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Cook bacon and set aside.
Slice tomatoes to desired thickness. (We suggest ¼ inch thick.)
In a shallow bowl, whisk together the milk and egg. In a separate shallow bowl, combine the cornmeal, flour, salt, pepper, cayenne pepper, and sugar.
Heat half of the oil in a large skillet to medium - medium high heat. When the oil is shimmering and sputters if water dropped in, it is time to cook the fried tomatoes.
Dunk each green tomato slice in the egg and milk mixture, then dredge in the cornmeal mixture until well coated. Place in the hot skillet. Repeat until the pan is full, but do not overcrowd, work in batches.
Take a half of an avocado and torch all sides until charred (if you don't have a torch you can grill or broil your avocado.
Cook until the bottom is golden brown, about 3 - 4 minutes. Flip carefully and cook until the other side is browned. Drain the fried green tomatoes
In a small pint sized jar, combine all sauce ingredients. Cover with lid and shake vigorously for 1 - 2 minutes until well combined. Let sit for 3 minutes. Serve.
To assemble the sandwiches, toast the bread. Spread Mayo and the tangy remoulade sauce on each piece of toast. Top with lettuce, bacon, tomatoes and charred avocado.