Cook the bacon in a large skillet over medium heat until it's crispy and golden, about 6-8 minutes. Transfer bacon to a plate lined with paper towels to absorb excess grease.

Slice the green tomatoes into 1/4 to 1/3 inch thick slices. Spread them out on a cutting board.

In a shallow bowl, whisk together the milk and eggs. In another bowl, combine the cornmeal, flour, salt, pepper, and cayenne pepper.

Heat about half an inch of cooking oil in a skillet over medium-high heat until it shimmers.

Dip each tomato slice into the egg wash and coat with the cornmeal mixture.

Fry the tomato slices in hot oil for about 3-4 minutes on each side until golden brown and crispy.

Toast the bread slices and spread mayo on one side of each slice. Layer with lettuce, fried green tomatoes, and bacon.

Serve the sandwiches warm and enjoy the delightful combination of crispy tomatoes, savory bacon, and fresh lettuce.