Spoon 1/4 cup flour into a shallow dish; set aside.
Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoons salt, and 1/8 teaspoons pepper in another shallow dish.
In a third shallow dish, whisk egg with buttermilk.
In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop.
Evenly sprinkle each tomato slice with remaining 1/8 teaspoons salt and remaining 1/8 teaspoons pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender.
To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
To prepare Chipotle Mayonnaise combine all ingredients in a small bowl, stirring well.
Cover and chill.