Escallops of Turkey Breasts in the style of Savoy

This is obviously a variation of the Italian scallopine–a recipe that probably came across the Italian border at Nice and then, over the centuries, spread, in one form or another, across southeastern France. These thin slices of turkey breasts are filled with the local Reblochon cheese and slices of the sun-dried mountain ham. It all finishes up as a golden-fried sandwich, crackly crisp on the outside but filled with a luxuriously hot melted cheese mixture on the inside. (See