Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.

Combine mayonnaise, lemon juice and hot sauce, stirring with a whisk.

Build the sandwichs: Spread one side of each slice of toast with about 2 teaspoons of the mayonnaise mixture. For each sandwich, place a slice of toast on a serving plate, add lettuce to taste. Place 2 fried tomato slices over lettuce. Lay 3 to 6 bacon pieces over tomato slices, and top evenly with more lettuce, to taste. Cover with the remaining slice of toast, mayonnaise side down. Cut in half and serve immediately. Enjoy!