3 lbs. 2 oz. sliced ham (1 oz. per portion)
3 lbs. 2 oz. sliced turkey, (1 oz. per portion)
3 lbs. 2 oz. sliced Swiss cheese (1 oz. per portion)
100 slices of bread
1/2 pt. mayonnaise
4 qt. cooking oil
48 raw eggs
6 qts. cheese sauce

Lay out single slices of bread in an efficient work area. Spread lightly with mayonnaise. Place one slice of ham and Swiss cheese, then turkey on 50 slices of bread. Then place slice of bread on top which has mayonnaise. Spread lightly on it making a complete sandwich. Cut sandwich on bias. Heat oil in braiser to 300 degrees. Test with a fleck of flour. Break eggs and mix for egg wash. Dip 1/2 sandwich in egg wash, then place carefully into hot oil. When brown turn and permit to brown on other side. Serve 2 ounce cheese sauce on each sandwich. Yields 50.

CHEESE SAUCE:

8 oz. butter
8 oz. flour
4 qts. whole milk
1 oz. salt
1 oz. Accent
2 lbs. grated Cheddar cheese
2 tsp. paprika
2 tsp. dry mustard
1 tbsp. Worcestershire sauce

Heat butter in a thick bottom sauce pan; add flour, cook over low heat, stirring constantly. Add paprika and dry mustard, blend well, continue stirring. Cook 8 to 10 minutes, do not permit to brown. In separate pan, heat milk to boiling, scald. Stir into roux gradually beating briskly until sauce is thickened and smooth. Blend in grated cheese, blend until cheese has completely melted. Avoid scorching. Add Worcestershire sauce, check seasoning and consistency.