• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. 
• Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.

• Meanwhile, drain pickles. Pat dry with paper towels.
• Heat a large non-stick pan over medium.
• While the pan heats, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book.
• To a large bowl, add chicken and 1/2 tbsp (1 tbsp) oil. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

• When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.)
• Cook chicken for 5-6 min per side, flipping once, until golden and cooked through.**

• Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
• On an unlined baking sheet, arrange buns, cut-side up.
• Toast in the top of the oven for 4-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)

• Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.
• Stack pickles and spring mix on top, then close with top buns.
• Divide sandos and potato coins between plates.
• Serve with any remaining pickles and chipotle sauce alongside for dipping.

If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.