In a skillet over medium heat, cook the bacon strips until crispy and golden, about 5–8 minutes. Transfer to a paper towel-lined plate to drain.

Slice the firm green tomatoes into 1/4 to 1/3 inch thick rounds. Arrange on a cutting board.

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

In another shallow bowl, combine cornmeal with flour, salt, pepper, cayenne pepper, and sugar. Mix well.

In the same skillet, heat enough vegetable oil to reach a depth of about 1/2 inch over medium-high heat until it shimmers.

Dip each sliced green tomato in the egg wash, then dredge in the cornmeal mixture. Lay them on a clean plate.

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

Toast the bread slices until golden brown and slightly crispy.

Spread mayonnaise or remoulade on one side of each toasted slice. Layer the bottom slice with fried green tomatoes, then bacon, and fresh lettuce. Top with another slice of bread.

Serve warm, perhaps with a side of coleslaw or dill pickles.