Heat the oven to 325ºF. Set a metal rack on top of a rimmed baking sheet.
In a small saucepan, bring the espresso and maple syrup to a simmer over medium heat. Stir in the cayenne pepper. Working with once piece of bacon at a time, dip the bacon into the glaze then spread on the baking rack. Repeat with remaining bacon, arranging the slices in a single layer. Sprinkle with racked black pepper. Bake 20 minutes. Flip the sliced over and brush with additional glaze. Bake another 15 minutes, or until crisp and dark brown.
While the bacon cooks, prepare the chimichurri sauce. Combine the red wine vinegar, shallot, garlic, and chile pepper in a small bowl; let stand 10 minutes. Stir in the cilantro, parsley, oregano, and olive oil. Season to taste with salt.
To prepare the sandwiches, spread 1 tablespoon of chimichurri onto the bottom half of each roll. Top with two slices of bacon, 1-2 slices of avocado, and a fried egg. Cover with the top of the roll. Serve with additional chimichurri, as desired.