Cook the Bacon: In a skillet, cook several strips of bacon over medium heat until they reach your desired level of crispness, typically about 6–8 minutes. Once cooked, transfer to a plate lined with paper towels.

Slice the Tomatoes: Slice green tomatoes into 1/4 to 1/3 inch thick rounds and place them on a paper towel to absorb moisture.

Prepare the Egg Wash: In a shallow bowl, whisk together 1 cup of milk and 1 beaten egg. Set aside.

Mix the Breading: Combine cornmeal, flour, salt, pepper, cayenne pepper, and sugar in another bowl. Stir thoroughly.

Heat the Oil: Pour enough oil into a skillet to cover the bottom and heat over medium-high until it reaches about 350°F.

Dredge the Tomatoes: Dunk each tomato slice into the egg wash, then coat in the cornmeal mixture.

Fry the Tomatoes: Fry the coated tomato slices in hot oil for 3–4 minutes on each side until golden brown.

Make the Sauce: Combine mayonnaise or remoulade with any desired spices and shake well.

Assemble the Sandwich: Toast the bread, spread sauce, and layer with fried green tomatoes, bacon, and lettuce.