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
small crusty roll, with a firm, chewy crumb
garlic clove, peeled
Extra-virgin olive oil
Juice of 1/2 a small lemon
oil-cured black olives, pitted and cut in half
orange zest, preferably from an organic orange (use a zester to create thin strips)
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.