• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except broccoli rice). • Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and finely dice onion. Cut gouda into 1/2-inch squares. Thinly slice tomato into rounds; season with salt and pepper.

• Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. TIP: If potato wedges finish before sandwiches, rewarm in oven for a few minutes before serving.

• Meanwhile, place broccoli rice in a medium microwave-safe bowl (use a large microwave-safe bowl for 4 servings); season with garlic powder, 1/2 tsp salt (1 tsp for 4), and pepper. Cover tightly with plastic wrap and poke a few holes in wrap. • Microwave until tender, about 5 minutes. Carefully uncover (watch out for steam!) and set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring frequently, until softened and lightly browned, 8-10 minutes. • While onion cooks, in a small bowl, combine honey Dijon dressing with mayonnaise. Season with salt and pepper. • Once onion is lightly browned, add 1/2 tsp sugar (1 tsp for 4 servings) and a splash of water. Cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat.

• Stir cheddar, gouda, and caramelized onion into bowl with broccoli rice until combined. • Spread half the sourdough slices with a layer of honey Dijon mayo (save the rest for serving), then top with broccoli mixture, tomato, and remaining sourdough slices to create sandwiches. • Wipe out pan used to cook onion; melt 1 TBSP butter over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter is absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. TIP: Press a heavy-bottomed pan on top of sandwiches to simulate a panini press!

• Add 1 TBSP butter to pan, then flip sandwiches and push around again until butter is absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes more. • Halve melts on a diagonal. Divide melts and potato wedges between plates. Serve with remaining honey Dijon mayo on the side for dipping.