Using a deep fry pan, pour oil into the pan until it is 1” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a plate with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)

Slice tomatoes ½” thick.

In a medium bowl, whisk together the buttermilk, hot sauce, Worcestershire sauce and eggs. Place sliced tomatoes into the buttermilk mixture; set aside.

In another medium bowl, combine the flour, cornmeal, bread crumbs, salt and pepper.

Transfer about 4-5 tomato slices from the buttermilk mixture to the bowl of dry ingredients. Toss until tomatoes are well coated. Shake any extra flour off of the tomatoes and carefully place them into the hot oil. Fry until golden brown, approximately 1-2 minutes per side. Remove tomatoes with a slotted metal spoon and place on tray of paper towels to dry.

Allow oil to return to 375°F and repeat process with remaining tomatoes.

Lightly toast the 8 slices of bread.

Spread 1 Tbsp of mayonnaise onto 4 slices of bread.

Layer bacon, lettuce, and fried green tomatoes on top of the slices.

Place the remaining slices of bread on top and enjoy!