle with 2 tsp. olive oil, sprinkle with 1 tsp. capers, salt and pepper. Close roll or serve open-face. Garnish plate with 1 quartered egg, ½ cup haricots verts and olives.