• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

• While potatoes roast, lightly oil a second baking sheet. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. • Bake on middle rack until cheese is golden brown and crisp, 6-10 minutes. TIP: Check the cheese often to make sure it doesn’t burn. • Let frico cool on sheet until hardened, then carefully transfer to a papertowel-lined plate

• Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; trim any large stems if necessary. Slice tomato into ½-inch-thick rounds. Zest and quarter lemon. • In a small bowl, combine mayonnaise, pesto, and a squeeze of lemon juice to taste. Season with salt and pepper to taste.

• Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with remaining Italian Seasoning, salt, and pepper. Arrange gill sides down on sheet used for frico. • Roast on middle rack until slightly tender, 14-16 minutes.

• Season tomato all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add tomato and cook until lightly browned and slightly softened, 1-2 minutes per side. • Turn off heat; transfer to a plate.

• Halve and toast ciabattas; spread cut sides with half the pesto mayo. Fill ciabattas with mushrooms, tomato, and frico. • Divide sandwiches between plates along with potato wedges; sprinkle potatoes with lemon zest to taste. Serve with remaining pesto mayo and any remaining lemon wedges on the side.