Heat a drizzle of oil with a clove of garlic in a non-stick frying pan.
Cut the chard, add it to the pan and cover it with a lid. add it to the pan and cover it with a lid. Cook for a few minutes until the chard leaves become crispy.
In the meantime, melt the butter in a saucepan over a low heat. Add the flour and stir until you obtain a creamy sauce. Remove from the heat and whisk in the milk, adding additional milk until it thickens to a creamy mixture similar to béchamel sauce. Add salt and pepper to taste. Sprinkle with plenty of grated Parmigiano Reggiano and stir until everything is well mixed.
Cut two slices of bread and heat them on a lightly buttered non-stick frying pan.
Layering: lay the chard leaves on one slice of bread. Add the Parmigiano Reggiano béchamel and then the slices of Salame Brianza PDO. Top with the other slice of the turmeric bread roll.
