In a large skillet over medium heat, cook the bacon strips until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate to absorb excess grease.

Slice green tomatoes into 1/4 inch thick rounds. Place them on a paper towel to absorb moisture.

In a shallow bowl, whisk together one egg and a splash of milk until fully blended.

In another bowl, combine cornmeal, flour, salt, pepper, cayenne, and sugar. Mix until well combined.

In the skillet used for bacon, heat enough oil to cover the bottom by about 1/4 inch until it's shimmering at 350°F.

Dredge each tomato slice in the egg wash and then coat in the cornmeal mixture, ensuring it adheres well.

Carefully place the coated tomato slices into the hot oil and fry for 3-4 minutes on each side until golden brown.

In a small bowl, mix mayo with additional seasonings such as lemon juice or remoulade. Stir until blended and let sit.

To assemble the sandwich, toast the bread, spread mayo on one slice, layer with lettuce, bacon, and fried tomatoes, then top with another slice of toast.