Whisk 3 large eggs in a bowl until combined. Heat a non-stick skillet over medium-low heat, pour in eggs, and cook for about 2-3 minutes until edges are set. Fold the omelet in half and cook for another minute until fully set. Slice into 6 pieces.

Toast 3 slices of multi-grain or sourdough bread until golden brown, about 3-5 minutes.

Place one slice of toasted bread on a cutting board, spread mayonnaise, then add lettuce, tomato, bacon, and omelet pieces.

Place a second slice of toasted bread on top, repeat with mayonnaise, lettuce, tomato, bacon, and omelet.

Top with the final slice of bread, secure with toothpicks, and slice into quarters.

Serve with a side of crispy French fries or potato chips.