Roasted turkey sandwich with fried sweet potatoes and jalapeño-cilantro aioli
Makes 2 sandwiches.
Adapted from Ricardo Zarate of Picca and Mo-Chica
1/2 bunch cilantro, de-stemmed (plus a handful of sprigs to garnish the sandwiches)
3 jalapeños, de-seeded
1 clove garlic
1/2 tablespoon lime juice
1 tablespoon white wine vinegar
1 1/2 cups mayonnaise
Salt to taste
1/2 sweet potato, peeled and cut into ¼-inch slices
6 ounces roasted turkey breast
Butter, for spreading on the brioche
4 (1-inch) slices brioche
1. Chop the cilantro,
jalapeño and garlic and place in a medium bowl. Add the lime juice, white wine vinegar and mayonnaise. Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilañtro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.
the sweet potato slices: Add vegetable oil to a large pot, enough to come 2 to 3 inches up the sides of the pot. Heat the oil to 300 degrees, and blanch the sweet potato slices in the oil for 4 minutes, then cool on a rack. Increase the oil to 350 degrees, then fry the slices again for 1 minute.
3. Butter the brioche slices
and toast. Spread the jalapeño mayonnaise on one side of two slices of brioche. Divide the turkey and place on top of the two slices. Add the fried sweet potato discs and sliced avocado and cilantro sprigs and spread more of the jalapeño-cilantro mayonnaise on top. Invert the remaining slices of brioche onto the sandwiches. Serve immediately.