Rolled sandwich with red radicchio and cheeses

INGREDIENTS
4 slices crustless sandwich bread
1 long head red radicchio
8/10 slices Emmental
50 g Fontina or melting cheese
1 teaspoon turmeric
80 g diced smoked or unsmoked pancetta
Extra virgin olive oil
Salt, pepper
TOPPING
1 egg
3/4 tablespoons milk
Salt
3/4 tablespoons Parmigiano
I heat a little oil in a frying pan and brown the pancetta for a few minutes.

I add washed, shredded radicchio and cook through with a little salt.

I line up the bread slices on a board.

I overlap slightly and flatten with a rolling pin.

They should form a firm, even sheet.

I cover with Emmental slices.

I spread the radicchio evenly.

I add the coarsely grated chosen cheese and turmeric.

I gently roll up fairly tightly.

I form a log, wrap tightly in cling film and refrigerate for half an hour.

I beat an egg with a little milk and a pinch of salt in a bowl.

I place the roll seam-side down on a parchment-lined tray, brush with all the egg to absorb evenly, and grate Parmigiano over it.

I bake at 180°C for 15/20 minutes until golden.

I let cool a little and slice.
Excellent with aperitifs.