For chicken Alfredo: Cook pasta according to package directions. Drain and reserve cooking water. Set aside. Place 1.5 tablespoons butter in saucepan. Add sliced garlic and pinch of salt and pepper. Cook over medium heat several minutes, until garlic becomes golden, softens and begins to caramelize. Add heavy cream and remaining 1.5 tablespoons butter; simmer mixture 5-8 minutes. Gradually stir in grated Parmesan until melted; remove from heat. Toss sauce with pasta and chicken, adding some of reserved pasta cooking liquid as needed to thin sauce to desired consistency. To assemble sandwiches: Top slice of Pane Turano with 1/3 cup Fontina. Layer over with 1/3 cup prepared chicken Alfredo, 1/2 tablespoon shredded Parmesan, another 1/3 cup Fontina and another slice of Pane Turano. Press lightly to close sandwich. Repeat to make 5 sandwiches. In small bowl, mix softened butter with garlic salt until well combined. Spread 1/2-tablespoon garlic butter mixture on each side of sandwich. Heat skillet over medium heat. Place sandwich in hot skillet. Turning once, grill sandwiches until bread is golden and crispy and cheese melts, about 5 minutes per side. Remove from heat; let stand 1 minute before slicing and serving.