Spinach Artichoke Grilled Cheese Sandwiches

Preheat oven to 425°F. Combine potato, 2 tsp olive oil, just half the oregano, and a pinch of salt and pepper on baking sheet and toss. Roast until potatoes are browned and crisp in places, 18 to 20 minutes. (4-serving meal: use 4 tsp olive oil) (TIPS: Keep remaining oregano for your own use. Rotate the baking sheet halfway through to ensure even browning.)

Stir together just half the pickled jalapeños, just half the mayo, and a pinch of pepper in small bowl. (TIP: Use more pickled jalapeños if you prefer more spice.)

Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add just ½ cup artichoke hearts and cook until crispy in places, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach, stir, and transfer spinach artichoke mixture to bowl. Wipe skillet clean and set aside. (4-serving meal: use 2 tsp olive oil) (TIP: Keep the remaining artichoke hearts for your own use.)

Place 2 bread slices on clean work surface and spread just ½ tbsp mayo on each slice. Flip slices over and spread hot pepper mayo on other side of each slice. Add some spinach artichoke mixture and mozzarella to each slice and top with remaining bread slices. Spread remaining mayo on top of each sandwich.

Return same skillet to medium heat. Add sandwiches and cook until golden brown, 2 to 3 minutes per side. (TIP: If the bread browns before the cheese has melted, lower the heat.)

Cut spinach artichoke grilled cheese sandwiches with hot pepper mayo in half and serve with oregano fries and any extra spinach artichoke filling. Bon appétit!