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1
Adjust oven racks to upper middle and lower middle positions and preheat oven to 400u00b0F. Line 2 rimmed baking sheets with foil. Arrange 8 bacon strips in single layer on each sheet. Combine brown sugar, cinnamon, ginger, and pepper in small bowl. Rub sugar mixture all over both sides of bacon strips and bake until crisp, 16 to 18 minutes, alternating sheets' positions and turning bacon strips with tongs halfway through baking. Transfer sheets to cooling racks and transfer bacon to large plate. When cool enough to handle, discard rendered fat and foil.
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2
While bacon cooks, heat oil in large skillet over medium-high heat until shimmering. Add tomatoes, brown sugar, garlic, shallot, vinegar, Worcestershire, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook, stirring until tomatoes are softened and lightly browned, about 15 minutes. Transfer to bowl and let cool to room temperature.
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3
Spread both sides of each bread slice with mayonnaise. Arrange bread on now-empty baking sheets and bake until browned, turning once halfway through cooking, about 6 minutes.
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4
Transfer bread to cutting board. Spread 4 slices with mustard. Top remaining 4 slices with 1 slice cheese.
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5
Spread mustard-spread slices with tomato jam, then top with 4 slices bacon, and lettuce. Press remaining 4 slices, cheese-side down, onto lettuce. Slice on the diagonal and serve.
