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48 slices whole-wheat bread48 1/2-ounce slices Wisconsin camembert cheese96 1-ounce slices honey/maple-smoked ham, sliced thin24 4-ounce breasts soy/orange grilled or baked chicken breasts, thinly sliced3 cups prepared Napa cabbage slaw, vinaigrette based3 quarts prepared tempura battercanola oil, as needed6 cups prepared melon, mango ginger or cranberry chutney (optional)
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.
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