Chicken, Mushroom & Mozz Hoagies

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).

Toss sweet potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.Roast on top rack until golden brown and tender, 20-25 minutes.

While sweet potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.Turn off heat; transfer to a medium bowl. Wipe out pan.

While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper.Slice baguettes lengthwise, stopping before you cut all the way through. Place baguettes (cut sides up) on a second baking sheet. Toast on middle rack until lightly golden, 3-5 minutes.

Meanwhile, heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes.Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds.Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes.Return veggies to pan with mushrooms; stir to combine.

Keeping toasted baguettes on sheet, spread cut sides with half the Dijon mayo. TIP: For an extra-saucy hoagie, use all the Dijon mayo. Fill with mushroom mixture. Sprinkle with mozzarella. Return sheet to oven and bake until cheese melts, 2-3 minutes.Divide hoagies and sweet potato wedges between plates. Serve with any remaining Dijon mayo on the side for dipping.