Mortadella and Fontina Slab Pie

Ingredients

• 1 Tbsp. unsalted butter
• 1 medium bulb fennel, thinly sliced into 1⁄2 inch long pieces (1 cup)
• Salt
• Freshly ground black pepper
• 2 tsp. Dijon mustard, plus more for serving
• 1 egg, beaten
• 1 sheet frozen puff pastry (14 oz.), thawed in the refrigerator (2-3 hours)
• 8 oz. very thinly sliced mortadella
• 4 oz. shredded fontina (1 1⁄4 cups)

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