Cook bacon slices in a skillet over medium heat for about 4-6 minutes each side until desired crispness is reached. Transfer to a plate lined with paper towels.

Slice green tomatoes into 1/4 to 1/3 inch thick rounds.

In a shallow bowl, whisk together milk and eggs to create the egg wash.

In another bowl, combine cornmeal, flour, salt, pepper, cayenne, and sugar to prepare the breading.

Heat vegetable oil in the skillet used for bacon to 350°F.

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

Fry the breaded tomato slices in batches for 3-4 minutes on each side until golden brown. Drain on paper towels.

Combine mayo and optional add-ins in a jar and shake until blended.

Toast sandwich bread and spread sauce on one side of each slice. Assemble with lettuce, fried tomatoes, and bacon.