Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy! Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp medium and 1 tsp spicy. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While sweet potato wedges roast, core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Remove the stems from portobellos, then scrape off the dark brown gills on the underside and discard. Cut portobellos into 1/4-inch slices.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl), then swirl the pan until butter is melted. Add garlic puree, onions, portobellos , peppers and 2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) Season with salt. Cook, stirring often, until softened, 8-10 min.

Sprinkle mozzarella evenly over veggies. Turn off heat. Leave the pan on the stovetop until cheese melts.

While veggies cook, halve rolls. Add rolls directly to the top rack of the oven, cut-side up. Toast until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Stir together half the mayo and 1 tsp sriracha in a small bowl. (NOTE: Reference heat guide.) Spread remaining mayo on rolls, then divide veggie filling between rolls. Divide hoagies between plates with pickles and sweet potato wedges alongside. Serve spicy mayo on the side for dipping.