Bacon, Brie, Tomato and Red Onion Panini with Avocado Mayo and Yam Fries

Dec 1, 2008 12:00 PM

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

Bacon, Brie, Tomato and Red Onion Panini

photo: Wisconsin Milk Marketing Board

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.
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.
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.
To finish yam fries: Refry yams in 375°F oil until crispy. Drain and season with salt and pepper.
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