Smoked Turkey Breast Crostini with Spicy Mayo

Okay, I guess it's really more of an open-face sandwich or tartine if you prefer the French version, then a crostini, per se, but at this time I have no sandwich category.  Oy, the laziness.  If you use sriracha for this, you will surely have a spicy tuna roll recollection.

Turkey Breast Crostini (open sandwich, tartine, or what-have-you) - serves two as a snack or one for lunch - pair with small green salad.

1 slice good sourdough bread
olive oil, optional
1 tbsp mayonnaise
1 tsp sriracha or Tabasco, to taste
3 ounces sliced smoked turkey breast
2 ounces good super sharp white cheddar, shaved
4-5 small sweet-hot red peppers, available at the antipasti bar in the grocery
1/2 avocado, thinly sliced
salt

Preheat the broiler, or the oven to 400 degrees if you don't have a broiler.  Combine the mayo and sriracha.  Drizzle the bread with olive oil and toast under the broiler until toast is just lightly golden, or just toast it without olive oil.  Remove and slather with the spicy mayo.  Top with turkey and cheddar and toast, rather far from the broiler, for about 10 minutes, or until the cheese is melted.  Remove and slice sandwich.  Top each slice with an avocado slice and sprinkle with sea salt.