Prepare the sauce by combining Duke's mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, cajun spice mix, and hot sauce in a bowl. Mix well until evenly blended.

Slice the green tomatoes into thick rounds. In one bowl, whisk together milk and egg. In another bowl, mix cornmeal, flour, salt, black pepper, cayenne spice, and sugar. Dip each tomato slice in the milk mixture and then coat with the cornmeal mixture.

In a large skillet over medium heat, add enough oil to cover the bottom. Fry the coated tomato slices for about 3–4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Assemble the sandwich by spreading the sauce on two slices of bread, layering with crispy bacon, lettuce, and fried green tomatoes. Top with another slice of bread smeared with sauce and cut in half.