In a large skillet over medium heat, cook the bacon slices until they reach your desired crispness, about 6–8 minutes. Transfer to a plate lined with paper towels to drain.

Slice the green tomatoes into thick slices, about 1/4 to 1/3 inch each.

In a shallow bowl, whisk together 1 cup of milk and 1 egg until well combined to create the egg wash.

In another shallow bowl, combine 1 cup cornmeal, 1/2 cup flour, and seasonings like salt, pepper, cayenne, and sugar.

In the same skillet, add about 1/2 inch of vegetable oil and heat over medium-high until shimmering, about 350°F.

Carefully dip each tomato slice into the egg wash, allowing excess to drip off, then coat thoroughly in the cornmeal mixture.

Fry the breaded tomato slices in batches for about 3–4 minutes on each side, or until golden-brown.

In a small jar, combine mayonnaise, a splash of lemon juice, salt, and pepper, and shake well.

Lightly toast your choice of sturdy bread until golden and crisp.

On one slice of the sauced bread, layer fresh lettuce, followed by the fried green tomato slices, and then bacon. Add the second piece of bread on top.