• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Slice tomato crosswise into 1/4-inch-thick rounds. • Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice later.) • Roast on top rack until browned and crispy, 20-25 minutes.

• Halve ciabattas lengthwise. Place cut sides up directly on oven rack until toasted, 3-5 minutes. • Meanwhile, in a small bowl, combine sour cream with half the pesto (all for 4 servings). Season with salt and pepper.

• Halve grilling cheese crosswise. Place remaining Tuscan Heat Spice on a plate; press cheese into spice. TIP: It’s OK if not all the spice sticks. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-3 minutes per side.

• Divide toasted buns between plates; spread cut sides of bottom buns with creamy pesto sauce and drizzle cut sides of top buns with balsamic glaze to taste. Fill buns with seared cheese and sliced tomato. Halve on a diagonal if desired and serve with potato wedges on the side.