Happy, happy Wednesday and even happier “Make it Mine” day. I’ve mentioned how much I love this day before and in the next few weeks expect to get details on how my amazing partner “Cook the Story” and I are in the process of making this even more wonderful. It is going to be a place for us all to hang out and share more good food ideas together.
Can HARDLY wait!
But today I get to share a dish that honestly without “Make it Mine” I never would have thought of and now it is one I would have anytime AND serve to any crowd.
Cordon Bleu is something that I made a lot in the early ’90′s. I mean a scary amount a lot. It was on every banquet menu and was pretty horrible. Now I don’t have anything against deep frying but Cordon Bleu was well on its way to giving deepfried and breaded a bad name.
This version though I’m fairly certain will recoup the dishes image and make you want to have it often.
The secret? BBQ.
I started not with the usual chicken breasts but instead turkey breasts that I boned and then butterflied. I picked these up on sale so the entire treat cost me less than $15.00 and served 8 of us with a few leftovers too. You just can’t beat that.
A sprinkle of paprika and layers of smoked ham (I like blackforest), swiss cheese and dijon make an amazing filling. Roll and tie your breasts then coat with paprika and slather with dijon.
I did all of this early in the day and stored everything in the fridge until we were ready to grill. Do yourself a favour and get a meat thermometer to check that this dish is done. However, a rule of thumb for it is 30 minutes (15 a side) at 350-375 degrees.
enjoy with a yummy tomato and feta salad and a restuffed potato.
- 2x 2 lb. turkey breasts
- 10 slices blackforest ham
- 10 slices swiss cheese
- 1 1/2 tsp paprika
- 3 T dijon
- Bone and butterfly turkey breasts. Sprinkle meat side with 1/2 tsp paprika, divide swiss and ham between the two. Dot with 1/2 T dijon each and roll. Tie with baker's twine. Sprinkle with remaining paprika and slather with dijon.
- BBQ at 350 for roughly 30 minutes or until juices run clear. Let sit 10 minutes, tented with foil before slicing into 1 inch rounds.