Roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli

Time 45 minutes
Yields Makes 2 sandwiches.
Roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli
(Francine Orr / Los Angeles Times)

Chop the cilantro, jalapeno 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-cilantro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.


Double-fry 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.


Butter the brioche slices and toast. Spread the jalapeno 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 jalapeno-cilantro mayonnaise on top. Invert the remaining slices of brioche onto the sandwiches. Serve immediately.

Adapted from Ricardo Zarate of Picca and Mo-Chica.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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