Cook the bacon in a large skillet over medium heat for 5–7 minutes until crispy. Transfer to a paper towel-lined plate.

Slice the green tomatoes into 1/4 to 1/3 inch thick rounds and place on paper towels to absorb moisture.

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

In another bowl, mix cornmeal, flour, salt, black pepper, cayenne pepper, and sugar until well combined.

Heat 1/2 inch of vegetable oil in a skillet over medium-high heat until it shimmers around 350°F.

Dredge each tomato slice in the egg wash and then in the cornmeal mixture, pressing gently to adhere.

Fry the tomato slices in batches for 3–4 minutes on each side until golden brown and crispy.

Remove the fried tomato slices and drain on paper towels to remove excess oil.

Mix mayonnaise with desired seasonings in a small jar and shake until combined.

Lightly toast bread slices, spread the creamy sauce, layer lettuce, fried tomatoes, and bacon, and serve immediately.