Place the turkey or chicken ham slices on a clean, flat surface, making sure they are fully spread out without folds. Lay one slice of cheese on top of each ham slice, trimming the cheese slightly if it extends beyond the edges so it fits neatly and doesn’t leak during cooking.

Starting from one end, carefully roll each ham slice into a tight, compact cylinder, keeping the cheese fully enclosed inside. Press gently as you roll to help it hold its shape, but avoid rolling too tightly, which could cause the cheese to squeeze out while cooking.

Heat a non-stick skillet over medium heat for about a minute, then add the butter or olive oil. Let it melt completely and tilt the pan slightly to ensure the surface is evenly coated, which helps prevent sticking and promotes even browning.

Place the rolls into the skillet seam-side down so they stay closed as they begin to cook. Arrange them with a little space between each roll to allow proper heat circulation and even crisping.

Let the rolls cook undisturbed for about 2–3 minutes. During this time, the bottom will start to turn golden brown and slightly crispy, which helps seal the roll and lock the cheese inside.

Using a spatula or tongs, gently rotate each roll to cook the sides evenly. Turn them slowly and carefully so they don’t unroll, allowing each side to come into contact with the pan and develop a crispy, golden exterior.

Continue cooking for another 4–5 minutes, rotating occasionally, until all sides are evenly browned and the cheese inside is fully melted and soft. Lower the heat slightly if the outside is browning too quickly before the cheese melts.

Once done, remove the rolls from the skillet and transfer them to a plate. Let them rest for about 1 minute before serving so the cheese settles slightly and the rolls hold their shape better when eaten.