5 Ingredients or Fewer

Viana La Place's Umbrian Black Olive Panino

September 16, 2014
Photo by Mark Weinberg
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)
In This Recipe
  1. Slice the roll in half horizontally. Pull out a little of the inside of the bread to form shallow hollows.
  2. 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.
  3. Drizzle the bread generously with olive oil and lemon juice.
  4. Nestle the olives into the bottom half of the roll, sprinkle with orange zest, and cover with the other half.

See Reviews

See what other Food52ers are saying.

  • The Pontificator
    The Pontificator
  • Cheri Mayell
    Cheri Mayell
  • michelle
  • Marcella Hazan
    Marcella Hazan
Genius Recipes

Recipe by: Genius Recipes

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.