• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and slice sweet potato into 1/4-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes. • Meanwhile, halve, peel, and thinly slice onion. Roughly chop cilantro. Halve cucumber lengthwise; slice into 1/4-inch-thick half-moons. Heat a medium dry, preferably nonstick, 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.

• Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. • Meanwhile, in a large bowl, combine vinegar, cilantro, cucumber, 1/2 tsp sugar (1 tsp for 4), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper. Set aside. Use pan used for bacon here.

• Heat 1 TBSP olive oil in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. (For 4 servings, work in batches, using 1 TBSP olive oil for each batch.) Transfer to a cutting board. • Add 3/4 of the spinach (you’ll use the rest in the next step) and almonds to bowl with cucumber mixture; toss to combine. Season with salt and pepper to taste.

• Spread half the sourdough slices with vegan chipotle mayo. Spread remaining sourdough slices with guacamole. Fill with even layers of sweet potato, onion, and as much remaining spinach as you like. Close sandwiches and cut in half crosswise. • Divide sandwiches and salad between plates and serve. Add a layer of bacon to sandwiches along with sweet potato. Bacon is fully cooked when internal temperature reaches 145°.