Preheat oven to 375 degrees. Transfer the bacon to a sheet pan fitted with a metal rack and cook until bacon is crispy, about 15 to 20 minutes. Drain on a plate lined with paper towels.
Remove 2 to 3 romaine leaves from the head. Wash in cold water and pat dry with a clean towel.
Insert a sharp paring knife into the top of the tomato to remove the core. Then, gently push the knife down about ½-inch and cut around the hard core, using a circular motion angled into the tomato. Use the tip of your knife to lift the top of the tomato core out.
Slice the tomato into 3 to 4 thick slices. Transfer to a paper towel to dry them slightly. Season liberally with sea salt and black pepper.
Toast bread until golden brown.
Spread a tablespoon of mayo on each slice of bread. Place 1 or 2 leaves of romaine on one slice of toast. Add tomato slices and top with bacon. Finally, add more romaine lettuce and the final slice of toast. Cut in half and serve with your favorite potato chips.
