Cook bacon in a skillet, medium low heat for 10-15 minutes, until crisp
Meanwhile, slice tomatoes into 1/3 inch thick rounds
Place 1/4 cup flour in one bowl, beaten eggs in another and the remainder of flour & cornmeal in a third bowl
Dip both sides of the tomatoes in the flour, then eggs and finally in the flour/cornmeal. Set finished tomatoes on a wire rack to avoid sticking & losing the coating
Heat cast iron skillet to medium-high with olive oil & 1 tablespoon of butter. Fry each side of the tomatoes for about 2 minutes (until golden brown). Between batches, add the remaining tablespoon of butter. Transfer any finished tomatoes to the wire rack and place in the over ( 200 degrees to keep them warm).
Mix together the pesto, mayo, lemon juice and mustard to form a spread, season with salt/pepper
Assemble each sandwich with fried tomatoes, lettuce, basil/mayo spread & bacon. Enjoy!