Miles Recipe

Prep bread

Split the ciabatta rolls horizontally. If desired, lightly toast the cut sides under a broiler or in a dry skillet for 1–2 minutes until just golden and slightly crisp. Set aside to cool briefly.

Season arugula

In a small bowl, toss the arugula with the 2 tsp extra-virgin olive oil, 1 tsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently to coat and set aside.

Assemble mortadella layer

Spread 1 tablespoon of basil pesto evenly on the bottom half of each toasted roll (use 2 tbsp per sandwich if you prefer more pesto). Layer about 100 g (roughly half of the mortadella) of thin mortadella slices over the pesto on each sandwich, folding slices as needed to create even coverage and a little loft.

Add burrata

Gently tear each burrata ball into 2–3 large pieces and place evenly over the mortadella on both sandwiches. Let some of the creamy interior remain intact so it will ooze slightly when pressed.

Finish with greens and nuts

Pile the dressed arugula on top of the burrata. Sprinkle the roughly chopped roasted pistachios evenly between the sandwiches (about 1.5 tbsp per sandwich). Drizzle a light additional 0.5 tsp olive oil across both if burrata looks dry.

Close and press

Close the sandwich with the top roll. Press gently to compact the layers slightly so the burrata and pesto bind the ingredients. If serving later, wrap in parchment and let sit 5–10 minutes so flavors meld.

Plate and finish

Slice each sandwich in half on the diagonal. Sprinkle a pinch of flaky sea salt and extra pistachio (about 0.5–1 tbsp split between sandwiches) over the exposed burrata/greens. Serve immediately.

For extra brightness, serve with lemon wedges on the side so diners can add a drop of fresh lemon juice. For spice, offer crushed red pepper or a drizzle of aged balsamic.