Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Remove stems from portobellos, then scrape off the dark brown gills on the underside and discard. Cut portobellos into 1/4-inch slices. Drain pickles over a small bowl. (NOTE: You will use the brine in step 3.)

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl), then swirl the pan until butter is melted. Add onions, portobellos, peppers and 1 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) Cook, stirring often, until veggies are softened, 8-10 min. Add reserved pickle brine, then season with garlic salt. Cook, stirring often, until liquid is absorbed, 30 sec.

Sprinkle cheese evenly over veggies. Turn off heat. Leave the pan on the stovetop until cheese melts.

Meanwhile, halve rolls. Add rolls directly to the top rack of the oven, cut-side up. Toast until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Meanwhile, stir together half the mayo and 1 tsp sriracha in another small bowl. (NOTE: Reference heat guide.) Spread remaining mayo on rolls. Divide veggie filling between bottom rolls. Close with top rolls. Divide hoagies between plates with pickles and potato wedges alongside. Serve spicy mayo on the side for dipping.