Preheat oven to 180°C fan forced. Spray both sides of bread with olive oil and arrange in a single layer on a baking tray. Bake for 10 minutes until light golden.
Meanwhile, heat a greased non-stick frying pan over medium-high. Cook bacon in batches for 2-3 minutes each side until golden. Remove to a plate.
Combine the sriracha and mayonnaise and spread over 1 side of each piece of toasted sourdough. Cut bread in half crossways.
Arrange lettuce, bread, Kumato®, avocado and bacon on serving platter or between bowls. Season with pepper. Spoon over the dressing and serve.