2-4 slices fluffy white bread, such as Pullman loaf, pain de mie, etc.
For the aioli:
Combine the egg yolk, garlic, and salt in a large mixing bowl. Whisk in half of the olive oil drop by drop (literally, drop by drop lest you break the emulsion!). When the aioli has thickened substantially and paled in color, you can begin adding the remaining olive oil in a steadier stream.
If using hot sauce: divide aioli into 2 separate bowls, folding hot sauce into one.
Spread each slice of bread with 1 tablespoon plain aioli. Toast mayo-side-down in a skillet set over medium-heat until golden brown, about 3 minutes.
Spread remaining plain (or spiked aioli, if using) on untoasted sides, and lay toasted-side-down on a work surface.
Top half of the slices with tomatoes, then bacon, then fried eggs, then lettuce, before sandwiching with the remaining slices of bread.