1 tablespoon grapeseed oil, plus more for greasing
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cayenne pepper
3 garlic cloves, minced
2 eggs, lightly beaten
1 yellow onion, finely chopped
2 tablespoons grapeseed oil
1 yellow onion, thinly sliced
1 garlic clove, thinly sliced
1 teaspoon yellow mustard seeds
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon sherry vinegar
One 28-ounce can whole peeled tomatoes, drained and tomatoes crushed by hand
¼ cup oregano leaves, roughly chopped
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
1 teaspoon Dijon mustard
4 garlic cloves, finely grated
2 egg yolks
Kosher salt, to taste
½ cup grapeseed oil
8 ciabatta rolls, halved and toasted
16 slices cooked bacon
Arugula leaves, for topping
Directions
Make the meat loaf: Preheat the oven to 350º. In a small bowl, mix together the bread crumbs and milk, and let sit until the milk is absorbed, 10 minutes. Meanwhile, in a large bowl, combine the remaining meat loaf ingredients.
Add the soaked bread crumbs and, using your hands, knead until thoroughly mixed. Transfer to a greased 9-by-5-inch loaf pan and smooth the top. Bake until the center reads 150º on an instant-read thermometer, 1 hour. Let rest for 20 minutes before removing from the pan and cutting into ½-inch slices.
Meanwhile, make the tomato jam: In a medium saucepan, heat the grapeseed oil over medium-high heat. Add the onion and garlic, and cook until translucent, 3 to 4 minutes. Add the mustard seeds, cumin and curry powder, and cook until fragrant, 30 seconds.
Deglaze the pan with the sherry vinegar, then add the tomatoes, oregano and sugar. Cook until the tomatoes have broken down and the mixture has thickened, 8 to 10 minutes. Season with salt and pepper.
Make the aioli: In a small bowl, whisk together the lemon juice, Dijon, garlic, egg yolks and salt. While whisking, slowly stream in the grapeseed oil until a thick aioli emulsifies. Check for seasoning, then set aside.
Assemble the sandwiches: Spread aioli on both sides of each ciabatta roll. Top each with 2 slices of meat loaf, 2 slices of bacon, some tomato jam and a handful of arugula. Close each sandwich and serve.