Preheat oven to 425°F. Combine potato, 2 tsp olive oil, just 1/2 tsp of oregano, and a pinch of salt and pepper on baking sheet and toss. Roast potatoes, rotating tray half way through, until browned and crisp in places, 18 to 20 minutes.

Stir together as many pickled jalapeños as you’d like, just half the mayo, and a pinch of pepper in small bowl.

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. Stir in spinach and cook until just wilted, 2 to 3 minutes. Transfer spinach artichoke mixture to bowl. Wipe skillet clean and set aside. (TIP: Keep the remaining artichoke hearts for your own use.)

Place 2 slices sourdough 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 slices sourdough. 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!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.