• 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 scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!). Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.

• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge (two wedges for 4 servings), and hot sauce to taste. • In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining OId Bay Seasoning, 1/3 cup cold water (2/3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake- batter-like consistency.) Stir mushrooms into batter until fully coated.

• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary. • Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt. Use pan used for bacon here.

• While mushrooms cook, halve baguettes lengthwise, stopping before you get all the way through. • Toast, cut sides up (place directly on oven rack or use a baking sheet), until golden brown, 3-5 minutes.

• Spread cut sides of baguettes with spicy remoulade; fill with mushrooms, pickle slices, and as much slaw as you like. • Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries! Top sandwiches with bacon. Bacon is fully cooked when internal temperature reaches 145°.