Adapted from Tomato Aspects (1999) Cooking this much bacon in a skillet on the stovetop takes a long time, because it must be cooked in four or more batches. A quicker alternative is to cook it in a 350-degree oven on a large wire rack set over a rimmed sheet pan to catch drippings.

4 large tomatoes (green or red, but firm)
2 eggs, beaten
1/4 cup fresh basil, chopped
1/4 cup onions, finely chopped
1 teaspoon garlic, minced
Salt and freshly ground pepper, to taste
1 cup fine dry bread crumbs
4 tablespoons olive oil, plus more if needed
12 slices bread
Mayonnaise (optional)
18 to 24 slices bacon, cooked till crisp and drained
Lettuce, about 6 large pieces, wash and dried

1. Wash and dry tomatoes. Remove stem core and slice. Slice each tomato into 4 thick slices. In a shallow bowl, combine eggs, basil, onion, garlic, salt and pepper. On wax paper, sift a layer of breadcrumbs.

2. Heat oil in a large skillet (cast iron is best) over medium heat. Dip tomato slices in egg mixture, then coat with bread crumbs. Cook tomatoes in batches, 4 to 6 slices at a time; don't overcrowd skillet. Cook tomatoes until golden, about 3 minutes on each side, turning only once. If necessary, add more oil and give it a minute or two to heat up before adding next batch of tomatoes. Drain tomatoes on paper bag or paper towels. Place fried tomatoes on plate in warm oven while cooking remaining batches.

3. Meanwhile, toast bread. If desired, spread each with about a teaspoon of mayonnaise, or more to taste. Layer each of 6 slices with a piece of lettuce, and six with 3 to 4 bacon slices. Add 2 to 3 fried tomato slices to each, close sandwich, and serve immediately.
Makes 6 sandwiches.