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Author Notes: This sandwich recipe is unusual in its simplicity, but still manages to teach us a few things we didn't already know. Yes, you can, and should, make olives into a sandwich, and an olive sandwich into lunch. But, more than that, you can use La Place's panino techniques any time: Swipe a little garlic on your bread before you layer on tomatoes or cured meats. Or douse it in lemon and olive oil first (try this under a slab of fresh mozzarella). Consider zest. Fill a roll with marinated mushrooms, or roasted peppers, or pickles, and not much else. Recipe from Panini, Bruschetta, Crostini: Sandwiches, Italian Style (William Morrow, 2002) —Genius Recipes
Makes 1 panino
- 1 small crusty roll, with a firm, chewy crumb
- 1 garlic clove, peeled
- Extra-virgin olive oil
- Juice of 1/2 a small lemon
- 8 oil-cured black olives, pitted and cut in half
- 1 teaspoon orange zest, preferably from an organic orange (use a zester to create thin strips)
- Slice the roll in half horizontally. Pull out a little of the inside of the bread to form shallow hollows.
- Cut the garlic clove in half. Rub the inside of both halves of the bread with the cut garlic cloves. You can determine how much flavor you want by how hard you rub the clove into the bread.
- Drizzle the bread generously with olive oil and lemon juice.
- Nestle the olives into the bottom half of the roll, sprinkle with orange zest, and cover with the other half.
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