Buffalo Ranch Chicken & Bacon Melts

• Toss sweet potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use more Southwest Spice Blend in the next step.) Roast on top rack until lightly browned and tender, 15-20 minutes.

• Meanwhile, add bacon* to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan. • While bacon cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ⅓ inch thick. Season all over with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (Save remaining Southwest Spice Blend for another use.)

• Heat pan with bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate. Wash out pan. • While chicken cooks, in a small bowl, combine dressing and half the hot sauce (add more if you prefer more heat!).

• On a clean work surface, evenly layer half the sourdough slices with chicken and bacon. Top with Buffalo ranch and cheddar. Top with remaining sourdough slices to form sandwiches.