• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1/4-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.

• While potatoes roast, halve, peel, and dice onion. Halve ciabattas. • In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch (all for 4 servings), and 1 TBSP water (2 TBSP for 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. • Add pork*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).

• Stir BBQ sauce mixture to pan with pork. Cook, stirring, until sauce has thickened and pork is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.

• While filling cooks, toast ciabattas until golden brown.

• Fill ciabattas with as much pork filling and sliced pickle as you like. Divide sandwiches between plates. Serve with potato rounds and any remaining pickle on the side. Ground Pork is fully cooked when internal temperature reaches 160º.