Peel the carrots, cut them into very thin slices and put them in a saucepan with a drizzle of olive oil, a clove of garlic and half a chilli.
Add the turmeric, toast it for a few seconds and then add a glass of water and leave it to cook.
In the meantime, cut the Cotechino Modena PGI (that you have previously cooked) into slices about 2 cm thick.
Beat two eggs in a bowl using a fork and add a little water.
Dust the slices of cotechino in the flour, then dip them in the egg mixture and finally coat them with the panko.
Fry the cotechino slices, better if only one or two at a time, in a frying pan with very hot seed oil.
Slice the bread and start assembling the sandwich starting from the bottom with the potatoes, then the pink radicchio and finally a slice of cotechino fried in the panko.
