Toss potatoes with olive oil until lightly coated; season with salt and pepper. Roast on a parchment-lined baking sheet in a preheated 450° oven until edges are browned and potatoes are fork-tender (about 20 min.), turning once. Cut each roll in half horizontally; spread aioli evenly on bottom half of each roll. Layer bottom of sandwiches evenly with potatoes; top potatoes evenly with red peppers, cherry peppers and cilantro. Spread jam on top half of each roll; place top rolls over sandwich fillings. Brush exterior of rolls lightly with olive oil. Place sandwiches on a nonstick skillet or griddle preheated to medium. Cook sandwiches on first side until the 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. 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. 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, covered, in the refrigerator for up to 2 days.
- 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.
- Try this sandwich with cheese and crispy bacon or prosciutto.