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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.

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