• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges.

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Lightly oil empty side, then add sausage*. (For 4 servings, place sausage on a second lightly oiled baking sheet; roast on middle rack.) • Roast on top rack until potatoes are browned and tender and sausage is cooked through, 20-25 minutes for potatoes and 15-17 minutes for sausage.

• While potatoes and sausage roast, slice baguettes lengthwise, stopping before you get all the way through. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. • Place, cut sides up, directly on oven rack. Toast until golden, 3-5 minutes.

• While bread toasts, in a medium microwave-safe bowl, combine marinara and cream cheese. Microwave for 30 seconds; stir until smooth. • Once sausage is cooked, transfer to a cutting board. Once cool enough to handle, halve lengthwise. Transfer potato wedges to a plate.

• Carefully arrange toasted baguettes on same baking sheet. Spread half the pink sauce onto cut sides. Fill with sausage, then spoon remaining pink sauce over top. Evenly sprinkle with mozzarella. • Return to top rack until cheese melts, 2-3 minutes.

• In a large bowl, toss arugula with 1 TBSP olive oil (2 TBSP for 4 servings) and a pinch of salt and pepper. Fill sandwiches with as much arugula as you like. • Divide sandwiches between plates. Serve with potato wedges and any remaining arugula on the side.