In a small bowl whisk together egg yolk, two teaspoons yuzu juice, and garlic until combined. Slowly stream in olive oil while whisking vigorously, until emulsified. Season to taste with a dash of hot sauce, salt and pepper. Set aside.

Cook bacon in pan until desired doneness, then drain on paper towel.

Slice tomatoes and season with remaining yuzu juice, salt and pepper on both sides.

Toast bread. Begin building sandwich starting with aioli on both slices of bread, then little gem lettuce, heirloom tomato, and bacon; top with other slice of bread then cut in half.