• 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, Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• To a large bowl, add halloumi and 1/2 tbsp (1 tbsp) oil. Sprinkle with pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

• When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden.

• 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 halloumi on bottom buns, then drizzle some chipotle sauce over halloumi.
• 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 halloumi, while the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. To a large bowl, add halloumi and 1/2 tbsp (1 tbsp) oil. Sprinkle with pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.