Cut yukon potatoes into 1/2" dice.

Place yukon potatoes and sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until tender, 6-8 minutes.

Carefully remove from microwave.

While potatoes microwave, core tomatoes and cut into 1/2" rounds.

In a mixing bowl, combine pesto and mayonnaise. Set aside.

Pat chicken dry and season both sides with half the garlic salt (reserve remaining for potatoes), 1/4 tsp. salt, and a pinch of pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer to a clean, flat work surface. Rest, 3 minutes.

Once cool enough to handle, cut chicken into 1/2" slices. Alternatively, skip cutting chicken and leave chicken whole, if desired.

Wipe pan clean and reserve.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add microwaved potatoes, remaining garlic salt, and a pinch of pepper to hot pan. Wipe bowl clean and reserve.

Stir occasionally until potatoes are browned, 8-10 minutes.

Stir in butter until melted, 1-2 minutes.

Remove from burner and stir in cheese until combined.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.

Working in batches if necessary, add rolls, cut-side down, to hot pan. Toast until slightly golden-brown, 2-3 minutes.

Replenish oil, if needed.

Remove from burner.

While rolls toast, in reserved bowl used to microwave potatoes, combine arugula and 1 tsp. olive oil. Toss gently to coat.

Plate dish as pictured on front of card, topping bottom roll with chicken, tomatoes, arugula, pesto mayonnaise, then top roll. Bon appétit!