Stir together first 4 ingredients in a shallow bowl.

Dip tomato slices in egg, and dredge in breadcrumb mixture.

Melt butter in a large skillet over medium heat. Cook tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.

Layer lettuce, onion, fried green tomatoes, and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.

Note: For testing purposes only, we used Pepperidge Farm Sandwich Rolls.