Camembert, Chicken and Ham Tempura

Servings: 24


48 slices whole-wheat bread
48 1/2-ounce slices Wisconsin camembert cheese
96 1-ounce slices honey/maple-smoked ham, sliced thin
24 4-ounce breasts soy/orange grilled or baked chicken breasts, thinly sliced
3 cups prepared Napa cabbage slaw, vinaigrette based
3 quarts prepared tempura batter
canola oil, as needed
6 cups prepared melon, mango ginger or cranberry chutney (optional)

Cooking Directions:

On clean, flat surface, lay out bread slices. Top each slice with camembert. On half of bread slices, top with 2 slices of ham. On remaining bread, top with sliced chicken breast. Spoon 2 tablespoons slaw on top of chicken-topped stacks; invert ham-topped stacks on top of slaw. Tamp down each sandwich. Secure 2 corners of each sandwich with long wood food picks. Cut in half diagonally. Dip each sandwich half in tempura batter to coat. Fry in deep-fat fryer until golden brown on outside and crispy. Remove from hot fat; drain. Cut each half sandwich in half. Serve each hot quartered sandwich with 1/4 cup prepared chutney, if desired.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.