-To cook the bacon, preheat the oven to 375 degrees F (190 degrees C) and lay the uncooked bacon onto a baking sheet fitted with a baking rack, trying not to overlap the slices. Sprinkle each slice with a pinch of pepper.

-Bake in a preheated oven for approximately 15-20 minutes or until cooked to your desired crispness.

-Set aside until ready to assemble the sandwiches.

-While the bacon cooks, prepare and cook the fried green tomatoes

-Whisk the Greek yogurt, egg, and water in a shallow dish or bowl.

-In a second shallow dish, stir the flour, ½ teaspoon salt and ¼ teaspoon pepper.

-In a third shallow dish, stir together the seasoned bread crumbs and panko

-Dredge each tomato slice in the flour (both sides) and shake off the excess, then into the Greek yogurt, and then into the bread crumbs, pressing to adhere the crumbs to the tomato.

-Set the coated slices onto a baking rack and allow them to sit for at least 20 minutes before frying.

-Add approximately two tablespoons of oil to a large skillet over medium/high heat and fry the tomato slices on both sides until deeply golden brown. Remove to a baking sheet fitted with a baking rack.

-Continue the same process with the remaining tomato slices.

-Set aside until you are ready to assemble the sandwiches.

-Whisk together the peppers and mayonnaise until creamy in a small bowl. Refrigerate until ready to use.

Layer the ingredients per sandwich starting with one slice of toast, lettuce, bacon (2 slices per sandwich), fried green tomatoes (2 slices per sandwich), and top with the second piece of toast spread with chipotle mayonnaise side down.