Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipes 18 & 19 of 457 Ham & Swiss Chicken Roulades (Vol. 2) + Wedge Salad (Vol. 3) — and here’s how they turned out.
Some nights just call for a little steakhouse flair without leaving the house or putting on real pants. Enter: Joanna’s Ham & Swiss Chicken Roulades and that iconic Wedge Salad. Together? They delivered crispy, juicy, cheesy, salty, creamy, and fresh in all the best ways.
A Few Notes from My Kitchen:
- Pounding the chicken thin is essential. I used parchment paper and my french rolling pin, which worked like a charm. Try to get them even so they roll more easily.
- I rolled mine with thin deli-sliced ham and Swiss cheese, then secured them with toothpicks. Pro tip: Use two per roulade and twist slightly to keep them snug.
- For the salad, I kept it classic: iceberg wedge, crispy bacon, grape tomatoes, and ranch dressing.
Verdict: ⭐⭐⭐⭐
The roulades were delicious—tender chicken, salty ham, and pockets of gooey cheese. But I’ll be honest: some of the cheese melted out onto the pan. Still tasty, just a little less “stuffed” than intended. The wedge salad? A forever favorite. Cold, crunchy, creamy, and easy to pull together. I’ll make that dressing again for sure. Together, this meal felt like a little celebration of flavor. Steakhouse vibes, but with a casserole dish and zero reservations.
How do you keep the cheese from melting out? Toothpicks? Chill before baking? Add cheese last? Drop your tips in the comments—I’m all ears.
438 recipes to go
Gracefully yours,
Meal & Grace 