• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Roughly chop pulled mushrooms lengthwise.

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, in a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper(all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add pulled mushrooms and cook, stirring occasionally, until warmed through, 3-5 minutes. Stir in BBQ sauce and 2 TBSP water (4 TBSP for 4 servings). Remove from heat. • While mushrooms cook, halve and toast baguettes.

• Once potatoes have roasted 20-25 minutes, remove sheet from oven. Carefully sprinkle potatoes with cheddar. Return to top rack and roast until cheese melts, 1-2 minutes. • Keep covered with aluminum foil until ready to serve.

• Fill baguettes with BBQ pulled mushrooms, coleslaw, and as much sliced pickle as you like. • Divide sandwiches and cheesy potato wedges between plates. Serve with ranch dressing for dipping and any remaining sliced pickle on the side.