TIP: If you prefer a shortcut, slice the potatoes into wedges and toss with salt, pepper and oil. Roast on a baking sheet in a 425 F oven for about 20-25 minutes or until golden and tender.
Turn on oven to 400°F. Line a large baking sheet with parchment paper (You will need 2 baking sheets for 4 servings). Wash and very thinly slice the potatoes. A mandolin would work well if you happen to have one. Toss the potatoes in 1 tbsp. (2 tbsp. for 4 servings) of oil and season with salt. Spread out in a single layer on the baking sheet and place into the oven for 15-25 minutes. The time will vary depending on how thin the slices are, so watch carefully in the last 10 minutes and remove when they are golden brown.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in saucepan over medium heat. Once shimmering, add shallots and cook 2-3 minutes, then add garlic and cook 1 minute, stirring to combine. Add grape tomatoes to saucepan and reduce heat to medium-low. Cook 7-10 minutes, until skins have popped and tomatoes are softened.
Prepare Balsamic Aioli
Combine mayonnaise, balsamic vinegar, dijon mustard and spice blend in a small bowl. Add salt and pepper to taste and set aside.
Prepare Buns + Toppings
Slice bocconcini into 1/4 inch pieces and wash and remove basil leaves from stems. Slice ciabatta buns in half and toast in toaster oven, toaster, or under broiler until golden.
Finish Tomatoes / Assemble
Once tomatoes are cooked, remove pan from heat and add red wine vinegar, stirring to combine. Add salt and pepper to taste. To assemble, spread balsamic aioli on top and bottom of buns, then spoon tomato mixture onto bottom bun. Top with basil, bocconcini and arugula. Serve baked potato chips alongside. Enjoy!