Give your holiday table a gourmet twist with Turkey Cordon Bleu—rolled turkey breast stuffed with creamy cheese and savory ham, all wrapped in crispy coating and baked to golden perfection. It’s a blend of elegance and comfort food in one show-stopping dish.
WHAT YOU'LL LOVE
- Luxurious layers of melted cheese and flavorful ham, all encased in moist turkey breast
- Elegant presentation slice to reveal beautiful roulade spiral
- Balanced flavor savory, creamy, and perfectly seasoned on the outside
- Made-for-entertaining looks fancy but assembles quickly with accessible ingredients
Category
Entree
Cuisine
Swiss
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 1 minute
Calories
293
This recipe transforms simple ingredients into an upscale presentation: perfectly seasoned turkey, melted cheese, and smoky ham encased in a golden crust. Baked until crisp and tender, it’s ideal for holiday dinners or anytime you want to impress without overcomplicating things.
Ingredients
- 2 turkey breasts, boneless, skinless
-
Smoke on Wheels BBQ Marinade
- 2-4 slices of smoked ham
-
2 tsp Kozlik’s Dijon Classique Mustard
- 4 slices Swiss cheese
- 1/2 cup (2 oz) Gruyere cheese, grated
- 2 cups (10 oz) bread crumbs
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
Directions
Butterfly the breasts so they are even thickness. One at a time, place the breasts inside a gallon zip top bag, and pound the breast out (flat side of mallet) to 1/4” thickness. Place the flattened breast halves in a container and cover them with the Smoke on Wheels BBQ Marinade. Marinate for 30-60 minutes.
- Pour the bread crumbs in a small sheet pan. Remove breasts from marinade. One by one, coat each breast in bread crumbs on one side. Season the other side with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Cover the breast with a slice or two of ham. Slather the ham with a teaspoon of Kozlik’s Dijon Classique Mustard. Top the ham with two slices of Swiss. Sprinkle the grated Gruyere over the sliced cheese. Wrap the meat around the cheese, and roll to place the seam on the bottom. Transfer to a parchment lined sheet pan.
Place the sheet pan in the grill and cook at 400ºF until the chicken reaches an internal temperature of 160ºF, about 70-90 minutes.
Recipe Note
Frequently Asked Questions
Can I use leftover cooked turkey instead of raw breast?
You'll need raw breast meat to create the roll structure; cooked turkey won't hold the roulade shape properly.
What cheeses work best?
Swiss, Gruyère, or Provolone melt well and pair beautifully with ham — avoid overly strong or overly soft cheeses.
How can I avoid dry turkey, and what internal temperature should it actually reach?
Pound the breast thin so it cooks evenly and quickly. This recipe lists 160°F, but USDA's minimum safe internal temperature for poultry is 165°F. Cook to at least 165°F — the thin, rolled shape means it will still stay juicy at that temperature as long as you don't overcook it beyond that point.
Can I cook this indoors?
We rate this a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Pounded to a quarter inch: Thinner meat rolls tighter and cooks through faster without drying at the edges.
Marinated before rolling: The breast picks up flavor while it's still flat, before the filling makes that harder to reach.
Bread crumbs on one side only: Leaves the opposite face bare for seasoning, so the outer crust and the meat underneath aren't fighting for the same surface.
Two cheeses, two textures: Sliced Swiss holds its shape in the center; grated Gruyère melts into the gaps around it.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 293
- Carbs
- 7 grams
- 4%
- Fiber
- grams
- 2%
- Sugar
- grams
- Protein
- 38 grams
- Fat
- 10 grams
- 13%
- Saturated Fat
- 4 grams
- 21%
- Sodium
- 472 milligrams
- 21%
- Cholesterol
- 100 milligrams
- 33%
