Charred Halloumi & Tomato Sandos

• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate. Carefully wipe out pan.  • Add scallion whites, marinara, and half the Tuscan Heat Spice to same pan. Stir to combine. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.

• Place baguette halves, cut sides up, on a second, foil-lined, baking sheet. Spread bottom halves with 2 TBSP marinara-scallion sauce. Top with tomato slices; season with remaining Tuscan Heat Spice, salt, and pepper. Drizzle olive oil over top halves.  • Bake on middle rack until bread is toasted and tomatoes are lightly browned, 5-7 minutes. 

• Divide grilling cheese between bottom baguette halves; top with as much remaining marinara-scallion sauce as you like (save some for serving!). Sprinkle with scallion greens. Close sandwiches; halve on a diagonal if desired.