In a medium sized pan melt butter over medium-high heat. Stir salt and garlic and cook for about 1 min. Add flour and whisk until a paste like consistency, about 1-2 mins. In 1/3's whisk in milk and cook until sauce is thick and smooth, about 2-3 mins. Stir in parmesan and continue whisking another 1-2 mins. Take off heat and set aside.
In a medium sized frying pan over medium-high heat sauté mushrooms in olive to desired tenderness. Sautéing is an optional step.
Cut bread in half length wise. Spread half of béchamel on each cut half. Top with chicken, broccoli, sun-dried tomatoes, artichoke hearts, olives, mushrooms and cheese.
Transfer to a cookie sheet and bake for 10 mins.
*Please use as many organic ingredients as possible.