• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Finely chop parsley. Quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.

• Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger pieces for texture!). • Add scallion greens, parsley, guacamole, garlic powder, a large drizzle of olive oil, and as much lemon juice as you like. Season generously with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper. Stir until combined.

• Brush each side of sourdough slices with a drizzle of olive oil. • Heat a large pan over medium-high heat. Add bread; toast until golden brown, 2-3 minutes per side (work in batches for 4 servings, adding more olive oil between batches as needed). Turn off heat; wipe out pan used for bread. Return pan to medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

• Top half the toasted sourdough with chickpea salad and seasoned tomato. • Close sandwiches and halve on a diagonal. Add bacon to sandwiches.

• Divide sandwiches and potato wedges between plates. Serve. Bacon is fully cooked when internal temperature reaches 145°.