Preheat oven to 400º F. Arrange bacon slices on a foil-lined sheet pan. Bake until crisp, 14-18 minutes. Transfer slices to a paper towel-lined plate and set aside. 

Stir together mayo, lemon zest, grated garlic, and ¼ teaspoon of the black pepper in a small bowl. Set aside.

Cut tomatoes into ¼ inch half moons and season with kosher salt and remaining black pepper. 

Roughly chop the cooked bacon.

Spread about 2 tablespoons of the mayo mixture over each of the cut sides of the baguettes. Place lettuce leaves on the bottom halves. Top with sliced tomatoes and bacon (about ¾ cup of bacon per baguette). Slice BLTs crosswise into 4-inch portions just before serving.