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1
Place the chili in a bowl and add enough boiling water to cover. If necessary, weigh the chili down with a second bowl or other object to keep it submerged. Soak chili for 30 minutes, then pat dry, remove stem and seeds, and coarsely chop.
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2
Adjust oven rack to upper-middle position and preheat oven to 425u00b0F. Line a large rimmed baking sheet with foil. Toss chili, bacon, peppers, tomatoes, onion, garlic, 1/4 cup olive oil, and smoked paprika together in prepared baking sheet; season with salt and pepper.
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3
Roast until onions are softened and slightly charred, 30 to 40 minutes, tossing mixture halfway through cooking. Transfer to cooling rack and cool 15 minutes.
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4
Pulse bread in food processor until it breaks down into crumbs. Add pepper mixture, nuts, vinegar, and remaining 2 tablespoons olive oil. Season with salt and pepper.
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5
Romesco may be made 1 week in advance and refrigerated in an airtight container.
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6
Heat 1 tablespoon oil in large skillet over medium-high heat until just beginning to smoke. Pat pork dry with paper towels and season with salt and pepper. Rub all over with smoked paprika.
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7
Cook pork until browned on both sides, 3 to 4 minutes per side. Transfer to large bowl. Using 2 fork, shred pork into bite-sized pieces.
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8
Heat remaining 1 tablespoon oil in now empty skillet over medium-high heat. Add pork and cook until crisp and golden, stirring occasionally, about 5 minutes. Stir in arugula.
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9
Slice rolls in half and spread the inside of the top piece with 1 tablespoon mayonnaise. Spread a heaping 1/4 cup romesco on bottom half of each roll.
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10
Distribute pork evenly among romesco-spread bread pieces, top with mayo-spread bread pieces and serve.
