In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes.

Slice the green tomatoes into thick 1/4 to 1/3 inch slices and pat dry.

Whisk together 1 cup of milk and 1 beaten egg to create the egg wash.

In a shallow bowl, combine 1 cup of cornmeal, 1/2 cup of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of sugar.

Heat enough vegetable oil in the same skillet to fill about 1/2 inch deep.

Dip each tomato slice in the egg wash, then dredge in the cornmeal mixture.

Fry the tomatoes in batches for 3-4 minutes on each side until golden brown.

Combine your sauce ingredients in a jar and shake well.

Toast the bread, then spread sauce on both sides, layer with lettuce, fried tomatoes, and bacon, and top with the second slice of bread.

Cut the sandwich in half and serve warm.