Add bacon to a large pan over medium-high heat. Cook to desired doneness, 3-6 minutes per side. Set aside on a paper towel to drain. Drain and discard any grease from pan, then wipe out with another paper towl.

Wash and dry all produce. Core tomatoes, then slice into 1/4-inch-thick rounds. Trim root end from lettuce. Set aside 2 large leaves for sandwiches. Roughly chop remainder into bite-sized pieces. Halve lemon then cut one half into wedges. Cut out a hole from the centers of 2 bread slices using a small glass or can.

Stir together mayonnaise and 1 tsp Italian seasoning (we sent more) in a small bowl. Season with salt and pepper.

Melt 1 TBSP butter in same pan over medium-high heat. Add 2 uncut bread slices and toast until lightly browned, 1-2 minutes per side. Remove from pan and set aside. Add another 1 TBSP butter and a large drizzle of oil to pan. Place cut bread slices in pan. Carefully crack an egg into each hole. Cook to desired doneness, 3-6 minutes.

Toss together chopped lettuce, half the seasoned mayonnaise, a drizzle of oil, and a squeeze of lemon in a large bowl. Season with salt and pepper.

Spread remaining seasoned mayo onto one side of each uncut bread slice. Top with bacon, lettuce leaves, and a few tomato slices. Place egg-filled bread slices on top. Toss any remaining tomato into salad. Serve sandwiches with salad on the side and any remaining lemon for squeezing over.