Cook the bacon in a skillet over medium heat until crispy and golden brown, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease.

While the bacon is cooking, slice the green tomatoes into 1/4 to 1/3 inch thick rounds and lay them on a clean kitchen towel to absorb moisture.

In a shallow bowl, whisk together the egg and milk to create the egg wash.

In another bowl, blend cornmeal, flour, salt, black pepper, cayenne pepper, and sugar to prepare the breading.

In a deep skillet, heat oil over medium heat until it shimmers, about 350°F.

Take a slice of green tomato, dip it into the egg wash, then dredge it in the cornmeal mixture.

Fry the breaded tomato slices in hot oil for about 3-4 minutes on each side until golden brown and crispy.

Make the sauce by combining mayo with hot sauce or seasoning in a small jar, shaking well.

Toast the bread until golden brown. Spread the sauce on one slice, layer with lettuce, fried tomatoes, and bacon. Top with another slice of bread.