Lay 11 slices thick-cut bacon on a prepared baking sheet, In a small bowl, combine ¼ cup fine ground coffee ¼ teaspoon chili powder 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons dijon mustard, and 2 tablespoons water, Stir ingredients to make a thick paste. Reserve out, 1 teaspoon paste for pimento cheese.
Brush about ¼ -½ teaspoon coffee rub onto each slice of bacon, turn the bacon over (You should have a few teaspoons of the rub left in the bowl, save for pimento spread), Sprinkle the remaining 3 tablespoons brown sugar over the bacon to facilitate cooking a crisp/candied bacon
Bake in the 400-degree F. oven for 20-35 minutes, Turn bacon twice during the cooking process. Remove cooked bacon from the oven, rest at room temperature until ready to build the sandwich. Bacon will crisp up as it cools,
In a large cast-iron or heavy bottom pan, cook the remaining 4 strips of bacon until crisp. Remove bacon from pan and coarse chop, set aside
Blister 2 large poblano peppers in hot bacon grease over medium-high heat until charred (peppers should be very dark in color and blistered all over), Put blistered peppers into a plastic zip bag and seal them closed, Rest peppers for 5 minutes to sweat the skins, Remove peppers from bag and peel the skin off and de-seed them. Slice peppers into 4 large pieces, Set aside,
Wash lettuce and on paper towels and separate leavesSlice 2 large tomatoes 2 avocados and 1 large sweet or red onion, Set aside