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&nbsp;<strong><a href="http://books.google.com/books?id=rf2vlOP_0xMC&printsec=frontcover&dq=viana+la+place+panini+bruschetta&hl=en&sa=X&ei=NhQZVN7vO5LLgwTcxoGYDA&ved=0CCgQ6AEwAA#v=onepage&q=viana%20la%20place%20panini%20bruschetta&f=false">Panini, Bruschetta, Crostini: Sandwiches, Italian Style</a></strong> (William Morrow, 2002)

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