Wash all vegetables in a colander and pat dry.

Toast the bread in a toaster. (I sliced the bread 1/2 in. thick)

Slice tomatoes about 1/4 in. thick with a serrated knife (a bread knife works great) and tear the lettuce into even pieces.

Whisk together mayonnaise, lemon juice and Dijon mustard in a small bowl.

Fry the bacon in a skillet until it becomes crispy (about 10-15 min). I used a pan screen to cut down on the splattering grease.

Spread the mayonnaise evenly on the top and bottom pieces of toasted bread.

When the bacon is done cooking, place it on a paper towel-lined plate and pat to remove grease.

Assemble the sandwiches by stacking bacon, lettuce, and tomatoes and topping with bread. Sprinkle sea salt on top the tomatoes (optional).

Cut the sandwiches in half or diagonally.

Serve immediately.