Slice the tomatoes and place them in a 9x13 baking dish. In a bowl, whisk together the olive oil, vinegar, garlic and seasoning until combined. Pour it over the tomatoes. Cover the dish and stick the tomatoes in the fridge for at least 2 hours, or even longer. I flip the tomato slices a few times while marinating!

Cook the bacon in a skillet until it’s crispy and the fat is rendered.

In a large bowl, combine the sour cream, milk, blue cheese, lemon juice and a big pinch of salt and pepper. Transfer half of the blue cheese dressing to another jar or bowl.

Add the shredded lettuce into the large bowl that has the remaining blue cheese dressing. Use kitchen tongs to toss it together until combined.

To assemble the sandwiches, toast your bread. Spread some of the blue cheese dressing on one side. Top with a huge heaping pile of the dressed shredded lettuce. Add a tomato slice or two. If you like, you can drizzle a bit of the tomato marinade on top! This makes for a messier but DELICIOUS sandwich. Top with the bacon. Finish with the other slice of toast and serve!