Mortadella Pistachio Sandwich

For 2 servings, prepare 2 ciabatta rolls, 100 g mortadella, 1 burrata, 2 tablespoons pistachio paste, 30 g arugula, 1 tablespoon crushed pistachios, 1 teaspoon extra virgin olive oil, and 1 teaspoon balsamic glaze. Wash the arugula and dry it thoroughly. Split the burrata and drain excess moisture if needed so the bread does not soften too quickly. Cut the ciabatta horizontally and heat a dry pan over medium-low heat. Toast the cut sides for about 2 minutes, removing the bread when the edges are crisp but the rolls have not become hard. While the toasted surfaces are still warm, divide the pistachio paste between them and spread it thinly all the way to the edges. Place the arugula on the bottom halves. Fold the mortadella into loose layers instead of flattening the slices, preserving height and a tender bite. Add the burrata and scatter the crushed pistachios over it. Drizzle the olive oil and balsamic glaze in thin lines so the filling does not slide. Cover with the top halves and press with the palm for only about 3 seconds to secure the layers. Stop if the filling begins to move, then cut each sandwich in half and serve immediately.