Herbed Chicken Sandwiches

• Toss potatoes on one side of a baking sheet (spread across entire sheet for 4 servings) with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack for 12 minutes. (You’ll add more to the sheet then.)

• While potatoes roast, pat pork dry with paper towels. Season with half the celery salt (all for 4 servings), half the thyme (you’ll use more later), remaining Fry Seasoning, and pepper. • Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, 1-2 minutes per side. Turn off heat; transfer pork to a plate. Wipe out pan. • Once potatoes have roasted 12 minutes, remove from oven. Carefully place pork on empty side of same sheet. Roast on top rack until pork is cooked through and potatoes are browned and tender, 8-10 minutes more. (For 4, leave potatoes roasting; add pork to a second baking sheet and roast on middle rack.)

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting chicken.)

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add sliced onion; cook, stirring, until softened, 3-4 minutes. • Stir in a drizzle of oil, flour, and remaining thyme. Cook, stirring, until mixture is lightly browned, 2-3 minutes. • Whisk in ½ cup water (1 cup for 4), stock concentrate, and ¼ tsp sugar (½ tsp for 4). Bring to a simmer; cook, whisking constantly, until thickened, 3-5 minutes. • Turn off heat; season with salt and pepper to taste.

Use pan used for chicken here.

• While onion cooks, in a small bowl, combine mayonnaise, 1 TBSP pesto (or more to taste), and juice from one lemon wedge (juice from two wedges for 4 servings). • Toast buns directly on top rack of oven until golden, 2-3 minutes.