In a skillet over medium heat, fry the bacon strips until crispy and golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain.

Slice the green tomatoes into 1/4-inch thick rounds and set aside on paper towels to absorb moisture.

In a bowl, whisk together milk and eggs for the egg wash.

In another bowl, combine cornmeal, flour, salt, pepper, cayenne pepper, and sugar.

Heat 1/2 inch of vegetable oil in a large skillet until it shimmers at about 350°F.

Dip each tomato slice into the egg wash, then dredge in the cornmeal mixture. Fry for about 3-4 minutes on each side until golden brown.

Prepare the sauce by mixing mayo with desired seasonings.

Toast the bread, spread sauce on each slice, layer with lettuce, crispy fried tomatoes, and bacon, then close the sandwich.