In a skillet over medium heat, cook the bacon for about 5-7 minutes until desired crispness. Transfer to a paper towel-lined plate.

Slice the green tomatoes into 1/4 inch thick rounds and pat dry with a paper towel.

In a medium bowl, whisk together milk and egg to create an egg wash.

In another bowl, mix cornmeal, flour, salt, black pepper, cayenne pepper, and sugar to create the breading mixture.

Heat oil in a large skillet over medium-high heat until it shimmers, about 350°F.

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

Carefully fry the breaded tomato slices in batches for about 3-4 minutes on each side until golden brown.

In a small jar, combine mayo with any additional sauce ingredients and shake well.

Lightly toast slices of rustic bread, spread mayo on both sides, and layer with lettuce, fried green tomatoes, and bacon.