Delifrance pinsa tonda with roasted fennel

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1. Wash and chop up the fennel bulb, add fennel seeds, salt and pepper to season and olive oil into a bowl. Place mixture in foil and place on oven tray. Bake for 1 hour at 200°c or until soft. Blend until smooth and set aside to cool.
2. In a mixer- whip up crème fraiche with the juice of ¼ lemon and lemon zest. Finish with chopped chives.
3. Preheat the oven to 200° degrees and bake 4 rolls for 3-4 minutes. Set aside to cool.
4. Slice the 4 pinsa tonda rolls in half lengthways. Spread on the bottom layer firstly the roasted fennel puree, then 2 slices of Mortadella per roll. Finish with a dollop of lemon and chive crème fraiche, top with chopped pistachios. Place lid on sandwich and serve.