• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

• While bacon cooks, wash and dry produce.

• Thinly slice half the tomatoes into rounds and dice remaining tomato into 1/4-inch pieces. Season tomato rounds with salt and pepper. Trim and discard root end from lettuce; separate leaves. Reserve one whole leaf per sandwich, then chop the remaining leaves into bite-size pieces.

• Toast sourdough slices.

• In a small bowl, combine mayonnaise, 1/2 tsp Fry Seasoning, a pinch of sugar, and as much hot sauce as you like (1 tsp Fry Seasoning and two pinches of sugar for 4 servings). Taste and season with salt and pepper.

• In a large bowl, toss together diced tomato, chopped lettuce, ranch dressing, and Parmesan.

• Spread one side of toasted sourdough slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough slices; close sandwiches.

• Halve sandwiches; divide between plates and serve with salad on the side. Bacon is fully cooked when internal temperature reaches 145°.