Preheat oven to 400°F.

Dice the potatoes as shown.

Toss with a splash of oil and potato seasoning. Spread on a lined baking sheet with the 'chicken' pieces. Bake for 18–20 minutes, flipping the 'chicken' about ¾ of the way through.

While your potatoes and 'chicken' are baking, bring the tomato sauce to a simmer in a small saucepan over medium-high heat until slightly thickened, about 6 minutes. Once the 'chicken' is cooked, spoon the sauce over each piece and top with a cheese slice. Return the tray to the oven for 2 minutes until the cheese melts, then add your buns to toast for the final 4 minutes.

Build your sandwich by spreading garlic mayo on both buns, then layering with kale and arugula. Add a spoonful of tomato sauce, place the 'chicken' in the centre, and close it up. Serve with the seasoned potatoes and a side of garlic mayo for dipping.