Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Finely dice tomato. Mince cilantro. Halve baguettes lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.

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

While potatoes roast, in a small bowl, combine smoky red pepper crema, mayonnaise, and chipotle powder to taste; season with salt and pepper.

In a separate small bowl, combine tomato, cilantro, and chimichurri. 

Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo*, Savory Paprika Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

While chorizo cooks, add baguettes to a second baking sheet. Fill top halves with mozzarella.

Carefully transfer sheet with potatoes to middle rack and toast baguettes on top rack until bottom halves are golden and cheese melts, 3-5 minutes.

Fill bottom halves of baguettes with as much chorizo as you like. Top with as much tomato-cilantro chimichurri as you like and close with top halves of baguettes, cheese sides down. Halve crosswise.

Divide potato wedges between plates. Top with remaining chorizo and as much chipotle mayo and remaining chimichurri as you like. Divide sandwiches between plates and serve with any remaining chipotle mayo on the side. TIP: Add remaining chipotle mayo directly to your sandwich if you want an extra-saucy experience!