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Cook bacon in skillet until crisp. Drain on paper towel-lined plate.
Meanwhile, combine mayonnaise, chipotle peppers and lime juice in small bowl; mix well. Coarsely mash avocado in another small bowl, stir in salt and black pepper. Cut romaine leaves crosswise into ½-inch strips.
For each sandwich, spread heaping tablespoon mayonnaise mixture on bottom half of baguette; top with one fourth of lettuce. Arrange 3 to 4 slices bacon over lettuce; spread 2 tablespoons mashed avocado over bacon. Drizzle with heaping tablespoon mayonnaise mixture. Top with 3 to 4 tomato slices, one fourth of lettuce and 3 to 4 slices bacon. Close sandwich with top half of baguette.