Club Sandwich with Mortadella, Buttered Fennel, Asparagus and Pistachio Pesto

Method

1. Blanch fennel in boiling water for 5 minutes. Drain and set aside.
2. Trim asparagus, keeping only the tips; slice the tips thinly lengthwise and set aside raw.
3. Make the pesto: in a blender, combine pistachios, raw asparagus tips, extra virgin olive oil, salt, and pepper. Blend until smooth, adding more oil if needed. Set aside.
4. In a non-stick pan, melt a knob of butter. Add the blanched fennel, a splash of cream, and thinly sliced leek. Season with salt and pepper. Cook until creamy and the liquid is absorbed.
5. Grate Parmigiano Reggiano over the fennel mixture and stir to combine. Keep warm.
6. Slice the Roscioli bread into three slices per sandwich. Toast the two outer slices in butter on one side only (the side that will be the exterior of the sandwich). The middle slice remains untoasted.
7. Spread a thin layer of pistachio pesto on the toasted side of the bottom slice, and on both sides of the middle slice.
8. On the bottom slice, layer ripe Merinda tomato slices, a pinch of salt, then generous slices of mortadella.
9. Spoon the creamy fennel mixture over the mortadella.
10. Place the middle slice on top, then add another layer of tomatoes and mortadella if desired.
11. Spread a little more pesto on the toasted side of the top slice and close the sandwich.
12. Cut the sandwich in half diagonally and serve.