• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon. Thinly slice tomato into rounds; lightly season with salt and pepper. Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, paprika, salt, and pepper. (TIP: For perfect timing, start mushrooms when potatoes have 10 minutes left!) Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Meanwhile, toast sourdough until golden. Use pan used for bacon here.

• In a medium bowl, toss mixed greens with a drizzle of olive oil and juice from one lemon wedge (large drizzle of olive oil and juice from two wedges for 4 servings). • Spread mayonnaise over sourdough slices. Top half the slices with mushrooms, tomato, and as much salad as you like. Close to form sandwiches. • Halve sandwiches and divide between plates. Serve with potato wedges, any remaining salad, and remaining lemon wedges on the side. Top sourdough slices with bacon along with mushrooms and tomato. Bacon is fully cooked when internal temperature reaches 145°.