Heat the griddle to 350 degrees. Cook the bacon until crisp and golden. Remove it from the griddle and drain it on a plate lined with paper towels.

Using a round cookie cutter OR the top of a small mason jar, cut the hole for the egg. Place your bread slices on a cutting board and press the cookie cutter in the center of each slice. (Reserve the center circles for another use, like making small PB&J snacks.) You can lightly butter each slice of bread before placing them on the griddle, but I find that cooking the toast and eggs in the drippings from the bacon works the best.

Carefully crack an egg in a small bowl. Pour the egg in the hole in the bread. Repeat this process for each slice of bread, 4 slices in total. Sprinkle each egg with salt and black pepper. Cook for 2-3 minutes.

Using a large spatula, carefully flip each Toad in the Hole and cook for another 2-3 minutes or until you reach the desired doneness.

Assemble your sandwiches by placing one Toad in the Hole on a plate. Spread the mayo over top. Add 2 or 3 slices of bacon, 2 lettuce leaves and 2 slices of fresh tomato. Place another Toad in the Hole on the top. Repeat for the second sandwich. Cut the sandwiches in half and enjoy!