6 slices bacon (about 6 ounces)
1 head iceberg lettuce (2 to 2 1/2 pounds)
2 tablespoons 2-percent Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
1 small tomato, cut into 4 slices
Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips.
Meanwhile, from the top and 3 sides of the lettuce, slice 4 round "cheeks" 4 to 5 inches across to make 2 "buns".
Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.
Assemble the sandwiches: On a work surface, lay the lettuce "buns" cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.
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