Step 1: Cook the Bacon: In a skillet over medium heat, add bacon slices and cook for 5-7 minutes until crispy. Transfer to paper towels to drain.

Step 2: Slice the Green Tomatoes: Cut green tomatoes into 1/4 to 1/3 inch thick slices.

Step 3: Prepare the Egg Wash: Whisk together the egg and milk in a medium bowl until smooth.

Step 4: Mix the Coating: Combine cornmeal, flour, salt, black pepper, and cayenne pepper in a bowl.

Step 5: Heat the Oil: In a deep skillet, heat 1 inch of vegetable oil to 350°F.

Step 6: Dredge the Tomato Slices: Dip each tomato slice in egg wash, then coat in the cornmeal mixture.

Step 7: Fry the Tomato Slices: Fry the coated tomato slices in batches for 3-4 minutes each side until golden brown.

Step 8: Assemble Your Sandwich: Layer remoulade on toasted bread, followed by lettuce, fried tomatoes, and bacon.

Step 9: Serve Warm: Enjoy your sandwich while it’s warm for the best texture and flavor.