For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
For the Sandwich:
1 square of focaccia, 4x4-inch, split
1 tablespoon melted butter
1/2 cup (2 ounces) Wisconsin Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4x1/4-inch strips
Oil for frying
Salt and pepper to taste
Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5 to 7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.