• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and 1⁄4 cup water (1/3 cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.

• Halve baguettes lengthwise and place baguette halves directly on oven rack. Toast until golden brown. • In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.

• Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches; cut in half if desired.

• Divide au jus between two small serving bowls (four small bowls for 4 servings). • Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.