For sandwiches if you slice them from stem end, vertically to the bottom, the tomato slices will retain most of their seeds, making a less sloppy sandwich. I learned the tip from a British cook at a tea room several years ago, and it works!
I haven't fried bacon strips on the stovetop in years; I bake it on a rack in a preheated oven, it bakes evenly on both sides at once.
I like to spread it on each piece of grilled bread (thickly!)
Then layer the ingredients the way you prefer. I usually put the bacon on the bottom, the sliced tomatoes next, (a little salt and pepper on the tomatoes), then top off with the lettuce.
That way the juicy tomatoes are sandwiched in and won't make the toast soggy.
For BLTs I always use sandwich picks to help keep the components from slipping and sliding, then I cut them on a sharp diagonal. They seem to be easier to bite into that way.
One other thing that I always do ~