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

• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, place mayonnaise and mustard in separate serving bowls (save some mayonnaise and mustard for making the Dijonnaise in Step 5). Arrange family style along with sourdough, ham, Swiss, and pickle for everyone to build their own sandwiches. (You’ll cook the sandwiches in the next step!)

• Heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium heat. Carefully add sandwiches (for 4 servings, you may need to work in batches; wipe out pan and add more olive oil and butter between batches as necessary). Cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side (add another drizzle of olive oil when flipping). TIP: Lower heat and cover with lid if sandwiches begin to brown too quickly.

• In a small bowl, combine remaining mayonnaise with remaining mustard.

• Halve sandwiches on a diagonal. • Divide sandwiches, potato wedges, and any remaining pickle between plates. Serve with Dijonnaise on the side.