YIELD: 1 serving
| Yam Fries: | |
|---|---|
| Oil for frying | |
| 1 | yam, peeled and cut in ¼ × ¼" strips |
| salt and pepper, to taste | |
| Avocado Mayo: | |
| 1 | ripe avocado, peeled and chopped |
| ¼ cup | mayonnaise |
| ½ Tbsp. | rice-wine vinegar |
| pinch | cayenne |
| salt and pepper, to taste | |
| Bacon and Brie Panini: | |
| 1 | (4 × 4”) square focaccia, sliced horizontally |
| 1 Tbsp. | melted butter |
| 4 oz. | Wisconsin Brie cheese, cut in 4 slices |
| 4 | strips apple-wood-smoked bacon, fried crisp |
| ⅓ cup | thinly sliced red onion |
| ½ | medium heirloom tomato, sliced |
| 1 cup | thin ribbons head lettuce |
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To par-fry yam fries: Heat oil to 300°F. Fry the yam strips for 2 to 4 minutes or until soft. Drain on paper towels and set aside.
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For avocado mayonnaise: Place avocado, mayonnaise, vinegar and cayenne in food-processor bowl. Purée until smooth. Season to taste with salt and pepper. Cover and refrigerate.
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For panini: Brush all sides of focaccia with melted butter. Place cheese on both inside surfaces of focaccia. Add bacon, onion, tomato and lettuce to bottom slice. Crown with other focaccia slice, cheese side down. Grill sandwich until bread is browned on both sides and cheese is melted.
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To finish yam fries: Refry yams in 375°F oil until crispy. Drain and season with salt and pepper.
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To plate: Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
Recipe and photo: the Wisconsin Milk Marketing Board
