1. Preheat oven to 450°.
2. Toss potatoes with olive oil until lightly coated; season with salt and pepper.
3. Roast potatoes on a parchment-lined baking sheet in preheated oven until edges are browned and potatoes are fork-tender (about 20 min.), turning once.
4. Preheat a nonstick skillet or griddle to medium heat.
5. Cut each roll in half horizontally; spread aioli evenly on bottom half of each roll.
6. Layer bottom of sandwiches evenly with potatoes; top potatoes evenly with red peppers, cherry peppers and cilantro.
7. Spread jam on top half of each roll; place top rolls over sandwich fillings.
8. Brush exterior of rolls lightly with olive oil; place sandwiches on preheated skillet or griddle. Cook sandwiches on first side until bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until fillings are hot.
9. Cut each sandwich in half on the diagonal; serve immediately.

LIME AIOLI: In a small mixing bowl, stir 2 tsp. freshly grated lime zest, 1 tsp. freshly squeezed lime juice and ¾ tsp. Kowalski's Pure Honey into ¼ cup mayonnaise. Season with ¼ tsp. each ground cumin, chipotle chile powder, kosher salt and freshly ground Kowalski’s Black Peppercorns. Use immediately or store in the refrigerator, covered, for up to 2 days.

Find It!

• Find cherry peppers and jarred roasted red peppers near the pickles in the condiment aisle.
• Kowalski's Panini Rolls are also available in packages near the sandwich and burger buns in the Bakery Department.
• Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.

Tasty Tip:

• Try this sandwich with cheese and crispy bacon or prosciutto.