• 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 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.

• 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.