Midnight Toast

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3 slices thick-cut applewood-smoked bacon

1 ciabatta roll, sliced in half

1 ripe avocado, halved and pitted

Kosher salt and freshly ground black pepper

10 pickled piquant peppers

2 teaspoons sriracha

Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half.
Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up.
Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper.
Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy!