Preheat the oven to 220°C/430°F. Line a baking tray and a 15 x 10-inch (37.5 x 25 cm) baking dish (sides also) with baking paper, then lightly oil both the bottom and the sides of the baking dish.

Arrange the bacon slices on the baking tray, place the tray in the middle of a preheated oven, and bake for 12 to 14 minutes until the bacon becomes crispy and golden brown. When done, leave to drain on paper towels.

Mix the eggs with ¼ cup (55g) of mayonnaise in a large bowl, and season to taste with salt and pepper. Tip the eggs into the baking dish and bake for 10 to 12 minutes. When baked, the omelet should remain slightly moist. Cut it up in six pieces and set aside. Turn off the oven and place the bacon inside to keep warm.

To assemble each sandwich, you will need three slices of bread. Toast the bread slices beforehand and spread them with mayonnaise.

On the first bread slice, place the piece of omelet and three bacon slices, cover that with the second bread slice, and top it with three tomato slices and two lettuce leaves.

Last, cover with the third bread slice, and with a toothpick, pierce each corner of the sandwich. For serving, cut it into triangles.